PASTA CHIPS

Ingredients

• 8 oz Dry Pasta (short shapes like penne, rigatoni, or farfalle work best)
• 6 Tbsp White Vinegar (regular distilled white vinegar)
• 0.5 Tbsp Sea Salt (fine sea salt for even coating)
• 1 Tbsp Olive Oil (extra‑virgin, for light coating)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a pinch of salt, bring to a rolling boil, then add the dry pasta. Cook until al dente, about 8‑10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: 212°F

2. Drain and Season

   Drain the pasta in a colander and return to the pot or a large mixing bowl. While still hot, drizzle with the olive oil, then add the vinegar and sea salt. Toss quickly until every piece is evenly coated.

   Time: PT5M

3. Air Fry

   Pre‑heat the air fryer to 400°F. Arrange the seasoned pasta in a single layer in the basket (you may need to work in batches). Air fry for 10‑15 minutes, shaking the basket halfway through, until the pieces are golden and crisp.

   Time: PT12M

   Temperature: 400°F

4. Cool and Serve

   Transfer the hot pasta chips to a cooling rack or plate. Let them cool for 2‑3 minutes; they will continue to crisp as they cool. Serve plain or with a sour cream and onion dip.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

7 g

Carbohydrates

30 g

Fat

6 g

Fiber

2 g