Crunchy pasta chips n’ avocado aioli

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. Even better served with freshly made avo aioli.

Serves: 4

Ingredients

Pasta chips 

1 packet (375g) Diamond Lasagne, cooked per packet instructions

3 tbsp Olivado Avocado Oil & Garlic

1 tbsp dried mixed herbs

1/3 cup finely grated Parmesan cheese  

salt

 

Avocado aioli 

2 NZ avocados, flesh scooped

1/3 cup aioli 

1 small red chilli, de-seeded and chopped  

 

We used a Philips Airfryer XXL to make the pasta chips. 

Method

  1. 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. 
  2. Tip the cooked pasta into a large bowl. Drizzle oil and toss to coat evenly. Sprinkle mixed herbs and parmesan. Toss well again. 
  3. 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. 
  4. Avocado aioli: roughly mash avo, aioli and chilli in a bowl until just mixed. Season to taste. 
  5. 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.