Pin it The first time I made pasta chips, I was honestly skeptical—who turns boiled pasta into a crispy snack? But then I took that first bite, all golden and crunching with parmesan, and I completely understood the hype. Now they are my go-to when I want something salty and satisfying without the fuss of traditional chips.
I brought these to a friends game night last month, and people kept asking where I bought them. Watching everyone reach for bowl after bowl was pretty gratifying, especially since they are so incredibly simple to make.
Ingredients
- 250 g short pasta: Penne, rigatoni, or farfalle work best because their shapes hold seasonings beautifully and get evenly crisp
- 2 tbsp olive oil: This helps the spices stick and promotes even browning for that perfect crunch
- 1/2 tsp garlic powder: Provides savory depth without the risk of raw garlic burning in the air fryer
- 1/2 tsp Italian seasoning: A classic herb blend that makes these taste like seasoned fries
- 1/2 tsp paprika: Adds a subtle smokiness and gorgeous golden color
- 1/2 tsp salt: Essential for bringing out all the flavors
- 1/4 tsp black pepper: Just enough gentle heat to keep things interesting
- 40 g grated Parmesan cheese: Creates a salty, nutty coating that makes these truly irresistible
Instructions
- Boil the pasta:
- Cook pasta until just al dente, then drain and pat it thoroughly dry with a clean towel to remove excess moisture
- Season the pasta:
- Toss the cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper until evenly coated
- Add the cheese:
- Sprinkle in the grated Parmesan and toss again until every piece is dusted with cheesy goodness
- Preheat and arrange:
- Heat your air fryer to 200°C 400°F if needed, then spread the pasta in a single layer, working in batches if necessary
- Air fry to perfection:
- Cook for 12 to 15 minutes, shaking the basket halfway through, until deeply golden and satisfyingly crisp
- Cool and serve:
- Let them cool slightly to maximize crunch, then serve with marinara, pesto, or your favorite dip
Pin it My youngest nephew actually asked if I could make these instead of regular potato chips for his birthday, which I took as the highest compliment possible. Something about that combination of pasta texture and chip flavor just hits differently.
Best Pasta Shapes to Use
Short pasta with ridges or tubes works best because the seasonings cling to every surface. Farfalle gets extra crispy in the centers, while rigatoni holds cheese inside its tubes for little flavor bursts.
Dipping Sauces That Pair Perfectly
Marinara is classic, but do not sleep on pesto, spicy arrabbiata, or even a garlic herb yogurt dip. The crispy texture holds up beautifully to thicker sauces.
Make Ahead and Storage Tips
These are definitely best fresh from the air fryer, but you can store them in an airtight container for up to two days. They will lose a bit of crunch, but a quick reheat in the air fryer for 2 to 3 minutes brings them back to life.
- Season immediately after air frying while hot for best adherence
- Let them cool completely before storing to prevent sogginess
- Reheat at 180°C 350°F for a few minutes to refresh the crunch
Pin it Hope these become your new favorite snack for movie nights or whenever you need something crunchy and satisfying.
Recipe FAQs
- → What type of pasta works best for making pasta chips?
Short pasta shapes like penne, rigatoni, or farfalle hold well and become nicely crispy when air-fried.
- → How do I ensure the pasta chips turn out crispy?
Make sure the cooked pasta is thoroughly dried before tossing with oil and seasonings, then air-fry without overcrowding for even crisping.
- → Can I use other seasonings besides those listed?
Absolutely! Feel free to experiment with chili flakes, smoked paprika, or your favorite spice blends to customize the flavor.
- → Is it possible to prepare these without an air fryer?
Yes, you can bake pasta chips on a baking sheet in a hot oven, turning halfway, to achieve a similar texture.
- → How should I store leftover pasta chips?
Keep them in an airtight container at room temperature and consume within two days to maintain crispness.