Believe it or not, I gravitate away from food trends and anything being pushed on Tik Tok. However, when it comes to innovative concepts like air fryer pasta chips I’m all about it. Sounds weird right? I’m with you, but the flavors you can create are endless and who doesn’t have random half eaten boxes of pasta lying around? I know I do lol
This recipe came to me when looking into how those iconic Taco Bell cinnamon twists are made. Whether you loved them or hated them, you remembered them! Ironically those are made from a pasta and it just clicked, we have to do a Churro style pasta chip. Just the like that the new Air Fryer Churro Pasta Chips were born!
To further pack on the flavor I knew we had to pair them with my staple coconut caramel. It’s made with just a handful of ingredients, quick, easy and so good! Use it with the chips or whatever else you’re craving! To further pack on even more flavor I decided to brown the butter and salt it! If you’re not familiar with it, it’s a game changing step that just amplifies the flavor of whatever you’re making.
Haven’t sold you yet?
You’ll love this recipe as it’s cheap, quick, crispy, crunchy, it packs a rich cinnamon flavor with notes of brown butter, coconut, it can easily be made in bulk, perfect for any season, you can use coconut sugar if desired, you can pair this sauce with everything, it’s fun, and you just have to try it!
If you love all things pasta or anything made in the air fryer, you have to try these new Air Fryer Cinnamon + Sugar Churro Pasta Chips with coconut caramel!
Pasta Chips: Prepare pasta according to box, drain, don’t rinse the pasta.
Coat the pasta with 1/2 the browned butter, then 1/2 the cinnamonsugar mixture. Toss and coat.
Heat air fryer to 400 and cook for 10-20 minutes, tossing the pasta every 5 minutes. Cook until golden and Keep chips in the fryer for an additional 5 minutes to further crisp up once timer goes off. Chips will firm up as they cool.
Drizzle with remaining browned butter and sprinkle with the cinnamonsugar mixture
Coconut caramel: To make the caramel sauce add all the ingredients to a pan and bring to a boil. Reduce to a simmer. Cook over medium heat for 10 minutes until reduced slightly by half and golden. Take 1/3 cup of water and combine with the corn starch. Whisk until smooth. Pour into the mixture on the stove and whisk to combine. Remove from heat. Sauce will thicken even more once removed from heat.