Pin It I stumbled onto pasta chips by accident one afternoon when I had leftover penne and was too lazy to reheat it the normal way. My air fryer sat there on the counter, and I thought, why not toss it with some oil and cheese and see what happens? Ten minutes later, I pulled out these golden, impossibly crispy little things that tasted nothing like reheated pasta—they were something entirely new, something I wanted to eat by the handful. Now I make them on purpose, and they've become my go-to when I need something salty and crunchy that doesn't involve opening a bag of chips.
The first time I served these to guests was at a casual dinner party, and I almost didn't mention what they were made from because I was worried they'd seem too simple. But someone grabbed a handful and asked for the recipe before they'd even finished chewing, and suddenly everyone was crowding the snack bowl, debating whether they tasted better with marinara or pesto. That's when I realized simplicity isn't a weakness—sometimes it's exactly what makes something work.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): Any short shape works, but I prefer ones with ridges or texture because they hold the seasonings better and get crispier edges.
- Olive oil: This is what transforms cooked pasta into something crunchy, so don't skimp or use a substitute—good olive oil matters here.
- Garlic powder: A teaspoon might seem small, but it's the backbone of the flavor, so measure it properly and don't be tempted to add fresh garlic (the moisture will work against you).
- Italian seasoning: This blend of dried herbs gives the chips that familiar, comforting flavor without any fuss.
- Paprika: Beyond color, it adds a subtle warmth that balances the saltiness of the cheese.
- Salt and black pepper: Taste as you go—the Parmesan is already salty, so you might need less than you think.
- Grated Parmesan cheese: Freshly grated is noticeably better than the pre-grated stuff because it melts and coats more evenly.
Instructions
- Boil and drain the pasta:
- Cook the pasta to just al dente—slightly firm, not soft—because it will crisp up further in the air fryer. Drain it well and pat it completely dry with a clean towel; any leftover water is the enemy of crispiness.
- Season and coat:
- Toss the warm pasta with olive oil and all the dry seasonings, then add the Parmesan and toss again until every piece looks evenly coated and glistening. This is the moment where the pasta starts to smell like something special.
- Arrange and air fry:
- Spread the pasta in a single layer in your air fryer basket—overcrowding will steam them instead of crisping them. If you need to work in batches, do it; this matters more than you'd think.
- Shake and watch:
- Halfway through cooking, shake the basket to tumble the chips and ensure even browning. At 12-15 minutes, they should be golden and clicking together when you shake them—that's your signal they're done.
- Cool and serve:
- Let them sit for a minute or two to firm up completely, then serve warm with marinara, pesto, or whatever dip calls to you.
Pin It There's something almost meditative about watching pasta transform in the air fryer—it goes from something you'd normally throw in a pot of boiling water to something that tastes like a snack you'd pay money for at a fancy market. That shift from ordinary to special never gets old.
Making Them Your Own
Once you nail the basic version, the real fun starts. I've experimented with everything from smoked paprika to red pepper flakes, and each variation feels a little bit like inventing something new. The beauty of this recipe is that it's forgiving enough to handle creativity without falling apart—your seasonings are your decision, and there's no wrong way to make them taste like you.
Storage and Keeping Them Fresh
These are best eaten fresh, still warm from the air fryer, when the crunch is at its loudest. That said, they keep in an airtight container for a couple of days, though they'll gradually soften—honestly, they rarely last that long in my house. If you're making them ahead for a party, reheat them in the air fryer for just a few minutes to restore the crispness.
Perfect Pairings and Dipping Ideas
The beauty of these chips is their flexibility—they work as well with a tangy marinara as they do with a creamy pesto or even a simple garlic aioli. I've served them with roasted red pepper dip, with hummus, even on their own as a crunchy side to soup. Think of them as a blank canvas that's already delicious on its own but ready to play with whatever you're in the mood for.
- Warm marinara sauce brings out their Italian side and feels nostalgic without trying too hard.
- A fresh basil pesto emphasizes the Parmesan and makes them taste elegant enough for company.
- Try pairing them with a garlicky mayo or ranch for something creamier and more casual.
Pin It These pasta chips have a way of turning a random snack into something people remember. Make them once, and you'll make them again.
Recipe Q&A
- → What type of pasta works best for making these chips?
Short pasta shapes like penne, rigatoni, or farfalle work best as they crisp evenly and hold their shape well when air-fried.
- → How can I ensure the pasta chips become crispy?
Dry the cooked pasta thoroughly before tossing with oil and seasonings, then spread in a single layer in the air fryer to promote even crisping.
- → Can I use other seasonings to vary the flavor?
Yes, try chili flakes, smoked paprika, or different herb blends to add unique twists to the flavor profile.
- → What is the recommended air frying temperature and time?
Preheat the air fryer to 200°C (400°F) and cook the pasta chips for 12–15 minutes, shaking the basket halfway through for even cooking.
- → How should these chips be stored if not eaten immediately?
Store in an airtight container at room temperature for up to 2 days to maintain their crunchiness.