Viral Tiktok Air Fryer Pasta Chips (With Vegan Parmesan) Recipe
By Peanut Palate
For the Pasta
2 cups dry gluten-free pasta of choice
3 tbsp extra-virgin olive oil
2 tsp Italian seasoning mix
pink salt as needed
For the Vegan Parmesan
3 tbsp raw cashews
2¼ tsp nutritional yeast
2 pinches pink salt
1Measure out the two cups for the dry pasta of choice. Bring a large pot of salted water to a boil. Then cook the pasta according to package directions.
2Once the pasta has been cooked, drain it of excess water.
3In a large bowl, coat the pasta with the oil, Italian seasoning and pink salt. Make sure the pasta pieces are all covered with the mixture.
4Place the coated pasta in a single layer in an air fryer basket. Make sure not to overcrowd it. It may need more than one cycle depending on the size of the tray.
5Air fry at 350 degrees F for 6 minutes. Stop the air fryer, shake the pasta around, and then air fry for another 6 minutes. Cook times may vary depending on the air fryer, so keep an eye on it past the 10 minute mark. Once it begins to get golden brown, it should be done.
6While this is air frying, add the vegan parmesan ingredients to a spice grinder. Grind them up until a consistency similar to parmesan cheese is formed.
7Once the air fryer is complete, add the seasoned pasta chips to a bowl and coat with the parmesan cheese, making sure it evenly coats the pasta.
8Dip the chips into your favorite dipping sauce. Enjoy the chips while they're hot!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.