Baked Pasta Chips

Ingredients

• 12 oz Fusilli Pasta (colorful fusilli or any short pasta shape)
• 3 Tbsp Olive Oil (extra virgin recommended)
• 1 Tbsp Lemon Juice (freshly squeezed, about half a lemon)
• 1 tsp Brown Sugar (light brown sugar)
• 0.5 tsp Black Pepper (freshly ground)
• 0.25 tsp Cayenne Pepper (adjust to desired heat)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 0.5 tsp Salt (plus extra for pasta water)
• 1 tsp Smoked Paprika

Instructions

1. Boil and Cook Pasta

   Bring a large pot of salted water to a boil, add the fusilli and cook according to the package directions until al dente.

   Time: PT12M

2. Drain and Cool

   Drain the pasta in a colander and let it sit for about 5 minutes to cool slightly.

   Time: PT5M

3. Season the Pasta

   Transfer the warm pasta to a large mixing bowl. Add olive oil, lemon juice, brown sugar, black pepper, cayenne, onion powder, garlic powder, salt, and smoked paprika. Toss until every piece is evenly coated.

   Time: PT5M

4. Preheat Oven and Prepare Sheet

   Preheat the oven to 400°F. Line a baking sheet with aluminum foil (or parchment) and lightly grease with olive oil.

   Time: PT10M

5. Spread Pasta on Sheet

   Evenly spread the seasoned pasta on the prepared baking sheet, making sure pieces aren’t overlapping.

   Time: PT5M

6. First Bake

   Place the sheet in the middle rack and bake for 15 minutes.

   Time: PT15M

   Temperature: 400°F

7. Toss and Second Bake

   Remove the sheet, toss the pasta to turn pieces, swap the pan’s position (top ↔ bottom), and bake another 15 minutes.

   Time: PT15M

   Temperature: 400°F

8. Broil for Extra Crunch

   Switch the oven to broil and broil the pasta for 2 minutes, watching closely to avoid burning.

   Time: PT2M

   Temperature: Broil

9. Cool and Serve

   Transfer the crisps to a cooling rack or plate and let them cool for 5 minutes; they will crisp up further as they cool.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

22g

Fat

5g

Fiber

1g