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Crunchy pasta chips n’ avocado aioli

Yields4 ServingsPrep Time5 minsCook Time25 minsTotal Time30 mins

Chips N' dip are the must when it comes to Dad’s beer time! You can casually whip up these dangerously morish pasta chips from a few pantry staples.

Crunchy pasta chips n’ avocado aioli  recipe

Pasta chips
 1 packet (375g) Lasagne, cooked per packet instructions
 3 tbsp Avocado Oil & Garlic
 1 tbsp dried mixed herbs
 1/3 cup finely grated Parmesan cheese
Avocado aioli
 2 Avocado, flesh scooped out
 1/3 cup aioli
 1 small red chilli, de-seeded and chopped

Bring a large pot of water to boil. Add salt then pasta, boil for 4 minutes. Drain well. Do not rinse. Leave for a few minutes to let some of the excess moisture evaporate.


Tip the cooked pasta into a large bowl. Drizzle oil and toss to coat evenly. Sprinkle mixed herbs and parmesan. Toss well again.


Work in batches, air-fry the pasta at 200°C for 7 minutes. The first batch will take longer. Check if the pasta chips are crispy and edges golden after 7 minutes. If not, cook for a further 2–4 minutes. Add salt to taste.


Avocado aioli: roughly mash avo, aioli and chilli in a bowl until just mixed. Season to taste.


Enjoy the pasta chips with the aioli, and a cold beer!


Tip: If you don’t have an air-fryer, bake the pasta in an oven 200°C for 20–25 minutes, tossing a few times to ensure even cooking.

Nutrition Facts

Servings 0

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