Crunchy pasta chips n’ avocado aioli

Name: Crunchy pasta chips n’ avocado aioli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 375 g Diamond Lasagne, 1 packet ( cooked per packet instructions); 3 tbsp Olivado Avocado Oil & Garlic; 1 tbsp dried mixed herbs; 1/3 cup finely grated Parmesan cheese; salt; 2 NZ avocados (flesh scooped); 1/3 cup aioli; 1 small red chilli (de-seeded and chopped)

A platter of brown curled pasta chips in centre, on left side a bowl of green aioli , on right side a small pot of salt. A glass of beer in back.

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.

Print Pin Rate

Prep Time 5

Cook Time 25

Total Time 30

Course Appetiser, Snack

Servings people

Equipment

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

Ingredients

375 g Diamond Lasagne, 1 packet cooked per packet instructions
3 tbsp Olivado Avocado Oil & Garlic
1 tbsp dried mixed herbs
⅓ cup finely grated Parmesan cheese
salt

Avocado aioli

2 NZ avocados flesh scooped
⅓ cup aioli
1 small red chilli de-seeded and chopped

Instructions

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!