I’m a self confessed crispaholic. From small packets to sharing bags, own brands to world renowned favourites, you name it and I’ve worked my way through all of the flavour offerings out there. I’ve tried limiting myself or opting for something healthier, but honestly, nothing quite hits the spot like the salty, crispy potato snack. So when I heard that there was a new foodie trend circulating around TikTok, I knew I had to test it out to see if it was worth the hype.
For those of you who haven’t seen the trend, I’m talking about the pasta chip. Just like cloud bread, dalgona coffee and the baked feta pasta that everyone was talking about, pasta chips are causing quite the stir across the Gen Z heavy social platform.
Pasta chips are essentially pasta shapes that have been tossed in parmesan cheese, olive oil and a few household seasoning favourites and then air fried (or baked for those who don’t have an airfryer) until crispy – like a crisp (or chip, for any American readers). And like all simple dishes (we’re looking at your baked feta pasta), Gen Zedders have gone wild for them.
The usual chefs and foodie suspects have all coined onto the trend, making their own variations of the dish. @BostonFoodgram uploaded her air fryer variation back in April and it’s since gone on to rack in 2.1million views and a bountiful 150 thousand likes. Meanwhile Gabrielle of @eat.drink.shrink, an MS clinical nutritionist from DC and New York, has hopped onto the trend, offering up a salt and vinegar hybrid. She even made the dish look like a poshed up version of the British classic, fish and chips draped in salt and vinegar.
From poshed up salt and vinegar pasta-chips to sweet churro style shapes, Gen Zedders have gone wild for the foodie trend.
The food blogger who’s managed to really reel in the likes is Yumna of @feelgoodfoodie whose recipe boasts over 24 million views and a staggering 2.7 million likes. She’s since gone on to make a few other variations of her own, from salt and vinegar to gluten free, and even sweet churro style pasta chips.
As a self-acclaimed professional crisp eater (not an official title, sadly), I just had to try it out to see what all the fuss was about.
It seemed only natural to follow @feelgoodfoodie’s recipe since she’s managed to spearhead the trend further, but of course, I was unprepared and didn’t have all of the ingredients stored in my fridge and cupboard, so I did a bit of winging it. And it didn’t turn out half bad. Kinda anyway.
Starting off with the pasta, I opted for conchiglie (aka shells) which might have been a mistake. It was all I had but if I was trying it again, I think I’d opt for rigatoni so that the flavours, herbs and cheese can really be incorporated into the dish further.
I’ve cooked the pasta as suggested, drained and then tossed it with olive oil, garlic granules, salt, pepper and subbed the ‘Italian seasoning’ for mixed herbs, which one second look I think is essentially the same thing. I swapped out the parmesan for vegan Applewood cheese as it’s just what I had in the fridge, but again, I think using parmesan would have built for a stronger, more pronounced flavour.
I don’t have an airfryer so I popped the herby pasta into the oven at 210 degrees for ten minutes. After ten minutes, I mixed the pasta around and then popped in for another 5-6 minutes. While this was all doing its thing, I whipped up a mixed veggie tomato sauce for dipping.
I’ll be honest, the result wasn’t what I was expecting. They were crunchy and crisp, but cooked rather unevenly so some were a little over done while other shells needed longer. The flavour was nice though, not too overpowering and worked well with the tomato sauce.
But I’ll be honest, they were just average. Nothing particularly special about them and after a handful my jaw started hurting from all the crunching. The ones that were just right did taste a little like crisps but if I had to choose between these and an actual bag of crisps, I’d always opt for the latter.
It was fun to try out though, I’m just not certain I’ll be rushing back… Sorry pasta chips, but this time you didn’t live up to the hype.