Save to Pinterest Last Tuesday, I was standing in my kitchen staring at a half-empty box of penne when my roommate wandered in asking for snacks. I had Parmesan in the fridge, an air fryer that had been collecting dust, and zero interest in opening another bag of store-bought chips. So I boiled the pasta, tossed it with oil and cheese, and thirty minutes later we were both crunching on these addictive golden shells like we'd discovered edible treasure. Now they're the first thing people ask me to make.
My friend Marcus came over and I nervously served these alongside our usual hummus spread. He grabbed a handful and went quiet—the kind of quiet where you wonder if you've made a mistake. Then he asked if he could take the leftovers home. That's when I knew these weren't just a random experiment; they were something people actually wanted to eat again.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g matters because the shapes trap seasoning in their curves and get crispy on every surface—flat noodles won't give you that textural payoff.
- Olive oil: 2 tbsp keeps everything from sticking together in the basket and helps the seasoning cling beautifully.
- Grated Parmesan cheese: 60 g is your flavor anchor, so don't cheap out here—real Parmigiano-Reggiano makes a noticeable difference.
- Garlic powder: 1 tsp adds depth without adding moisture that would steam the pasta instead of crisping it.
- Italian seasoning: 1 tsp rounds out the flavor with subtle herbal notes.
- Smoked paprika: ¼ tsp gives a hint of warmth and a touch of color.
- Sea salt: ½ tsp tastes fresher and dissolves more easily than table salt.
- Freshly ground black pepper: ¼ tsp adds a small bite that makes everything taste more intentional.
- Marinara sauce (optional): For dipping if you want to soften them slightly or add a tangy contrast.
Instructions
- Boil the pasta to just al dente:
- Bring salted water to a rolling boil, add your pasta, and cook until it still has a tiny bit of resistance when you bite it—usually a minute or two before the package says. Overcooked pasta will turn to mush in the air fryer, so trust your teeth more than the timer.
- Cool and dry your pasta thoroughly:
- Drain it quickly, rinse under cold water to stop the cooking, then pat each piece dry with paper towels. Moisture is the enemy of crispiness, so don't skip this step even though it feels tedious.
- Coat with oil first, then seasoning:
- Toss the cooled pasta with olive oil until every piece gleams, then add all your seasonings at once and toss until the Parmesan clings evenly. The oil acts as glue for everything else.
- Air fry until golden and crunchy:
- Arrange the pasta in a single layer (work in batches if your air fryer is small), set the temperature to 200°C (400°F), and fry for 12–15 minutes while shaking the basket halfway through. You'll hear them start to rattle and click when they're nearly done—that's your signal they're getting crispy.
- Cool before eating:
- Let them rest on a plate for a minute so they firm up completely and cool slightly. Serve warm with marinara for dipping if you like.
Save to Pinterest The moment I realized these had become something I'd make regularly was when my sister texted asking for the recipe before she'd even finished eating the first batch. It wasn't fancy or complicated, but it had that quality where people stop talking mid-conversation to pay attention to what's in their mouth.
Customizing Your Chips
These are a blank canvas if you want them to be. Try swapping the Parmesan for Pecorino Romano if you like a sharper, saltier edge, or use a mix of both. For heat, add a pinch of chili flakes or cayenne pepper to the seasoning blend. I once added a little lemon zest right before serving and it was unexpectedly good—bright and cutting through the richness.
Why Your Air Fryer Is Perfect for This
The air fryer's hot circulating air crisps the pasta from all angles without deep frying, so you get that satisfying crunch with way less oil and mess. A regular oven will work too, but you'll need to spread the pasta on a baking sheet and bake at 190°C (375°F) for about 20 minutes, stirring often. The air fryer is faster and more reliable, though—it's one of the few kitchen gadgets that genuinely earned its counter space.
Storage and Serving Ideas
Store these in an airtight container at room temperature once they've cooled completely. They'll stay crisp for up to two days, though they're best enjoyed fresh and warm. Serve them with marinara for dipping, arrange them on a board with other snacks, or eat them straight from the container while you're cooking dinner like I do.
- If they soften overnight, pop them back in the air fryer at 180°C (350°F) for 2–3 minutes to revive them.
- Make a big batch if you're hosting—they disappear faster than you'd expect.
- These work perfectly as a salty snack with wine or as an unexpected appetizer that feels more special than it is.
Save to Pinterest These pasta chips prove that the best snacks are often the ones you invent out of necessity, not the ones you buy at the store. Keep the recipe close—you'll make it again.
Common Recipe Questions
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or farfalle are ideal as they crisp up evenly and hold the coating well.
- → How do I ensure the pasta chips turn out crispy?
Cook pasta al dente, rinse with cold water, thoroughly dry before tossing with oil and seasonings, and air-fry at 200°C (400°F) until golden.
- → Can I use other cheeses instead of Parmesan?
Yes, Pecorino Romano is a great alternative that adds a sharper, saltier flavor to the coating.
- → Is it possible to add heat to the seasoning?
Adding a pinch of chili flakes to the seasoning mix gives the chips a pleasant spicy kick.
- → How should I store leftover pasta chips?
Store in an airtight container at room temperature for up to 2 days to maintain crispness.
- → What dipping sauces complement these pasta chips?
Marinara sauce pairs wonderfully, offering a tangy contrast to the rich, cheesy chips.