Crispy Air-Fried Pasta Chips

I discovered pasta chips completely by accident on a lazy Sunday when I had leftover penne and absolutely nothing to snack on. My air fryer was sitting there, and I thought, why not? Twenty minutes later I pulled out these golden, impossibly crispy shards that tasted like nothing I'd expected—pure umami and crunch in every bite. My partner kept stealing them off the cooling rack, and I realized I'd stumbled onto something genuinely special.

The first time I made these for a dinner party, I set them out without fanfare on a little board with some marinara sauce. Within minutes they were gone, and three people asked for the recipe—not the polite kind of asking, but the genuinely hungry kind. That's when I knew this wasn't just a happy accident, it was something worth making again and again.

Ingredients

• 250 g short pasta (penne, rigatoni, or farfalle): The shape matters more than you'd think—tubes and spirals hold the seasoning better and crisp more evenly than long strands.
• 2 tbsp olive oil: This is what turns cooked pasta into something crispy, so don't skimp or substitute with cooking spray.
• 1/2 tsp garlic powder: Fresh garlic burns too easily in the air fryer, so the powder gives you that flavor without the char.
• 1/2 tsp Italian seasoning, 1/2 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper: This combination builds layers of flavor without being overwhelming.
• 40 g grated Parmesan cheese: The salty, nutty backbone that makes people wonder what your secret is.

Instructions

Cook the pasta until it's just barely done:

Boil your salted water and cook the pasta to al dente according to the package timing. Drain it well, then pat it dry with a clean kitchen towel—this step is non-negotiable because any lingering moisture will make your chips soft instead of shatteringly crisp.

Coat everything evenly with oil and seasonings:

Toss the warm pasta with olive oil first, then add the garlic powder, Italian seasoning, paprika, salt, and pepper. Use your hands if you need to, making sure every piece gets touched.

Add the Parmesan and toss again:

The cheese should cling to the oiled pasta and distribute throughout the batch.

Arrange and air fry:

Spread the pasta in a single layer in your air fryer basket without crowding—work in batches if needed. Set the temperature to 200°C (400°F) and air fry for 12–15 minutes, shaking the basket halfway through.

Watch for that golden moment:

You'll know they're ready when they're deeply golden and make a crispy sound when you shake them. Let them cool for a minute or two before serving, because they'll crisp up even more as they cool.

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There's something almost meditative about the sound of pasta crisping in the air fryer—that gentle rattling and hissing that means something good is happening. When you open the basket and see those golden shards, you realize you've just created something that tastes deliberately crafted, even though it took almost no effort.

Why This Works as a Snack

Pasta chips hit that magical sweet spot between salty, savory, and satisfying in a way that regular potato chips somehow miss. They're substantial enough to feel like you've actually eaten something, not just mindlessly consumed calories. The Parmesan adds a depth that makes them feel grown-up and intentional, like something you'd serve at a wine night or a casual gathering.

Storage and Variations

These are best eaten the same day you make them, when they're still crackling with crispness, but they'll keep for two days in an airtight container—though by day two you might want to pop them back in the air fryer for 2–3 minutes to revive them. The beauty of this recipe is how much you can play with the seasonings without losing the core magic.

Flavor Experiments

Once you've mastered the basic version, you can start experimenting—a pinch of chili flakes for heat, smoked paprika for depth, or even nutritional yeast if you want more savory punch. I've also tried them with fresh rosemary rubbed on before crisping, which turns them into something almost fancy enough for actual entertaining.

• Keep the oil and drying step consistent no matter what seasonings you try—they're the foundation of everything that works here.
• Toast any dried herbs for 30 seconds in a dry pan before adding them to intensify their flavor.
• Make a big batch when you have the time and energy, because these have a way of disappearing faster than you'd expect.

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These pasta chips have become my go-to snack when I want something that feels special without the fuss. There's real joy in knowing you can turn something as ordinary as leftover pasta into something genuinely crave-worthy.

Common Recipe Questions

→ What type of pasta works best for pasta chips?

Short pasta shapes like penne, rigatoni, or farfalle work best as they allow even cooking and crispiness when air-fried.

→ How can I ensure the pasta chips get crispy?

Make sure the cooked pasta is thoroughly dried before tossing with oil and seasonings to promote crispiness during air frying.

→ Can I use different seasonings for varied flavors?

Yes, experimenting with spices like chili flakes or smoked paprika can add exciting flavor variations.

→ Is Parmesan essential for these pasta chips?

Parmesan adds a savory depth and helps with browning, but you can omit or substitute it for dietary preferences.

→ What dipping sauces pair well with air-fried pasta chips?

Marinara sauce, pesto, or any favorite dips complement the crunchy texture and savory notes of the chips.