- Slightly overcooked pasta develops a crisp shell without a hard raw center.
- Cook in batches; crowded pasta steams instead of becoming chip like.
Crunch and dipAppetizer · Italian style
Cacio e Pepe Protein Pasta Chips
Air crisped chickpea pasta with pecorino and black pepper, served with lemony whipped ricotta for dipping.
Trend signal2026 protein rich remixWhy it is trending · Delish’s cacio e pepe pasta chips ↗MoodRecipe developed this original version after tracking the wider social food format. It is not a transcription of the linked recipe.
35 minutesEasy difficulty25g protein
Why it fits
Peppery cheese and a true chip level crunch make an afternoon snack active, social, and satisfying.
01 Gather
Ingredients
Makes 2 generous servings
- 8 oz chickpea or protein rich short pasta
- 1 tbsp olive oil
- ½ cup finely grated pecorino
- 1 tsp coarse black pepper
- 1 cup ricotta
- 1 lemon
- 1 tbsp chopped parsley
- Pinch of salt
02 Make
The good part
- 01
Boil pasta 1 minute past al dente, drain very well, and steam dry 5 minutes.
- 02
Toss with oil, half the pecorino, pepper, and salt; air fry at 400°F for 12 to 16 minutes, shaking often.
- 03
Whip ricotta with lemon zest, lemon juice, remaining pecorino, and 1 to 2 tablespoons water.
- 04
Let chips cool 3 minutes to finish crisping, then serve with ricotta and parsley.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Use regular pasta if protein pasta is unavailable.
- Greek yogurt blended with feta can replace whipped ricotta.
Store cooled chips airtight at room temperature for 1 day. Refrigerate dip for up to 3 days and stir before serving.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
460 calories25g protein9g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
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