Baked Pasta Fries -- A recipe for pasta chips made healthy by baking them in the oven, and using Banza to make this addicting appetizer for pasta lovers gluten-free, vegan, and protein-packed!
I received free samples of Banza mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Banza and am eligible to win prizes associated with the contest. I was not compensated for my time. Thanks for supporting the partners that keep Sinful Nutrition running!
Fries before guys. Hoes before bros. Pasta before brasta.
I can honestly say, sitting down to a giant bowl of pasta is not my idea of a good time. Sitting down to a plate of crispy pasta chips dipped in warm marinara is more my style. In the realm of being honest, my pasta-inhaling boyfriend thought I was CRAY when I told him the idea of pasta fries. I'll take that as a challenge.
What makes these pasta fries delicious & healthy
- Banza penne pasta
- ground flax seed
- gluten-free breadcrumbs
- Italian seasoning
- garlic powder
- marinara sauce (for dipping)
How to make these pasta fries
Start by cooking a little over 1 cup of Banza penne pasta (or regular pasta if preferred) according to package instructions. This should yield about 2 cups of cooked pasta. Let pasta cool completely. While pasta is cooling, preheat oven to 375°F / 190°C and place a wire cooling rack into a rimmed baking sheet. With a fork, combine 2 tablespoons of ground flax seed with 6 tablespoons of water in a small bowl, and let sit. This will make the flax 'egg' to help the breading stick.
On a shallow plate, stir together ½ cup of gluten-free breadcrumbs, (or panko breadcrumbs if not strictly gluten-free) 1 teaspoon of Italian seasoning, ½ teaspoon of garlic powder, and ¼ teaspoon of salt. Use a fork to dip the pasta into the flax mixture, and then move to breadcrumb mixture to coat. Transfer to prepared baked sheet/wire rack, and bake in preheated oven for 8-10 minutes, or until golden brown and crispy. Serve immediately with warm marinara sauce.
- Whichever pasta you use (regular or chickpea) make sure they are cooked a little passed al dente (about 10 minutes) when you boil the noodles. Since they get a crunchy coating, having the soft interior makes them so much better.
- If you're not strictly gluten-free or vegan, you can use regular Italian breadcrumbs or panko, and 2 beaten eggs instead of the flax.
- These are best served immediately, and don't keep well once they cool down. Just like the fries you know and love.
Can I use regular pasta for these pasta chips?
Yes, you can use white or whole wheat penne to make these, but I actually prefer the Banza version!
How long do these keep for?
They really are best served and enjoyed immediately, but they can be kept for up to 4 days in the refrigerator. I would recommend reheating in the oven to achieve a crispy texture.
more pasta recipes:
Did you make this recipe? Leave me a comment and a rating to let me know how they came out!
Pin this to your Appetizer board!Print
Make it a great day!
What's your favorite type of fry?
If you had to pick ONE noodle shape, what would it be?