Crispy Pasta Chips Airfry (Print-Friendly)

Golden pasta bites air-fried with olive oil, Parmesan, and savory seasonings for a crunchy snack.

# What You'll Need:

→ Pasta

01 - 9 oz short pasta (penne, rigatoni, or farfalle)

→ Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp Italian seasoning
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Cheese

08 - 1/3 cup grated Parmesan cheese

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
02 - In a large bowl, combine the cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss until the pasta is evenly coated.
03 - Add grated Parmesan cheese to the seasoned pasta and toss again to distribute the cheese evenly.
04 - Preheat the air fryer to 400°F (200°C). Lay the pasta in a single layer in the air fryer basket, working in batches if necessary.
05 - Air fry the pasta chips for 12 to 15 minutes, shaking the basket halfway through, until golden and crispy.
06 - Allow the pasta chips to cool slightly before serving. Enjoy with preferred dips such as marinara or pesto.

# Expert Advice:

01 -
  • They taste indulgent and crunchy but use ingredients you probably have right now.
  • Your air fryer does almost all the work while you do something else.
  • Kids who normally ignore vegetables suddenly want seconds of something that feels like a snack.
02 -
  • Moisture is everything—I learned this the expensive way when a batch came out chewy instead of crispy, and it was because I skipped the towel-drying step.
  • Shaking the basket halfway through isn't optional; it's the difference between uneven and perfectly golden throughout.
03 -
  • Don't skip the patting-dry step no matter how much of a hurry you're in; it genuinely changes everything.
  • Fresh Parmesan makes all the difference—grate it yourself if you can, because the anticaking agents in pre-shredded cheese can make the final texture chalky.
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