dill green pickle ranch chips

These dill-green pickle ranch pasta chips turn crunchy pasta into a zesty snack with bold dill-pickle flavor and a tangy green dip that keeps everyone coming back for more. I love making a big batch for movie nights or as a fun appetizer when friends drop by.

When I first tried pasta chips, I could not believe how addictively crunchy they turned out. Now, dill-pickle seasoning is my favorite way to dress them up. Friends always ask for the dip recipe too.

Ingredients

• Gluten free coquillettes pasta Pasta shape holds seasoning well and gets extra crispy in the air fryer. Choose one made with quality rice or corn flour to avoid mushiness.
• Olive oil Helps pasta crisp up and gives it a golden finish. Use extra virgin for great flavor.
• Dried dill The main flavor in the seasoning. Use fresh-smelling dried dill for a vibrant taste.
• Dried parsley Adds green color and earthiness. Look for flat, crisp parsley flakes.
• Garlic powder Boosts savory depth. Make sure it is fresh and not clumpy.
• Onion powder Rounds out the ranch taste. Quality powder will be light and fragrant.
• Powdered dehydrated pickles or freeze dried pickles This gives the unique pickle punch. Pick high-quality pickles with no odd additives.
• Fine sea salt Enhances all the flavors. Fine salt sticks well to chips.
• Ground black pepper For mild heat and aroma. Fresh ground is best.
• Ripe avocado Makes the dip creamy and colorful. Look for one that yields gently to pressure.
• Plain Greek yogurt or dairy free alternative Adds tang and protein. Choose thick, unsweetened yogurt.
• Fresh lemon juice Brightens the dip and keeps the color green.
• Fresh dill Chopped for extra flavor in the dip. Always use perky, deep green sprigs.
• Fresh chives Lends a mild onion note and green flecks. Thinner stalks have more flavor.
• Salt and pepper for the dip They tie all the flavors together.

Step-by-Step Instructions

Cook the Pasta:

Boil gluten free pasta in salted water until just barely tender. Drain it well then spread in a single layer on a tray so the surface dries completely for best crisp results.

Preheat the Air Fryer:

Set your air fryer to four hundred degrees Fahrenheit while the pasta dries so it is hot and ready. A hot basket helps make chips crunchy instead of chewy.

Coat with Olive Oil:

Use your hands or a spatula to toss the dried pasta with olive oil until every piece shines. This is key for even crisping in the air fryer.

Air Fry the Pasta:

Spread pasta chips in just one layer in the basket. Air fry about ten to twelve minutes and be sure to shake halfway so all sides get crispy and golden without burning.

Mix the Seasoning:

While chips cook, stir the dill, parsley, garlic powder, onion powder, pickle powder, salt, and pepper in a bowl. Blending them here makes it easy to coat the hot chips later.

Blend the Dip:

Blend together avocado, yogurt, lemon juice, dill, chives, garlic powder, salt, and pepper in a small blender or food processor. Scrape down the sides as needed so it is creamy and thick. Taste and chill.

Season the Chips:

When the pasta is super crisp and still hot, move it to a large bowl and sprinkle all over with the dill-pickle seasoning. Toss gently so flavor covers every chip.

Serve with Dip:

Arrange chips on a platter and place the cool, creamy dip in the middle. Serve right away for maximum crunch but they will hold up for a bit at room temperature.

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The dried dill really shines in this mix. My family jokes that these chips disappear faster than any snack I make. Last birthday, I doubled the batch and the bowl was still empty in minutes, so now I always make extra.

Storage tips

Keep leftover pasta chips in an airtight container at room temperature for up to two days. Do not refrigerate since moisture softens them. If needed, re-crisp chips for a few minutes in the air fryer. The avocado-yogurt dip stays fresh and green for up to two days in the fridge. Press a piece of plastic wrap right on the surface to avoid browning.

Ingredient substitutions

You can swap any small gluten free pasta shape like penne or fusilli. For a dairy free version, use unsweetened coconut or almond milk yogurt instead of Greek yogurt. If you can not find dehydrated pickles, take freeze dried pickles and pulse to a powder. For more tanginess, a splash of pickle brine in the dip gives lovely zing.

Serving suggestions

Serve pasta chips as a party snack on a platter with other crunchy veggies. They make a playful crouton replacement to top salads or soups. The dip is also wonderful spread on toast or tucked into sandwiches for extra flavor.

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Why this snack is unique

Pasta chips are a fresh twist on traditional potato chips and use pantry staples. The dilly green seasoning makes them stand out at any gathering. There is a bit of ranch style nostalgia here, but with a bolder, more modern vibe from the pickle and avocado.

Recipe FAQs

→ Can I use regular pasta instead of gluten-free?

Yes, substitute with any small pasta if gluten is not a concern. Adjust cooking time to reach al dente texture.

→ What if I don't have an air fryer?

Bake pasta on a lined tray at 200°C (400°F), flipping once, until crisp and golden brown.

→ How do I make this dairy-free?

Swap Greek yogurt with coconut or another plant-based yogurt for a dairy-free dip alternative.

→ Can I prepare the chips in advance?

Yes, store cooled chips in an airtight container for up to two days to maintain their crunch.

→ Is there a way to make the dip extra tangy?

Add more lemon juice or a pinch of citric acid to the dip for a brighter, tangier flavor.