How are pasta chips made? At Tantos, it starts with 100% semolina that gets cooked and dried like any respectable pasta, then puffed and seasoned with real Italian ingredients until it turns into the chip you can't stop reaching for. No boiling water, no colander, no ladle required. It's pasta, just built different.
How are pasta chips made? The short answer, for the skimmers
We know you're busy. Here's how pasta chips are made at Tantos, in four steps:
- Start with 100% semolina
- Extrude it
- Dry it
- Puff it, then season it with real Italian ingredients
That's it. That's the chip.
Meet fioregato, the pasta shape made for chips
Most chips don't get their own pasta shape. Tantos did. We call it fioregato, a mashup of fiore (flower) and piegato (folded). It was dreamed up by Chef Joe Sasto, Top Chef finalist and the guy who created Tantos in the first place. He's a real pasta person. This is what happens when a real pasta person gets bored of the shapes already in the drawer.
How pasta chips are made: real Italian ingredients, real flavor
Puffing the pasta is only half of how pasta chips are made. The other half is what we season it with. Every Tantos flavor is built from ingredients you'd actually find in an Italian kitchen, not a lab.
| Flavor | What's in it |
|---|---|
| Marinara | Tomato, onion, Italian-inspired herbs |
| Pesto | Garlic, basil, Parmesan |
| Cacio e Pepe | Romano cheese, Parmesan, black pepper |
| Classico (Sea Salt & Olive Oil) | Olive oil, sea salt, spices |
Want the full ingredient breakdown for each bag? Read our pasta chips explainer for the full rundown.
Highbrow meets lowbrow, one chip at a time
Now you know how pasta chips are made, Tantos style. The process might sound almost fancy. The eating experience is not precious at all. Snap open a bag on a plane, in a hotel room, or standing at your kitchen counter at 11pm. That's the whole point. Pasta, but portable. Pasta, but for right now.
FAQ
Are pasta chips fried?
We keep it simple and stick to what we can back up: Tantos are made from 100% semolina, cooked, dried, puffed, and seasoned with real Italian ingredients. For specifics, check the label on your bag.
Are pasta chips healthier than regular chips?
Depends what you're comparing and we're not about to make claims we can't back up. Here's what we can say: Tantos are made from 100% semolina, cooked, dried, puffed, and seasoned with real Italian ingredients. Check the label for the specifics.
What flavors do Tantos come in?
Marinara, Pesto, Cacio e Pepe, and Classico. All four are 4oz bags built for snacking, dipping, and topping.
Who created Tantos, and who makes it?
Tantos, created by Chef Joe Sasto, a Top Chef finalist, and co-founded with Sean Knecht. The chips themselves are made by Sasto Snacks. The name comes from tanto si, Italian for so much yes.
Where can I buy Tantos?
Tantos are on shelves at Kroger, H-E-B, The Fresh Market, Fresh Thyme, World Market, and a growing crew of specialty and independent stores. You can also shop online any time.
Ready to taste the process for yourself? Shop the Variety Pack and try all four flavors, or pop your zip code into our store locator to find Tantos near you.
We're Tantos: the first and only puffed pasta chip, seasoned in your favorite Italian flavors. Tanto si means so much yes, and that's exactly who we are. So much yes, always.