Pasta Chip Nachos (Printable Version)

Air-fried pasta chips layered with seasoned chicken, jalapeños, and melted cheddar cheese for a flavorful snack.

# What You'll Need:

→ Pasta Chips

01 - 225 g (8 oz) short pasta shapes (rigatoni, penne, or farfalle)
02 - 1 tbsp olive oil
03 - ½ tsp garlic powder
04 - ½ tsp smoked paprika
05 - ½ tsp salt

→ Taco Chicken

06 - 250 g (9 oz) boneless, skinless chicken breast, diced
07 - 1 tbsp olive oil
08 - 2 tsp taco seasoning
09 - ¼ tsp salt

→ Toppings

10 - 100 g (1 cup) shredded cheddar cheese
11 - 2 jalapeños, thinly sliced
12 - 50 g (¼ cup) sour cream (optional)
13 - 2 tbsp chopped fresh cilantro (optional)
14 - 1 small tomato, diced (optional)
15 - 1 small red onion, finely chopped (optional)

# How to Make It:

01 - Set the air fryer to 200°C (400°F) to preheat.
02 - Cook pasta in salted boiling water, reducing boiling time by 2 minutes from package instructions. Drain well and pat dry.
03 - Combine cooked pasta with olive oil, garlic powder, smoked paprika, and salt, tossing evenly.
04 - Place pasta in a single layer in the air fryer basket and air-fry for 10 to 12 minutes, shaking basket halfway through, until crisp and golden. Transfer to serving dish.
05 - Heat olive oil in a skillet over medium-high heat. Add diced chicken, taco seasoning, and salt. Sauté for 5 to 7 minutes until cooked through and lightly browned.
06 - Spread the cooked taco chicken over the crispy pasta chips. Evenly sprinkle shredded cheddar cheese and jalapeño slices on top.
07 - Return the assembled dish to the air fryer for 2 to 3 minutes until cheese has melted.
08 - Add sour cream, chopped cilantro, diced tomato, and finely chopped red onion as desired. Serve immediately.

# Expert Tips:

01 -
  • The pasta gets shatteringly crisp in the air fryer, way crunchier than regular chips.
  • You can use whatever short pasta is hiding in your pantry.
  • It feels like a party snack but comes together faster than ordering takeout.
  • The taco chicken adds a spicy, savory punch that makes everyone reach for seconds.
02 -
  • Dry the pasta completely after boiling or it will turn soggy instead of crispy in the air fryer.
  • Do not overcrowd the basket, the chips need space for air to circulate and crisp every surface.
  • Shake the basket halfway through so the pasta browns evenly and does not stick together.
  • Use a skillet hot enough to get a little color on the chicken, it adds a deeper flavor to the taco seasoning.
03 -
  • Season the pasta generously before air-frying, the spices bloom in the heat and create a deeper flavor.
  • Use freshly shredded cheese instead of pre-shredded, it melts smoother and does not have the anti-caking coating that can make it grainy.
  • If your air fryer is small, work in batches and keep the finished chips warm in a low oven while you finish the rest.
  • Add a squeeze of lime over the finished nachos for a bright, zesty finish that cuts through the richness.
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