Pin it I discovered pasta chips by accident one evening when I had leftover penne and couldn't decide between a snack and dinner. Half-joking, I tossed it with oil and Parmesan, threw it in the air fryer, and walked away. Twenty minutes later, the smell hit me—nutty, toasted, irresistible. My kitchen suddenly felt like an Italian trattoria, and what emerged were these golden, shattering pieces that tasted nothing like pasta anymore. They were their own thing entirely, and I've been making them ever since.
I made these for my sister's book club last spring, and she called me three days later asking for the recipe. Turned out everyone had been asking her where they came from because nobody believed they were homemade. There's something about the combination of crispy and savory that makes people assume you've done something more complicated than you actually have, which is the kind of small kitchen magic I never get tired of.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): About 250 g—choose a shape with texture and ridges that catch the seasoning; smooth pasta tends to slip right off.
- Olive oil: 2 tbsp is all you need; good quality makes a real difference in flavor here.
- Garlic powder: 1/2 tsp brings warmth without burning like fresh garlic would in the air fryer.
- Italian seasoning: 1/2 tsp acts as your flavor backbone; it's worth having this on hand.
- Paprika: 1/2 tsp adds color and a hint of smokiness that makes them feel special.
- Salt and black pepper: 1/2 tsp and 1/4 tsp respectively—taste as you go because the Parmesan will add saltiness too.
- Grated Parmesan cheese: About 40 g (1/3 cup) is the magic amount; too much makes them greasy, too little and they fade.
Instructions
- Cook and drain the pasta:
- Boil the pasta until just al dente—it should still have a slight resistance to your tooth. Once drained, pat the pasta completely dry with a clean kitchen towel because any lingering moisture will steam instead of crisp in the air fryer.
- Season everything:
- In a large bowl, toss the pasta with olive oil first so it coats evenly, then scatter in the garlic powder, Italian seasoning, paprika, salt, and pepper. Toss well until every piece looks seasoned.
- Add the cheese:
- Sprinkle the Parmesan over everything and toss again gently—the oil helps it stick, and the warmth of the pasta helps it melt slightly into the crevices.
- Air fry to golden:
- Spread the pasta in a single layer in your air fryer basket (don't crowd it, or you'll steam instead of crisp). Air fry at 200°C (400°F) for 12–15 minutes, shaking the basket halfway through for even browning.
- Cool and serve:
- Let them sit for a minute or two so they firm up completely, then serve warm with marinara, pesto, or whatever dip calls to you.
Pin it Last winter, I brought a batch to a neighborhood gathering thinking they'd be a throwaway snack, and a neighbor asked if I'd started a food business. That moment reminded me that sometimes the simplest ideas are the ones people remember most. There's comfort in that—in knowing you don't need fancy ingredients or hours in the kitchen to make something that feels thoughtful.
Why Air Frying Works Here
Air fryers are perfect for this because they circulate hot air fast enough to dry out the pasta while keeping the inside tender. A regular oven would brown the outside before crisping the inside, and deep-frying is overkill when you only use 2 tablespoons of oil. The air fryer also means you can make them without heating up your whole kitchen, which matters more than people usually admit.
Variations Worth Trying
Once you've made these once, you'll start seeing them everywhere. Try adding a pinch of chili flakes for heat, swap paprika for smoked paprika if you want deeper flavor, or experiment with different herbs. My friend added everything bagel seasoning once, and honestly, it shouldn't have worked but somehow it did. The base is forgiving enough that you can play with it without breaking anything.
Storage and Keeping
These are best eaten the same day you make them while they're still crispy and warm. If you do have leftovers, an airtight container will keep them for about 2 days, though they'll soften slightly as they sit—they're still delicious, just less shattery. You can refresh them in a low oven for a few minutes if you want to restore some crispness before serving.
- Store in an airtight container away from moisture to keep them as crispy as possible for as long as possible.
- Don't refrigerate them because the humidity in the fridge is the enemy of crispiness.
- Make smaller batches if you're cooking for just yourself, since they really are best fresh.
Pin it These chips have become my answer to the question "what can I bring?" and my go-to afternoon snack that feels indulgent but isn't. They prove that sometimes the best discoveries in the kitchen happen when you're not trying.
Recipe FAQs
- → What type of pasta works best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold their shape well and crisp nicely when air-fried.
- → How do I ensure the chips turn out crispy?
Drain and dry the cooked pasta thoroughly before tossing with oil and seasonings to prevent sogginess and promote crispiness.
- → Can I use different seasonings to vary the flavor?
Absolutely. Try chili flakes or smoked paprika for a spicier or smokier twist on the classic seasoning blend.
- → What is the best way to store leftover crispy pasta chips?
Store cooled chips in an airtight container to maintain crunchiness, but consume within two days for optimal texture.
- → Are these chips suitable for gluten-free or dairy-free diets?
Use gluten-free pasta and omit Parmesan or substitute with a dairy-free alternative to accommodate these dietary needs.