Fried Pasta Chips with Parmesan, Chili Flakes and Herbed Ranch Dip (Snackable Leftovers)

How to Make Fried Pasta Chips with Parmesan, Chili Flakes and Herbed Ranch Dip (Snackable Leftovers)

1. 1

   Step 1: Toss pasta in cornstarch and egg

   Pat the cooked pasta dry with paper towels to remove excess moisture. In a large bowl whisk the egg, then add the cornstarch and toss until every piece of pasta is lightly coated — this creates a thin crisping layer when fried.

   For this step

   • 4 cupsCooked pasta (penne, rigatoni, fusilli or similar)
   • 1/3 cupCornstarch
   • 1 largeLarge egg
   
2. 2

   Step 2: Heat the oil

   Pour the oil into a wide, heavy skillet or deep pan to a depth of about 1/2 inch (1–1.5 cm) and heat over medium-high until it reaches 350°F (175°C) or a small piece of coated pasta sizzles immediately. Keep the oil at a steady temperature to avoid soggy chips.

   For this step

   • 1 1/2 cupsNeutral frying oil (vegetable, canola or sunflower)
3. 3

   Step 3: Fry the pasta in batches

   Working in small batches to avoid overcrowding, carefully add coated pasta to the hot oil and fry, stirring occasionally, until golden and crisp — about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain and let cool slightly; the chips will continue to crisp as they cool.
   
4. 4

   Step 4: Season with Parmesan, chili and salt

   While the fried pasta is still hot, sprinkle it with the grated Parmesan, red pepper flakes and sea salt and toss gently so the cheese melts slightly and the seasoning adheres. Taste and adjust chili or salt as desired, then transfer to a serving bowl.

   For this step

   • 1/2 cupGrated Parmesan
   • 1 tspRed pepper (chili) flakes
   • 3/4 tspFine sea salt
   
5. 5

   Step 5: Make the herbed ranch dip and serve

   Whisk together the Greek yogurt, mayonnaise and garlic powder, and season with a pinch of salt and pepper (optional) to taste; chill briefly if you prefer a cooler dip. Serve the warm pasta chips immediately with the herbed ranch on the side for dipping.

   For this step

   • 1/2 cupGreek yogurt (for herbed ranch dip)
   • 2 tbspMayonnaise (for herbed ranch dip)
   • 1/2 tspGarlic powder (for herbed ranch dip)
   

1. Pat the cooked pasta dry with paper towels to remove excess moisture. In a large bowl whisk the egg, then add the cornstarch and toss until every piece of pasta is lightly coated — this creates a thin crisping layer when fried.
2. Pour the oil into a wide, heavy skillet or deep pan to a depth of about 1/2 inch (1–1.5 cm) and heat over medium-high until it reaches 350°F (175°C) or a small piece of coated pasta sizzles immediately. Keep the oil at a steady temperature to avoid soggy chips.
3. Working in small batches to avoid overcrowding, carefully add coated pasta to the hot oil and fry, stirring occasionally, until golden and crisp — about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined tray to drain and let cool slightly; the chips will continue to crisp as they cool.
4. While the fried pasta is still hot, sprinkle it with the grated Parmesan, red pepper flakes and sea salt and toss gently so the cheese melts slightly and the seasoning adheres. Taste and adjust chili or salt as desired, then transfer to a serving bowl.
5. Whisk together the Greek yogurt, mayonnaise and garlic powder, and season with a pinch of salt and pepper (optional) to taste; chill briefly if you prefer a cooler dip. Serve the warm pasta chips immediately with the herbed ranch on the side for dipping.