Let’s talk chips! If there is one chip flavor I’ve always gravitated towards, it’s salt and vinegar. In fact, it’s the only flavor I buy if I’m ever in the midst of a chip craving. That being said, I’ve explored salt and vinegar potatoes, and even homemade potato chips in 2014, but found that the texture was never crispy like the traditional variety. No matter how thin you get the chips or however long you baked them, the texture just never compared.
Then along came the pasta chips! This concept has actually been around for a long time, but it’s of course typically fried. I know what you’re thinking, pasta? chips? I’m telling you though, it’s a fun concept with endless options. Not only can you mix up the flavors, but you can utilize any kind of pasta you desire.
Not big on white pasta? You can use chickpea pasta, pea pasta, lentil pasta and more!
Since we explored Taco Pasta Chips, I was intrigued by producing my ultimate favorite, the Salt and Vinegar Pasta Chip! Believe it or not, while the process of making the chips is seamless, you can easily lose flavor in the pasta. The solution? You have to pack it on! Don’t skimp on the salt or spices/flavorings, because you’ll lose some with the air frying.
What’s great about pasta chips? It’s quick, easy, affordable, great if you have many half empty pasta boxes lying around, you can play around with flavors, pair them with dips, they are healthier than traditional chips, more cost effective, can easily be made in bulk, and just too good!
If you love all things salt and vinegar or pasta, you have to check out this new recipe for Crispy Air Fried Salt + Vinegar Pasta Chips!
Pasta Chips: Prepare pasta according to box, drain, don’t rinse the pasta.
Coat the pasta with olive oil and malt vinegar. Toss and coat.
Heat air fryer to 400 and cook for 15-20 minutes, tossing the pasta every 5 minutes and drizzling 1/2 tsp of malt vinegar over the chips each time. Keep chips in the fryer for an additional 5 minutes to crisp up once timer goes off.
Herb Vinegar Dip: Combine all the ingredients in a small bowl, garnish with additional chives.
To serve top the pasta with Maldon flake salt and another drizzle of malt vinegar, about 1 tsp.