pumpkin spice pasta chips

pumpkin spice pasta chips are my sweet take on that tiktok trend!

Ah yes, another TikTok trend that called my name…..

So what, exactly, ARE pasta chips?

They are a crazy addictive and easy snack, made by tossing cooked and drained pasta in oil, spices and cheese. The pasta is cooked in an air fryer till golden brown and crispy, and served with your choice of dipping sauce.

They made the viral rounds on TIkTok a while back, and I decided to try my hand at them this week.

With a twist.

As my long time readers know, I am more “team sweet” than savory, and so I wanted to test these chips out in a pumpkin spice version. Tis the season, you know.

It’s Monday, so I added 3 PS essential oils – cinnamon, nutmeg and ginger – to the spice blend. And then I kept going.

To start, I used a chickpea flour pasta, to make these “somewhat” healthier AND gluten-free. I also can’t deny that the orange hue complemented my pumpkin theme perfectly.

And I swapped the olive oil for coconut oil.

AND I used my oven, as I don’t own an air fryer (if you do and think I should, would you weigh in in the comments please?).

YUM.

This is the kind of snack that’s for the person who loves the crispy, almost-burnt pieces of pasta that you get when you make lasagna or other baked pasta dishes.

Which is me.

Let me know if you make ’em, and tag me on Instagram @sherisilver if you do!

Pumpkin Spice Pasta Chips

8 ounces dry pasta (I used this chickpea flour pasta)
2/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 drops Cinnamon Bark vitality oil
2 drops Ginger vitality oil
1 drop Nutmeg vitality oil
1 tablespoon refined coconut oil

Pre-heat the oven to 400 degrees. Cook the pasta according to package directions.

While waiting on the pasta, combine the sugar, spices and essential oils in a bowl. Place the coconut oil in a separate, larger bowl.

Drain the pasta and add to the bowl with the coconut oil. Toss till the oil is melted and pasta is completely coated. Add one half of the sugar-spice mixture and toss again.

Bake till deep golden brown and starting to crisp, stirring every 5 minutes – 20-30 minutes.

Remove from oven and toss with reserved sugar-spice mixture. Let cool completely (pasta will continue to crisp up as it cools).

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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