Crunchy Parmesan Pasta Chips

# What You'll Need:

→ Pasta

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

→ Coating

02 - 2 tbsp olive oil

03 - ½ cup grated Parmesan cheese

04 - 1 tsp garlic powder

05 - 1 tsp Italian seasoning

06 - ¼ tsp smoked paprika

07 - ½ tsp sea salt

08 - ¼ tsp freshly ground black pepper

→ To Serve (optional)

09 - Marinara sauce for dipping

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Drain and rinse under cold water to halt cooking. Pat dry thoroughly with paper towels.

02 - Transfer the cooled pasta to a large bowl and toss with olive oil until evenly coated.

03 - Add Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, sea salt, and black pepper to the pasta. Toss well to ensure even coating.

04 - Set the air fryer to 400°F and preheat for 3 minutes.

05 - Arrange pasta in a single layer in the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until chips are golden and crisp. Work in batches if necessary.

06 - Remove chips and allow to cool slightly before serving. Optionally, serve with marinara sauce.

# Additional Tips::

01 -

They're ridiculously easy and take less time than ordering takeout.
That salty-umami punch from the Parmesan hits different when it's crispy and warm.
You'll feel like you're serving something special when it's really just elevated pasta.

02 -

Do not skip the drying step—I learned this the hard way when a batch came out chewy instead of crispy.
If your basket is crowded, the chips steam instead of fry, so even if it means doing two batches, give them space to breathe.
These taste best eaten within an hour of cooking, but they'll stay mostly crisp in an airtight container for up to two days.

03 -