Pasta nachos are a full sheet pan of Tantos puffed pasta chips loaded up with melted cheese, hot sauce, and all your favorite nacho toppings, standing in for tortilla chips entirely. We're talking fioregato-shaped crunch (that's the flower-folded pasta shape only Tantos has) doing double duty as the base for your snack board. It's ridiculous. It's delicious. It's exactly the kind of highbrow-meets-lowbrow move we live for.
Why pasta nachos beat tortilla nachos
Tortilla chips get soggy fast. Tantos don't back down. We're made from 100% semolina, cooked, dried, puffed, and seasoned with real Italian ingredients, which means these chips hold their crunch under melted cheese, sauce, and everything else you throw on top.
Plus, the flavor is already built in. No plain chip here, no rescue mission required.
Best Tantos flavor for pasta nachos
Marinara is the move. Red sauce energy, already seasoned, ready to go full Italian-American mashup the second cheese hits the pan. Cacio e Pepe works too if you want a peppery, cheesy base flavor before the toppings even land.
Want proof pasta chips can hang with anything? Check out what pasta chips actually are before you build your board.
Topping ideas
- Melted mozzarella and provolone, obviously
- Warm marinara or vodka sauce for drizzling
- Crispy pepperoni cups
- Banana peppers and pickled red onion for a little kick
- Fresh basil and a hit of chili flakes to close it out
Have you ever put ricotta dollops on a nacho plate? We're not saying to. We're not NOT saying to. 🌶️
Ingredients
- 1 bag Tantos Marinara pasta chips
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded provolone
- 1/2 cup warm marinara sauce, plus more for serving
- 1/4 cup cooked crumbled Italian sausage or pepperoni
- 2 tablespoons sliced banana peppers
- Fresh basil, torn
- Pinch of red pepper flakes
How to make it
- Preheat oven to 400°F and line a sheet pan with parchment.
- Spread the Tantos Marinara chips across the pan in a single, slightly overlapping layer.
- Scatter mozzarella and provolone evenly over the chips.
- Add sausage or pepperoni and banana peppers on top of the cheese.
- Bake 5 to 7 minutes, until the cheese is fully melted and just starting to bubble.
- Pull from the oven, drizzle with warm marinara sauce, and finish with fresh basil and red pepper flakes.
- Serve immediately, straight off the pan. Sharing optional.
FAQ
Can I use a different Tantos flavor for pasta nachos?
Yes. Marinara is our go-to since the sauce flavor is already built in, but Cacio e Pepe and Classico (Sea Salt & Olive Oil) both hold up great under cheese and toppings.
Will Tantos chips get soggy under all those toppings?
They're built for it. Tantos are made from 100% semolina, cooked, dried, puffed, and seasoned with real Italian ingredients, so they hold their crunch far better than a standard tortilla chip.
Can I make pasta nachos ahead of time?
Prep your toppings ahead, but assemble and bake right before serving. Nachos are a right-now food, not a make-ahead one.
What can I serve with pasta nachos?
A cold drink and zero regrets. These are a shareable app or a main event snack, your call.
Where can I find more ways to use Tantos beyond snacking straight from the bag?
Check out how pasta chips stack up against other snack chips for more inspiration.
Ready to build your own pasta nacho masterpiece? Grab a bag of Tantos Marinara and find Tantos near you at our store locator.
Tantos, created by Chef Joe Sasto and made by Sasto Snacks, is 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.