PASTA CHIPS!

Ingredients

• 200 g Feta Cheese (crumbled)
• 0.25 cup Greek Yogurt (plain, full‑fat for best texture)
• 2 cloves Garlic (peeled; can use 1 large clove)
• 5 tablespoons Olive Oil (extra‑virgin; 2 tbsp for dip, 3 tbsp for baked chips)
• 1 pound Dry Pasta (any short shape like penne, rigatoni, or fusilli; can use lentil or chickpea pasta for gluten‑free)
• 5 tablespoons Parmesan Cheese (freshly grated)
• 0.5 teaspoon Italian Seasoning
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 0.5 teaspoon Salt (plus heavily salted boiling water)
• 4 Cherry Tomatoes (halved, for garnish)
• 1 tablespoon Fresh Parsley (chopped, for garnish)
• 0.5 cup Marinara Sauce (store‑bought, optional for serving)

Instructions

1. Prepare Whipped Feta Dip

   Add crumbled feta cheese, Greek yogurt, and garlic cloves to the food processor. Pulse briefly to combine.

   Time: PT2M

2. Emulsify the Dip

   With the processor running, slowly drizzle olive oil through the feed tube until the mixture becomes light and fluffy. Stop to scrape down the sides as needed.

   Time: PT3M

3. Boil Pasta

   Bring a large pot of water to a rolling boil, add a generous amount of salt (like the ocean), then add the pasta. Cook until al dente, about 8‑9 minutes for most shapes.

   Time: PT10M

   Temperature: 212°F

4. Drain and Divide Pasta

   Drain the pasta in a colander and rinse briefly with hot water to stop cooking. Transfer half to a mixing bowl (air‑fry batch) and half onto a parchment‑lined baking sheet (oven batch).

   Time: PT3M

5. Season Air‑Fry Batch

   To the bowl, add 1 tablespoon olive oil, 2‑3 tablespoons grated Parmesan, 0.5 tsp Italian seasoning, 0.5 tsp garlic powder, and 0.25‑0.5 tsp salt. Toss until evenly coated.

   Time: PT3M

6. Season Oven Batch

   Drizzle 3 tablespoons olive oil over the pasta on the sheet, then add 2‑3 tablespoons grated Parmesan, a pinch of Italian herb blend, garlic powder, onion powder, and crushed red pepper flakes. Sprinkle with 0.25‑0.5 tsp salt and toss to coat.

   Time: PT4M

7. Air Fry the Pasta Chips

   Pre‑heat the air fryer to 400°F. Place the seasoned pasta in the basket in a single layer (you may need to work in batches). Cook 10‑12 minutes, shaking the basket every 3‑4 minutes for even crispness.

   Time: PT12M

   Temperature: 400°F

8. Bake the Pasta Chips

   While the air fryer runs, pre‑heat the oven to 400°F. Bake the tray of seasoned pasta for 20‑25 minutes, turning once halfway through, until golden and crunchy.

   Time: PT25M

   Temperature: 400°F

9. Finish and Garnish

   Transfer the cooked chips to a serving platter. Sprinkle a light pinch of finishing salt over the hot chips. Add dollops of whipped feta dip, garnish with halved cherry tomatoes and chopped parsley. Serve with extra marinara sauce if desired.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g