Save One lazy Sunday afternoon, I had leftover pasta and an air fryer I'd been meaning to actually use for something fun. The idea hit me while staring into my pantry: what if I could turn plain cooked pasta into something crunchy and utterly addictive? Twenty minutes later, golden Parmesan-crusted shells were crackling in the basket, and my kitchen smelled like a cross between a pizzeria and someone's dream snack. That's when these pasta chips became a thing I couldn't stop making.
I made these for a game night with friends who'd all been dieting way too hard, and watching their faces light up when they realized they could eat handfuls of something this satisfying was worth every bit of prep. One friend said it was like discovering a loophole in nutrition, and we all laughed while reaching for more. That night, the chips were gone before the second round of the game even started.
Ingredients
- Pasta (250g short shapes like penne, rigatoni, or farfalle): Al dente is non-negotiable here, since these will crisps further in the air fryer and you don't want them shattering into nothing or staying chewy.
- Olive oil (2 tbsp): This is what makes them crispy, so don't skimp, but don't drench them either or they'll come out greasy instead of crunchy.
- Parmesan cheese (60g, grated): The soul of this recipe, really—it gets toasty and almost nutty when air-fried, so use the real stuff you can taste.
- Garlic powder (1 tsp): Brings savory depth without the fresh garlic turning bitter during cooking.
- Italian seasoning (1 tsp): A shortcut that works because it's doing the heavy lifting of herbs without needing to mince anything fresh.
- Smoked paprika (¼ tsp): Just enough to whisper a smoky warmth without overpowering the cheese.
- Sea salt and black pepper (½ tsp and ¼ tsp): Season to taste at the end, honestly—some pasta shapes hold seasoning better than others.
Instructions
- Cook the pasta until just al dente:
- Boil salted water, add pasta, and cook exactly to package instructions—maybe even a minute under if you're feeling bold, since it'll cook a little more in the air fryer. Drain, rinse under cold water, and pat everything dry with paper towels.
- Coat with oil and seasonings:
- Toss the cooled pasta with olive oil first to break up any clumping, then add all your seasonings and toss again until every piece is wearing a light, even coat. This is the moment where you'll smell how good this is going to be.
- Air fry until golden and crackling:
- Preheat to 200°C (400°F), spread the pasta in a single layer, and air fry for 12–15 minutes, shaking the basket halfway through. They're done when golden and crispy, not brown—there's a narrow window where they go from perfect to overdone, so don't walk away.
- Cool and serve:
- Let them sit for a minute or two so they crisp up even more as they cool, then serve immediately with marinara or eat them plain. They're honest best right out of the air fryer, but I've kept them in an airtight container for a couple of days.
Save These pasta chips somehow became the thing that people specifically ask me to make now, which is wild for something this simple. There's something about eating something crunchy and delicious that's also technically made from regular ingredients that makes it feel a little bit like winning.
Variations and Flavor Twists
Once you've made these plain, it's hard to stop experimenting. I've done a Pecorino Romano version that's sharper and more aggressive, and it's honestly brilliant if you want something that tastes a little less sweet. Red pepper flakes add just enough heat to keep things interesting without making them spicy in a way that feels try-hard.
Storage and Reheating
These genuinely are best fresh, but life happens and sometimes you'll have leftover chips sitting around. They'll keep in an airtight container at room temperature for a couple of days without getting weird, though they do lose some crispness over time. A quick 2–3 minutes back in the air fryer at 180°C wakes them right back up.
Dipping and Serving Ideas
Marinara is the obvious choice and works every time, but I've dipped them in everything from garlic aioli to a simple yogurt-herb situation. The savory, cheesy flavor is flexible enough to go with almost any sauce, so this is really where you can play around and see what your kitchen feels like making on any given day.
- Marinara sauce, garlic aioli, or even pesto if you're feeling adventurous.
- A dollop of ricotta mixed with lemon zest hits different if you want something creamy instead of saucy.
- Honestly, they're great plain too if you just want something crunchy to eat straight from the basket.
Save These pasta chips are proof that the best snacks come from happy accidents in the kitchen. Make them once and you'll probably be making them again.
Recipe FAQs
- → What type of pasta works best for making the chips?
Short pasta shapes like penne, rigatoni, or farfalle hold their shape well and crisp nicely when air-fried.
- → How do I ensure the pasta chips are crispy?
Cook the pasta al dente, rinse with cold water to stop cooking, pat dry thoroughly, and air-fry evenly for 12–15 minutes, shaking halfway.
- → Can I use a different cheese instead of Parmesan?
Yes, Pecorino Romano can be used for a sharper flavor that complements the spices beautifully.
- → Is there a way to add some heat to the flavor profile?
A pinch of chili flakes added to the seasoning mix will add a spicy kick without overpowering the other flavors.
- → How should I store leftover pasta chips?
Store in an airtight container at room temperature for up to 2 days to maintain their crunch.