Save I discovered pasta chips completely by accident one afternoon when I had leftover cooked pasta and a shiny new air fryer I was still figuring out. Instead of tossing it, I thought, why not see what happens if I treat it like a snack? Twenty minutes later, I was pulling out golden, impossibly crispy little bites that tasted nothing like the soft noodles I started with. My kitchen smelled incredible, and suddenly I had found the perfect thing to do with pasta that would otherwise get pushed to the back of the fridge.
My neighbor tasted these at a casual backyard gathering and literally asked what restaurant I bought them from. When I told her I made them in an air fryer at home, she looked skeptical until she grabbed another handful. Now she texts me whenever she's hosting something, not even asking if I'll make them, just assuming they're happening. That moment of someone's face lighting up over something this simple is exactly why I keep making them.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): Use 250 g total; these shapes hold seasonings in their crevices and stay crispy all the way through, unlike long thin pasta that can turn fragile.
- Olive oil: 2 tablespoons total, which is just enough to coat everything without making them greasy or soggy once they hit the air fryer.
- Garlic powder: 1/2 teaspoon builds that savory depth that makes people ask what the secret ingredient is.
- Italian seasoning: 1/2 teaspoon adds warmth and familiarity without overpowering the pasta itself.
- Paprika: 1/2 teaspoon brings a gentle sweetness and gorgeous color that makes them look restaurant-quality.
- Salt and black pepper: 1/2 teaspoon and 1/4 teaspoon respectively, adjusted to your taste since pasta and cheese already carry salt.
- Grated Parmesan cheese: 40 grams gets you that tangy, umami finish that ties everything together.
Instructions
- Boil and drain the pasta:
- Cook your pasta in generously salted water until it's just al dente—this is not the time to go soft and mushy. Drain it well, then pat it dry with a clean kitchen towel because any lingering water will steam instead of crisp in the air fryer.
- Coat with flavor:
- Toss the warm pasta with olive oil and all your seasonings in a large bowl, making sure every piece gets touched. The warmth helps the oil and spices cling to the pasta better.
- Add the cheese:
- Sprinkle in your Parmesan and toss once more until it's evenly distributed throughout. Let it sit for a minute so the cheese can start to adhere.
- Prep the air fryer:
- If your air fryer needs preheating, do it now to 200°C (400°F). Arrange the pasta in a single layer in the basket—don't crowd it, or you'll steam instead of fry.
- Crisp until golden:
- Air fry for 12 to 15 minutes, stopping halfway through to shake the basket so everything crisps evenly. You'll know they're done when they're golden and make a gentle crackling sound.
- Cool and serve:
- Let them rest for just a few minutes so they firm up completely, then serve them while they're still warm with marinara, pesto, or whatever dip calls to you.
Save There's something almost magic about watching pasta transform into something entirely different. One minute you're looking at cooked noodles, and the next you're holding something that shatters between your teeth like a chip. It's the kind of kitchen moment that reminds you why cooking is worth doing.
Why the Air Fryer Makes All the Difference
A regular oven will work, but it demands closer attention and tends to dry out your Parmesan before the pasta gets crispy. The air fryer's circulating heat does the heavy lifting for you, crisping the pasta while keeping the cheese from burning. It's also faster, which means you spend less time hovering over the kitchen and more time enjoying what comes out.
Playing With Seasonings and Twists
Once you've made these once, you'll start seeing them as a blank canvas. Red pepper flakes add a hot finish that sneaks up on you, smoked paprika gives them a campfire quality, and everything-bagel seasoning turns them into something entirely new. I've even played with lemon zest mixed into the oil, and it brought this bright, unexpected note that people either loved or found shocking.
Storage and Making Them Last
These are genuinely best fresh—there's no pretending otherwise. But if you've somehow made too many, an airtight container will keep them reasonably crispy for up to two days in the pantry. They'll soften slightly, but a quick 3-minute blast in the air fryer at 180°C brings them right back to life, which I've done more than once when someone unexpected shows up and I need a snack.
- Cool them completely before storing, or condensation will make them soggy.
- If they do go soft, don't throw them out—the air fryer refresh trick works surprisingly well.
- Make extra on purpose if you're having people over, because they disappear before you can catch your breath.
Save These pasta chips have become my go-to thing to make when I want to feel clever without breaking a sweat. They're proof that sometimes the best discoveries come from working with what you have and being willing to try something that seems a little strange.
Recipe Guide
- → What type of pasta works best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and become crispier when air-fried.
- → How do I ensure the pasta chips get crispy?
Pat the cooked pasta dry to remove moisture before tossing with oil and seasonings, then air-fry at 200°C for 12–15 minutes, shaking halfway.
- → Can I use other cheeses besides Parmesan?
While Parmesan adds a distinct flavor and crispiness, you can try other hard cheeses that grate finely for variation.
- → What seasoning variations can enhance the flavor?
Try adding chili flakes, smoked paprika, or fresh herbs to customize the spice and aroma to your preference.
- → How should I store leftover pasta chips?
Keep them in an airtight container at room temperature and consume within two days to maintain crunchiness.