Pasta Chips!


Prep time: 5 mins | Cook time: 25-30 mins | Servings: 4-6
Calories per serving: est. 350 calories for 1c. pasta chips with 2tbsp. ranch dip


  • 4c. Kaslo Sourdough Millet Fusilli
  • 1tbsp. Olive oil
  • 1/2tsp. Onion powder
  • 1/2tsp. Garlic powder
  • 1/4tsp. Parsley flakes
  • 2tsp. Paprika
  • 1/4tsp. Chili powder (optional)
  • Pinch Cayenne (optional)
  • Pinch Sea salt


  • 1/2c. Sour cream
  • 1/2c. Greek yogurt
  • 1/2c. fresh water
  • 1 packet of Ranch seasoning


(Vegan friendly!)
  • 1/2c. Plant-based Sour cream
  • 1/2c. Plant-based Greek yogurt
  • 1/2c. fresh water
  • 1 packet of French onion soup mix


  1. Cook pasta according to package instructions (about 7-8 minutes). Strain thoroughly and don’t rinse. In a small pinch bowl, combine all spices and blend well. Add pasta back into the pot, and stir in olive oil. Lightly dust seasoning mix over noodles, stirring often.
  2. Spread pasta onto a clean, un-greased baking sheet lined with parchment paper, taking care not to crowd the noodles (use two pans if needed).
  3. Bake at 375° for 25-30 minutes, stirring 2-3 times during bake time. Pasta chips are done when they have crisp edges, are just beginning to brown, and still have a tiny bit of squish left. You may also choose to bake 5-10 minutes longer for crunchier chips.
  4. Serve pasta chips and dip immediately, as they are best if enjoyed the same day, and slightly warm.

See full blog post by Jamie Krause here. 

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