dill green pickle ranch pasta (Print Version)

Crispy gluten-free pasta chips, coated in dill-pickle seasoning, served with creamy avocado-yogurt dip for a bold, zesty snack.

# Ingredients:

→ Pasta Chips

01 - 200 g gluten-free elbow or shell-shaped pasta
02 - 2 tablespoons olive oil

→ Dill-Pickle Seasoning

03 - 2 tablespoons dried dill
04 - 1 tablespoon dried parsley
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 2 teaspoons powdered dehydrated pickles or 1 tablespoon finely chopped freeze-dried pickles
08 - 1 teaspoon fine sea salt
09 - 0.5 teaspoon ground black pepper

→ Avocado-Yogurt Dip

10 - 1 ripe avocado, peeled and pitted
11 - 150 g plain Greek yogurt or dairy-free alternative
12 - 1 tablespoon fresh lemon juice
13 - 2 tablespoons fresh dill, chopped
14 - 1 tablespoon fresh chives, chopped
15 - 0.5 teaspoon garlic powder
16 - Salt and black pepper, to taste

# Steps to Follow:

01 - Bring a saucepan of salted water to a boil. Add gluten-free pasta and cook until just al dente according to package instructions. Drain thoroughly using a sieve or colander, then spread the pasta on a tray to dry for 10 minutes.
02 - Set the air fryer to 200°C and allow it to preheat.
03 - Toss the dried pasta with olive oil in a mixing bowl until all pieces are evenly coated.
04 - Arrange the oiled pasta in a single layer in the air fryer basket. Cook for 10 to 12 minutes, shaking the basket halfway through, until the chips are crisp and golden.
05 - While the pasta cooks, thoroughly combine dried dill, dried parsley, garlic powder, onion powder, dehydrated or freeze-dried pickles, salt, and black pepper in a small bowl.
06 - In a food processor or blender, blend avocado, yogurt, lemon juice, fresh dill, chives, garlic powder, and salt and pepper until smooth. Adjust seasoning to taste and chill until serving.
07 - Once the chips are golden and crisp, tip them into a large bowl. Sprinkle with the dill-pickle seasoning and toss to coat evenly.
08 - Present the seasoned pasta chips warm or at room temperature alongside the avocado-yogurt dip.

# Additional Notes:

01 - For additional tang, incorporate a pinch of citric acid into the seasoning.
02 - Use coconut yogurt for a dairy-free dip alternative.
03 - Any small gluten-free pasta shape can be substituted if coquillettes are unavailable.
04 - Once cooled, pasta chips can be stored in an airtight container for up to two days.

Back