Save to Pinterest My air fryer sat on the counter for weeks before I figured out what to do with it beyond reheating leftovers. Then one afternoon, staring at half a box of penne and feeling snacky, I tossed some cooked pasta with olive oil and Parmesan on a whim. Twenty minutes later, I pulled out these impossibly crispy, golden shards that tasted like a fancy Italian snack I'd never known I needed. Now they're what I reach for when I want something between a chip and actual cooking.
I made these for my sister's book club last month, and someone asked for the recipe before they'd even finished eating. That's when I realized these aren't just a snack—they're the kind of thing that makes people feel like you tried harder than you actually did, which is exactly my style.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g is the sweet spot—it gives you enough pieces to fill your basket without overcrowding, and the ridges catch the seasoning beautifully.
- Olive oil: 2 tbsp is enough to coat everything without making them greasy, which is the whole trick.
- Garlic powder: 1/2 tsp brings warmth without overpowering; it tastes like someone who actually knows how to cook made these.
- Italian seasoning: 1/2 tsp keeps it simple and familiar.
- Paprika: 1/2 tsp adds a gentle color and barely-there sweetness.
- Salt: 1/2 tsp, though taste as you go—Parmesan is already salty.
- Black pepper: 1/4 tsp for a quiet finish.
- Grated Parmesan cheese: 40 g (about 1/3 cup) is crucial; the cheese gets crispy and almost nutty in the air fryer.
Instructions
- Boil the pasta until just al dente:
- Bring a large pot of salted water to a boil, then cook your pasta according to package instructions but stop just before it's completely tender. Drain it well and pat it dry with a clean towel—this step matters more than you'd think because any clinging water steams instead of crisps.
- Coat it with oil and seasonings:
- In a large bowl, toss the warm pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper until every piece is lightly glistening. It should look evenly coated but not slick.
- Add the cheese and toss again:
- Sprinkle the grated Parmesan over everything and toss gently so it sticks to the oil without clumping. The cheese won't fully melt at this point—that's the whole point.
- Arrange in your air fryer:
- Preheat to 200°C (400°F) if your model requires it, then spread the pasta in a single layer, leaving a little space between pieces. If it doesn't all fit, work in batches rather than piling it up.
- Air fry until golden and crispy:
- Cook for 12 to 15 minutes, shaking the basket halfway through so everything browns evenly. You'll know they're done when they smell nutty and look golden, and the edges have just started to darken.
- Cool and serve:
- Let them sit for a minute or two before eating—they crisp up even more as they cool. Serve with marinara, pesto, or whatever you like to dip.
Save to Pinterest There's a moment near the end of cooking when the smell switches from toasty to almost caramelized, and that's when I know they're about to be perfect. It's become one of those kitchen sounds and smells that makes everyone come running to ask what's happening.
Why This Trick Works
Air fryers circulate heat fast and dry, which is exactly what turns already-cooked pasta into something crispy rather than rubbery. The oil helps the seasonings stick and adds richness, while the Parmesan gets toasted and intensifies. It's basically the opposite of what happens in a regular oven where everything would just reheat and sit there.
Flavor Variations That Won't Feel Wrong
The base recipe is neutral enough to play with without losing that Italian snack vibe. I've tried chili flakes for heat, smoked paprika for depth, and even a pinch of everything bagel seasoning once (it was surprising in the best way). The only rule is don't overwhelm the pasta itself—it's supposed to taste like something you'd actually want to eat again, not an experiment.
Storage and Making Ahead
These are best eaten the same day while they're still crispy, but they'll keep in an airtight container for about two days if you need them to. To refresh them, pop them back in the air fryer at 180°C for a few minutes rather than eating them stale. I've found that making a double batch and storing half is a good move if you live with anyone who snacks, because they disappear fast.
- Store in an airtight container away from humidity to keep them crunchy.
- If they soften, a quick warm-up in the air fryer brings them back to life.
- They're perfect for meal prep snacking if you're the type who plans ahead.
Save to Pinterest These pasta chips turned out to be the kind of small discovery that feels obvious once it exists but wouldn't have without a quiet afternoon and an air fryer that needed a purpose. They're proof that the best kitchen ideas sometimes come from having extra pasta and time to figure out something different.
Answers to Recipe Questions
- → What type of pasta is best for making pasta chips?
Short pasta varieties like penne, rigatoni, or farfalle work best because their shape crisps evenly and holds seasonings well.
- → How do I ensure the pasta chips become crispy?
Dry the cooked pasta thoroughly before tossing with oil and seasonings, and avoid overcrowding the air fryer basket for even crisping.
- → Can I use an oven instead of an air fryer?
Yes, baking the pasta chips at a high temperature can achieve similar crispness, but air frying typically provides a quicker, more even result.
- → What seasonings complement the Parmesan cheese in this snack?
Garlic powder, Italian seasoning, paprika, salt, and black pepper create a balanced savory profile that enhances the cheese's flavor.
- → How should I store leftover pasta chips?
Store cooled pasta chips in an airtight container at room temperature to maintain crunch, but consume within two days for best quality.