Pasta Chips with Tomato Bruschetta Dip
Ready for a new party food idea? You love chips and salsa, but have you had pasta chips and bruschetta dip? This fun and unique air fryer recipe is our Italian spin on the classic homemade chips and dip.
Pasta Chips with Tomato Bruschetta Dip
Ready for a new party food idea? You love chips and salsa, but have you had pasta chips and bruschetta dip? This fun and unique air fryer recipe is our Italian spin on the classic homemade chips and dip.
INGREDIENTS
- 8 oz. DeLallo Tortiglioni Pasta
- 2 tbsp. DeLallo Extra Virgin Olive Oil
- 1 tsp. Roasted Garlic and Parmesan DeLallo Dipping Seasoning Spices 4 oz.
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 3 tbsp. DeLallo Grated Parmesan
- 1 (9.88-oz.) jar of DeLallo Italian Tomato Bruschetta, drained
- ½ cup mayonnaise
- ½ cup sour cream
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain.
- In a large bowl, toss the pasta with oil, spices, salt, pepper and cheese.
- To create the dip, blend the bruschetta, mayonnaise and sour cream in a food processor until smooth. Transfer to a serving bowl.
- TO COOK THE PASTA CHIPS IN AN AIR FRYER: Preheat the air fryer to 400°F. Add the pasta to the air fryer and cook for 8 to 10 min., stopping and shaking the basket twice. (Note: The pasta does not have to be in a single layer, but you must stop the air fryer and shake the basket to prevent sticking.) Remove from the air fryer. Serve with the bruschetta dip.
- TO COOK THE PASTA CHIPS IN THE OVEN: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Arrange the pasta in a single layer on the baking sheet. Bake until golden brown and crispy, about 20 min. Remove from the oven. Serve with the bruschetta dip.