Barilla Wavy Lasagna Pasta Chips

with Seven-Layer Dip

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Tip: Make these Barilla Wavy Lasagne Pasta Chips in an oven, air fryer, or on the grill!

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Ingredients 6 Servings


  • 1 box Barilla® Wavy Lasagne
  • 1 ½ cups rotisserie chicken, shredded
  • 1 ½ tablespoons prepared taco seasoning
  • ½ cup sour cream
  • ½ cup refried beans
  • ¾ cup guacamole
  • ½ cup salsa
  • ¾ cup shredded four-cheese blend
  • ½ cup black olives, sliced
  • 1 cup shredded iceberg lettuce
  • ½ cup fresh green onion, sliced thin
  • salt, to taste
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  • Bring a large pot of water to a boil; season with salt.
  • Cook pasta for 4 minutes; remove from the water and lay in single layers on a cookie sheet to cool.
  • Preheat the oven to 375°F.
  • Slice the cooled pasta into triangles and place on a cookie sheet lined with parchment paper and sprayed with cooking spray; spray the top of the pasta as well.
  • Season with salt.
  • Bake at 375°F for about 10 minutes, or until crisp and slightly puffy.
  • Combine the chicken, taco seasoning, and sour cream in a medium sized bowl; set aside.
  • Layer the ingredients into 6 martini glasses, starting with the beans, then chicken mixture, guacamole, salsa, cheese, olives, lettuce, and onions.
  • Serve with pasta chips.
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