Save to Pinterest My partner came home with an air fryer last spring, and I'll admit I was skeptical—another kitchen gadget destined for the cabinet. But then one afternoon, I had leftover penne and a handful of Parmesan, and I got curious about what would happen if I crisped it all up. Ten minutes later, I was standing at the counter eating these impossibly crunchy, golden little bites straight from the basket, and suddenly the air fryer made complete sense. These pasta chips became our unexpected favorite snack, the kind you can't stop eating once you've started.
I brought a batch to my sister's dinner party last summer, and people genuinely thought I'd bought fancy crackers from some specialty shop. Watching everyone reach for a second handful while chatting by the kitchen island was one of those small kitchen moments that reminds you why sharing food matters. The bowl emptied faster than any appetizer I'd brought before.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g or about 9 oz—use whatever shape you have because they all crisp beautifully, though smaller tubes and spirals get extra crunchy.
- Olive oil: 2 tablespoons—this is your binding agent, so don't skip it or use something with a higher smoke point.
- Garlic powder: 1/2 teaspoon—fresh garlic burns too easily in the air fryer, so powder is your friend here.
- Italian seasoning: 1/2 teaspoon—a shortcut that brings warmth without complexity.
- Paprika: 1/2 teaspoon—adds color and a subtle sweetness that balances the salt.
- Salt: 1/2 teaspoon—taste as you go because the Parmesan will add more saltiness.
- Black pepper: 1/4 teaspoon—freshly ground makes a noticeable difference.
- Grated Parmesan cheese: 40 g or about 1/3 cup—use the good stuff if you can, the kind that actually tastes like cheese.
Instructions
- Cook your pasta to just al dente:
- Bring salted water to a rolling boil, then cook the pasta a minute or two under package time—it will finish cooking in the air fryer. Drain it thoroughly and pat it completely dry with a clean towel, because any lingering moisture will steam instead of crisp.
- Make your flavor base:
- Toss the warm pasta with olive oil and all your seasonings in a large bowl, stirring until every piece glistens and smells incredible. The warmth helps the oil and seasonings cling to the pasta.
- Add the Parmesan and coat evenly:
- Sprinkle the grated cheese over everything and toss again until distributed. You want every bite to have a bit of that salty, umami richness.
- Set up your air fryer:
- Preheat to 200°C (400°F) if your model recommends it. Arrange the pasta in a single layer in the basket—don't overcrowd, or you'll get some chewy bits mixed with the crispy ones. Work in batches if needed.
- Fry until golden and crunchy:
- Air fry for 12–15 minutes, shaking the basket about halfway through so everything crisps evenly. You're listening for that delicate crunch when you bite one—that's your cue it's done.
- Cool and serve:
- Let them cool for a few minutes on the counter before diving in. The residual heat keeps cooking them slightly, and cooling helps them harden into that perfect crispy texture.
Save to Pinterest There's something almost meditative about the moment you open that air fryer and the smell hits you—garlic, Parmesan, warm olive oil, all toasted together. These pasta chips are more than just a snack; they're evidence that sometimes the best kitchen discoveries happen by accident, when you're not even trying.
Why Your Air Fryer Was Worth It
I used to think air fryers were a gimmick, but this recipe changed my mind. The dry heat crisps pasta in a way that's almost impossible to achieve in a regular oven without careful watching and multiple rounds of shaking. It's fast, it's reliable, and it turns something ordinary into something you'll crave.
Playing Around with Flavors
Once you master the basic version, pasta chips become your canvas. I've made them with smoked paprika for a subtle depth, scattered some red pepper flakes for heat, or swapped the Italian seasoning for everything bagel seasoning when I was feeling playful. The beauty is that the cooking technique stays the same—only the seasonings change.
Storage and Serving Ideas
These are best the day you make them, when they're at peak crispness, but they'll keep in an airtight container for a couple of days if you're disciplined enough not to eat them all immediately. Serve them with marinara for dipping, toss them into salads for unexpected crunch, or just eat them by the handful while you're cooking dinner. They're also brilliant for using up pasta you made too much of—nothing goes to waste.
- Store in an airtight container away from moisture.
- Refresh them in the air fryer for 2–3 minutes if they've lost their crunch.
- Make a double batch because they disappear faster than you'd expect.
Save to Pinterest There's something magical about transforming leftover pasta into something your guests will ask you to make again. These pasta chips remind me that some of the best recipes come from curiosity, not planning.
Recipe Q&A
- → What pasta works best for making crispy chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and crisp nicely when air-fried.
- → How do I ensure the pasta chips get crispy?
Dry the cooked pasta thoroughly before tossing with oil and seasonings to help achieve maximum crispness.
- → Can I use different seasonings for variety?
Yes, try chili flakes, smoked paprika, or other spices to customize the flavor profile of the chips.
- → Is an air fryer necessary for this method?
While an air fryer ensures even crisping, baking in the oven at a high temperature can be a suitable alternative.
- → How should these pasta chips be stored?
Store in an airtight container at room temperature for up to 2 days to maintain crunchiness.