Save to Pinterest My kids discovered these completely by accident when I was meal prepping one afternoon and had leftover cooked pasta in the fridge. I tossed it with oil and Parmesan on a whim, thinking I'd reheat it for lunch, but then someone suggested throwing it in the air fryer instead. Fifteen minutes later, we had these impossibly crispy, golden chips that disappeared faster than I could plate them. Now they're my secret weapon for keeping the house quiet during dinner prep.
The first time I brought these to a dinner party, I almost didn't because they seemed too casual for the occasion. But my friend Sarah grabbed a handful before we even sat down, then asked if I could make them every time we got together. That's when I realized comfort food doesn't need to be complicated—sometimes the best dishes are the ones that make people smile between bites.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g (about 9 oz) Choose shapes that hold texture well; the tubes and ridges trap seasoning and crisp up beautifully.
- Olive oil: 2 tbsp This is what creates the crunch, so use something you'd actually taste—don't go for the cheapest bottle.
- Garlic powder: 1/2 tsp It distributes evenly and gives you that savory depth without wet garlic pieces.
- Italian seasoning: 1/2 tsp A generous blend keeps things interesting without overwhelming the pasta.
- Paprika: 1/2 tsp Adds warmth and color; smoked paprika works too if you want something deeper.
- Salt and black pepper: 1/2 tsp salt, 1/4 tsp pepper Taste as you go—this is where seasoning gets personal.
- Grated Parmesan cheese: 40 g (1/3 cup) Fresh grated makes a real difference; pre-shredded contains anticaking agents that can make things chalky.
Instructions
- Boil the pasta just right:
- Bring a large pot of salted water to a boil and cook the pasta until just al dente according to package instructions. Drain it well, then pat it completely dry with a clean towel—excess moisture is the enemy of crispiness.
- Build the flavor base:
- In a large bowl, toss the cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper until every piece is evenly coated. You want color and seasoning on every bite.
- Add the cheese:
- Sprinkle the grated Parmesan over everything and toss again, making sure it gets distributed evenly so you're not getting pockets of plain pasta.
- Prep your air fryer:
- Preheat to 200°C (400°F) if needed. Arrange the pasta in a single layer in the basket—don't overcrowd it, or it'll steam instead of fry. Work in batches if necessary.
- Fry until golden:
- Air fry for 12–15 minutes, shaking the basket halfway through so everything crisps evenly. Watch for that beautiful golden color; it's your signal they're ready.
- Cool and serve:
- Let them sit for a minute or two to crisp up further as they cool. Serve with marinara, pesto, or whatever dip calls to you.
Save to Pinterest I made these for my neighbor one evening when she mentioned being tired of cooking, and I remember her sitting on my counter swinging her legs like a kid, eating them straight from the cooling rack and laughing about how something so simple could feel like a treat. That moment told me these chips were more than just food—they were permission to make snacking fun again.
Why Drying Pasta Actually Matters
The pasta you just cooked is wet, and water is the opposite of crispy. When moisture lingers on the surface, it steams in the air fryer instead of crisping. I started getting obsessive about this—patting pasta, letting it sit uncovered for a minute, sometimes even spreading it on a sheet to air-dry for a few minutes before seasoning. It sounds fussy, but it's the single thing that separates good chips from chips that taste like crunchy pasta instead of actual chips.
Playing With Flavors
Once you nail the basic version, these chips become a playground. I've made them with chili flakes and a squeeze of lemon zest for something spicy and bright, and another time I mixed in everything bagel seasoning just to see what would happen. My experiment with truffle oil felt fancy until someone asked if I'd accidentally burned them, but the point is there's no wrong direction here. The base recipe is forgiving enough that you can taste as you season and adjust, which is kind of the whole appeal of cooking at home.
Storage and Keeping Them Crispy
These are best enjoyed right out of the air fryer when they're still warm and at their crunchiest, but I know real life doesn't always work that way. An airtight container keeps them good for a couple of days, and if they start to soften, a quick spin in the air fryer for 2–3 minutes at 180°C brings the crispiness right back.
- Store in an airtight container away from moisture to keep them crispy as long as possible.
- If you're making them ahead for a party, cool them completely first or condensation will make them soggy.
- Reheat briefly in the air fryer rather than the microwave—trust me on this one.
Save to Pinterest These pasta chips taught me that the best recipes are often the simplest ones, born from having ingredients on hand and the willingness to try something unexpected. Make them this week, and I promise they'll become a regular request.
Recipe Questions & Answers
- → What pasta works best for making crispy chips?
Short pasta shapes like penne, rigatoni, or farfalle work best as they hold their shape and crisp nicely.
- → How do I ensure the pasta becomes crispy and not soggy?
Drain and pat the cooked pasta dry thoroughly before tossing with oil and seasonings to reduce moisture and increase crispness.
- → Can I use different seasonings for variety?
Absolutely! Try chili flakes, smoked paprika, or other herbs to customize the flavor profile.
- → Is air frying necessary to achieve the crispiness?
Air frying is ideal for evenly crisping the pasta chips without excess oil, though baking at high heat may also work.
- → How should pasta chips be stored if not eaten immediately?
Store in an airtight container at room temperature for up to two days to maintain crispness.