Pickle-Fix Dill-Green Air Fryer Pasta Chips (Print Version)
Crunchy pasta chips with dill-pickle seasoning and fresh green herbs, air fried to irresistible crispness.
# Ingredients:
→ Pasta
01 -
200 g rigatoni or penne pasta, uncooked
→ Pickle-Fix Seasoning
02 -
2 tablespoons dill pickle juice
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
1/2 teaspoon dried dill weed
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon ground black pepper
09 -
1/4 teaspoon smoked paprika, optional
→ Dill-Green Color Boost
10 -
1/4 cup fresh parsley leaves, finely chopped
11 -
2 tablespoons fresh dill, finely chopped
12 -
1/4 cup baby spinach leaves, finely chopped
→ Garnish
13 -
Extra dill, parsley, or green onion, finely sliced
# Steps:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 1 minute less than package instructions). Drain well and spread out to cool for 5 minutes.
02 -
In a large bowl, whisk together dill pickle juice, olive oil, garlic powder, onion powder, dried dill, salt, pepper, and smoked paprika if using.
03 -
Add the cooked pasta to the bowl. Toss gently to coat each piece thoroughly.
04 -
Integrate chopped parsley, dill, and spinach into the pasta, mixing until evenly distributed and the pasta is tinted a fresh green.
05 -
Preheat the air fryer to 200°C for 3 minutes.
06 -
Spread the pasta in a single layer in the air fryer basket, working in batches as needed.
07 -
Air fry for 12 to 15 minutes, shaking the basket halfway, until pasta is crispy and golden at the edges.
08 -
Allow to cool slightly. Sprinkle with extra herbs for garnish and serve immediately.
# Notes:
01 -
For extra tang, drizzle an additional teaspoon of pickle juice over the chips after air frying.
02 -
Replace spinach with kale for a richer green color.
03 -
Pair with ranch or Greek yogurt dip for creamy contrast.
04 -
Serve alongside a crisp pilsner or sparkling water with lemon.