Save The first time I made these, my roommate walked into the kitchen and asked why I was baking plain pasta. Ten minutes later, we were both standing over the baking sheet, sneaking crispy pieces straight off the tray. The garlic and paprika hit your nose before they even reach your mouth, and something about that crunch turns a regular bag of rigatoni into the most addictive snack imaginable.
I brought these to a potluck last summer and watched them disappear in under five minutes. Someone asked for the recipe, and when I explained the pasta part, the room went quiet for a second before everyone started laughing. Now they show up at every game night, and honestly, I do not mind making double batches.
Ingredients
- 250 g (9 oz) rigatoni or penne pasta: Rigatoni catches more cheese in those little tubes, but penne works beautifully too
- 1 tbsp olive oil: Helps the spices stick and contributes to that golden crispiness
- 1/2 tsp garlic powder: Distributes evenly better than fresh garlic for coating
- 1/2 tsp smoked paprika: Gives that gorgeous color and subtle smoky depth
- 1/2 tsp salt: Essential since pasta needs seasoning before baking
- 1/4 tsp black pepper: Just enough to wake everything up
- 120 g (1 cup) shredded cheddar cheese: Brings that sharp, tangy flavor we all crave on nachos
- 60 g (1/2 cup) shredded mozzarella cheese: Creates the cheese pull and holds everything together
- 1 medium tomato, diced: Fresh brightness cuts through all that rich cheese
- 1 small red onion, finely chopped: Adds a little bite and beautiful color contrast
- 1 small jalapeño, thinly sliced: Optional, but I love the heat scattered throughout
- 2 tbsp fresh fresh cilantro, chopped: Cilantro makes everything taste fresh and finished
- 1 small avocado, diced: Creamy coolness against the warm, cheesy chips
- 100 g (1/2 cup) sour cream: Base for the sauce that ties it all together
- 2 tbsp mayonnaise: Makes the sauce velvety and rich
- Juice of 1/2 lime: Brightens the entire dish and cuts through the dairy
- 1/2 tsp chili powder: Subtle warmth in every drizzle of sauce
- Salt and pepper, to taste: Adjust until the sauce hits all the right notes
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper so nothing sticks
- Cook the pasta smart:
- Boil the pasta until just al dente, about 2 minutes less than the package says, then drain and pat it completely dry with a clean towel
- Season for flavor:
- Toss the pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece is coated
- Bake until crispy:
- Spread in a single layer and bake for 18 to 22 minutes, flipping halfway, until golden brown and crisp all over
- Whisk the sauce:
- Mix sour cream, mayonnaise, lime juice, chili powder, salt, and pepper in a small bowl until smooth
- Build the layers:
- On an oven-safe platter or skillet, layer half the pasta chips, half the cheese, then repeat with remaining chips and cheese
- Melt it together:
- Return to the oven for 3 to 5 minutes until the cheese is bubbly and starting to brown in spots
- Top and serve:
- Pile on the tomato, onion, jalapeño, cilantro, and avocado, then drizzle with that zesty sauce and dig in immediately
Save My friend's daughter, who swore she hated anything with the word nachos in it, tried these and asked if we could have them for her birthday dinner. Sometimes the best dishes are the ones that surprise everyone, including the person who made them.
Making Ahead
You can bake the pasta chips up to a day in advance and store them in an airtight container. Re-crisp them in a 200°C (400°F) oven for about 5 minutes before layering with cheese. The sauce also keeps beautifully in the fridge for 2 to 3 days.
Customization Ideas
This recipe takes kindly to whatever you have on hand or love to eat. Try swapping cheddar for pepper jack, adding black beans for protein, or scattering corn kernels for sweetness. The base concept works with any cheese and toppings that make you happy.
Serving Suggestions
These shine as a party appetizer, casual dinner, or late-night snack. Set up a toppings bar and let guests build their own sections. Pair with simple grilled meats or serve as the main event with a big green salad on the side.
- Keep extra lime wedges on hand for squeezing
- Offer hot sauce on the side for heat lovers
- Have napkins ready because eating these can get wonderfully messy
Save These nachos have become my go-to for feeding a crowd without spending hours in the kitchen. Hope they become a favorite in your house too.
Recipe Questions & Answers
- → How do I achieve crispy pasta chips?
Cook the pasta just shy of al dente, pat dry well, toss with oil and spices, then bake at a high temperature flipping halfway until golden and crisp.
- → Can I make these pasta chips using an air fryer?
Yes, air-fry at 200°C (400°F) for 12–15 minutes for extra crunch instead of baking.
- → What cheeses work best for melting on pasta chips?
Cheddar and mozzarella blend well, offering sharpness and gooey meltiness that complements the crispy chips.
- → How can I add more variety to the toppings?
Incorporate cooked black beans, corn, or olives to enhance texture and flavor variety.
- → Is there a way to make this dish vegan-friendly?
Use dairy-free cheese and substitute sour cream and mayonnaise with vegan alternatives.