If you are on social media you may have come across pasta chips. They are taking over the foodie internet, but the recipe calls for gluten pasta, pamesan and an air fryer. Whilst I can have gluten and cheese, I don’t have the air fryer, so I thought I would make the recipe allergy friendly and in the oven. I hope you enjoy.

Ingredients

• 2 cups of gluten free pasta (I used Tesco Free From Fusilli)

• 4 tbsp grated dairy free cheese (I used Applewood vegan grated cheese)

• 3 tbsp of dairy free creme fraiche (I used Oatly)

• 1/2 tsp Paprika*

• 1/2 tsp dried herbs*

• 1/2 tsp salt*

• 1/2 tsp pepper*

• sprinkle of turmeric*

*herbs & spices can change depending on your taste

Method

1. Preheat the oven to 180ºc

2. Boil the pasta until soft.

3. Drain the pasta and place in a mixing bowl

4. Add the cheese, 1 tbsp creme fraiche, herbs and spices to the pasta and mix.

5. Line a baking tray with baking paper

6. Spread the pasta on the tray (spread out, the pasta shouldn’t be on top of each other)

7. Bake for 30-35mins (spreading the pasta every ten minutes - its worth it)

8. Once pasta is all golden remove from the oven

9. Let the pasta cool completely

10. Add to a bowl and serve with the other 2 tbsp of creme fraiche as a dip (you can use anything you want for a dip too).

IF YOU MAKE THIS (or want to) , PLEASE LEAVE A COMMENT, LIKE THE PAGE AND/OR SHARE WITH SOMEBODY ELSE. THANK YOU, FOR READING AND BAKING!