Crispy Parmesan Garlic Lasagna Chips with Marinara Ricotta Dip
Crispy Parmesan garlic lasagna chips are baked until golden and served with a simple marinara ricotta dip for a fun Italian-inspired snack or appetizer.
Ingredients
Lasagna Chips
- 8 lasagna noodles
- 2 tbsp olive oil
- ⅓ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- ¼ tsp black pepper
- Pinch of crushed red pepper flakes optional
- 1 tbsp chopped fresh parsley optional
Marinara Ricotta Dip
- ½ cup marinara sauce
- ¼ cup ricotta cheese
- 1 tbsp grated Parmesan cheese
- ¼ tsp garlic powder
- 1 tsp chopped fresh basil or parsley optional
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Cook the lasagna noodles in salted boiling water until al dente. Drain, separate the noodles, and lay them flat on a clean towel or paper towels.
- Pat the noodles very dry. Cut each noodle into rough chip-size pieces.
- Add the noodle pieces to a large bowl. Drizzle with olive oil and toss gently to coat.
- In a small bowl, mix the Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes, if using.
- Sprinkle the seasoning mixture over the noodles and toss until the pieces are evenly coated.
- Arrange the noodle pieces in a single layer on the prepared baking sheet. Use two baking sheets if needed so the chips are not overlapping.
- Bake for 20–25 minutes, flipping halfway through, until the lasagna chips are golden and crisp around the edges.
- Let the chips cool for 5 minutes before serving. They will continue to crisp as they cool.
- While the chips cool, stir together the marinara sauce, ricotta cheese, Parmesan cheese, garlic powder, and basil or parsley. Serve with the warm lasagna chips.
Notes
- Patting the noodles dry is the most important step for crispy chips.
- Do not overcrowd the baking sheet, or the noodles may steam instead of crisp.
- Watch the chips closely during the last few minutes since Parmesan can brown quickly.
- For extra crisp chips, let them cool on a wire rack after baking.
- These are best served the same day, but leftovers can be reheated in the oven or toaster oven to help crisp them back up.
Nutrition
Calories: 233 kcal | Carbohydrates: 31 g | Protein: 8 g | Fat: 8 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 11 mg | Sodium: 235 mg | Potassium: 184 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 252 IU | Vitamin C: 2 mg | Calcium: 96 mg | Iron: 1 mg
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.
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