Crispy Pasta Chips and Roasted Red Pepper Dip
These easy pasta crisps are incredibly tasty and simple to make, serving as a great alternative to your usual crisps or chips. We used an air fryer for ours and tossed them afterward in a delicious spice mix to enhance the flavour. Served with a creamy roasted red pepper dip, this dish is perfect for sharing or as party food!
Takes 20 minutes
Serves 2
Ingredients
- 200 g dry rigatoni or tube pasta of choice
- 30 g vegan parmesan or white cheddar cheese grated vegan
- 15 g breadcrumbs
- 1/2 tsp paprika
- Pinch of salt
- Pinch of pepper
- 1 tbsp oil or pesto of choice
Spice Mix
- 1/2 tsp sea salt or garlic/onion salt
- 1/4 tsp cayenne pepper – less if you prefer less heat
- 3 tsp Toasted sesame seeds – crushed
Red Pepper Dip
- 175 g raw cashew nut
- 2 tsp garlic Powder
- 50 g roasted red pepper (from a jar)
- 1 lemon
- 1/2 tsp salt
- 1/2 tsp back pepper
- Pinch chilli flakes
- 100 ml water
Garnish for Dip
- A few basil leaves – optional
Instructions
- Cook the Pasta:Cook the pasta according to the package instructions. Drain well and set aside.
- Prepare the Cashews:Simmer the raw cashew nuts in water for 10 minutes. Then drain and rinse well.
- Season the Pasta:Once the pasta is cooked, toss it in the oil or pesto, salt, black pepper, grated cheese, paprika, and breadcrumbs until evenly coated.
- Cook the Pasta Chips:Spread the pasta in an even layer in your air fryer and cook for 15 minutes until nice and crispy. Alternatively, bake in the oven at 160°C for 15 minutes or until they start to turn golden.
- Toast the Sesame Seeds:In a large dry non-stick pan, heat the toasted sesame seeds over medium heat for 3-4 minutes, stirring regularly until they start to brown and pop. Be careful not to burn them.Crush the toasted sesame seeds along with the sea salt (or garlic/onion salt) in a pestle and mortar, or place them in a zip-lock bag and bash with a rolling pin or mug until they resemble a fine powder. Mix with the remaining spice mix ingredients.
- Make the Red Pepper Dip:In a blender, combine the soaked and softened cashews, garlic powder, roasted red pepper, lemon juice, salt, black pepper, chilli flakes, and 100ml of fresh water. Blend until very smooth.Transfer the dip to a bowl and top with chopped olives, additional roasted red peppers, and basil leaves if desired.
- Combine and Serve:Once the pasta chips are cooked and crispy, toss them immediately in the spice mix.Serve the crispy pasta chips alongside the roasted red pepper dip. Enjoy!
