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. Uteruses before duderuses. 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 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.
And then I thought, “Oh crap, now I REALLY have to make crunchy pasta a thing.” It only took me three pounds of pasta to get it right.
I made these pasta chips (fries? chip fries?) with both regular wheat pasta and the chickpea pasta, and can honestly say I liked the chickpea Banza version better. It took me a while to adjust since it does taste different than the OG ‘sta, but now I kinda prefer it. Especially in fry form.
AND you get even more plant-power than if you ate regular fries, since the pasta is made with chickpeas! Don’t tell your Mom this, but in this instance, pasta and fries ARE vegetables.
- 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.
- 2 cups cooked Banza penne pasta
- 2 tablespoons ground flax seed
- 6 tablespoons water
- 1/2 cup gluten-free breadcrumbs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- marinara sauce, pesto, or alfredo for dipping
- Preheat oven to 375 degrees.
- Line a baking sheet with a wire cooling rack.
- In a small bowl, combine the flax and water together. Set aside.
- Stir together breadcrumbs, italian seasoning, salt, and garlic powder on a shallow plate.
- Using a fork, dip cooked pasta noodles in flax mixture to coat.
- Transfer to breadcrumbs and toss to coat.
- Add noodles to prepared baking sheet, and repeat process with remaining pasta.
- Bake in preheated oven for 8-10 minutes, or until pasta is crispy and browned.
- Serve immediately with preferred dipping sauce.
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Make it a great day!
What’s your favorite type of fry?
If you had to pick ONE noodle shape, what would it be?