The Viral Pasta Chips Are Actually Pretty Tasty

Ingredients

• 8 oz Dry Pasta (short shapes like penne, rigatoni, or fusilli)
• 3 cloves Garlic (2 cloves for the paste, 1 clove for the dip)
• 1 tsp Sea Salt (plus extra for seasoning)
• 0.5 tsp Crushed Chili Flakes (adjust to heat preference)
• 0.25 cup Corn Kernels (fresh, frozen, or canned (drained))
• 1 tsp White Truffle Oil (adds umami; optional if unavailable)
• 4 tbsp Olive Oil (2 tbsp for coating pasta, 2 tbsp for dip)
• 0.5 cup Fresh Basil Leaves (packed, roughly chopped)
• 1 tsp Lemon Zest (from one medium lemon)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup Ricotta Cheese (full‑fat for creaminess)
• 0.25 tsp Freshly Ground Black Pepper (to taste)
• 0.5 cup Mushrooms (optional) (sliced, added to dip for extra umami)

Instructions

1. Cook Pasta

   Bring a large pot of salted water to a boil, add the dry pasta and cook until al dente (about 9‑10 minutes).

   Time: PT10M

   Temperature: 212°F

2. Make Corn‑Garlic Paste

   While the pasta cooks, combine 2 minced garlic cloves, 1 tsp sea salt, ½ tsp chili flakes, and ¼ cup corn kernels in a food processor. Blend until a smooth paste forms.

   Time: PT5M

3. Add Truffle and Olive Oil

   Transfer the paste to a small bowl, stir in 1 tsp white truffle oil and 1 tbsp olive oil until fully incorporated.

   Time: PT2M

4. Coat Cooked Pasta

   Drain the pasta in a colander, return it to the pot, and toss with the oil‑paste mixture until every piece is evenly coated.

   Time: PT2M

5. Crisp the Pasta Chips

   Pre‑heat an air fryer to 400°F or a convection oven to 425°F. Spread the coated pasta in a single layer on a wire rack (or directly on a parchment‑lined baking sheet). Air fry for 10‑12 minutes, shaking halfway, or bake for 12‑15 minutes until golden and crisp.

   Time: PT12M

   Temperature: 400°F (air fryer) or 425°F (convection oven)

6. Prepare Garlic‑Olive Oil Base for Dip

   In a small bowl, whisk together 1 minced garlic clove, 2 tbsp olive oil, a pinch of sea salt, and a pinch of freshly ground black pepper.

   Time: PT3M

7. Blend Ricotta Basil Dip

   Add the garlic‑olive oil mixture, ½ cup packed fresh basil, 1 tsp lemon zest, 1 tbsp lemon juice, 1 cup ricotta cheese, and optional sliced mushrooms to a food processor. Blend until smooth and creamy.

   Time: PT2M

8. Serve

   Transfer the crispy pasta chips to a serving bowl, drizzle a little extra olive oil on top, and place the ricotta dip in a small bowl beside them. Garnish the dip with a few fresh basil leaves if desired.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

14 g

Carbohydrates

58 g

Fat

24 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dry Pasta: small macaroni, orzo
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Sea Salt: kosher salt
• Instead of Crushed Chili Flakes: cayenne pepper (¼ tsp)
• Instead of Corn Kernels: cornmeal (2 tbsp)
• Instead of White Truffle Oil: extra virgin olive oil (1 tsp)
• Instead of Olive Oil: vegetable oil
• Instead of Fresh Basil Leaves: fresh parsley
• Instead of Lemon Zest: lemon peel
• Instead of Lemon Juice: white wine vinegar (½ tbsp)
• Instead of Ricotta Cheese: cottage cheese (1 cup)
• Instead of Freshly Ground Black Pepper: white pepper
• Instead of Mushrooms (optional): sun‑dried tomatoes (¼ cup)

Equipment Needed

• Large Pot
• Colander
• Food Processor or Blender
• Mixing Bowl
• Baking Sheet (optional)
• Air Fryer (optional) (optional)
• Measuring Spoons
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Cook pasta al dente before crisping.
• Blend corn‑garlic paste to a smooth consistency.
• Incorporate white truffle oil evenly.
• Air fry or bake until uniformly golden and crisp.
• Blend dip until completely smooth.

Chef Tips from the Video

• Use a short‑shaped pasta like rigatoni; its ridges hold the oil and seasonings better.
• For extra aroma, toast the chili flakes in a dry pan for 30 seconds before adding to the paste.
• Finish the dip with a drizzle of high‑quality extra‑virgin olive oil and a pinch of flaky sea salt.

Troubleshooting

Storage

Refrigerator: Ricotta dip will keep in an airtight container for up to 3 days. Re‑stir before serving.

Freezer: Pasta chips lose crispness when frozen; not recommended.

Room temperature: Store cooled pasta chips in a sealed jar at room temperature for up to 2 days. Re‑crisp in a hot oven for 3‑5 minutes if they soften.

Make-Ahead Tips

• Cook and drain the pasta a day ahead; toss with a thin layer of oil and refrigerate. Bring to room temperature before crisping.
• The ricotta dip can be prepared up to 24 hours in advance; store covered in the fridge.

Frequently Asked Questions