Pasta Chips & Dip

Preheat the oven to 425°F. Cook the pasta in salted water according to package directions and drain well; set aside.

In a large bowl, whisk the oil, 2 tablespoons of the Parm, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon salt, ¼ teaspoon chili flakes, and ¼ teaspoon pepper. Add the cooked pasta and toss to coat. 

Transfer the pasta to a large nonstick sheet pan (or line one with parchment paper), and spread it out evenly (as much in a single layer as possible). Bake until the pasta begins to dry out, opening the oven and stirring the pasta every 5 or 6 minutes, until very deep golden and crisp, 15–18 minutes. (Don’t be worried if a few are a little chewy here and there; it comes with the territory!) Remove from the oven; the chips will crisp up even more as they cool. (Alternatively, you can air fry in batches for approximately the same amount of time.)

While the chips are baking, combine the sour cream, mayo, 2 tablespoons Parm, vinegar, and pepperoncinis with the remaining 1 teaspoon each garlic and onion powder, ½ teaspoon oregano, ½ teaspoon salt, and remaining ¼ teaspoon chili flakes and pepper. Taste the dip; season with more vinegar and salt to taste.

Transfer the chips and dip to a serving bowl and plate. Season the chips with more salt and sprinkle with the remaining 2 tablespoons of Parm. Garnish the dip with the scallions, some more pepperoncinis, and a pinch of chili flakes.