Pin it One afternoon while cleaning out my pantry, I found a half-box of penne and suddenly wondered what would happen if I treated pasta like a snack instead of a side dish. Ten minutes later, golden, crunchy pieces emerged from my air fryer, and I couldn't stop eating them straight from the basket. My partner walked in asking what smelled like a fancy Italian restaurant, and I realized I'd accidentally discovered something dangerously addictive.
I brought a batch to a dinner party once, tucked into a small bowl and labeled simply 'try these.' Everyone assumed I'd bought them from some artisan snack shop, and when I mentioned they were made from pasta and an air fryer, people immediately asked for the recipe. There's something about serving homemade food in unexpected forms that makes people see you differently.
Ingredients
- Short pasta (penne, rigatoni, or farfalle), 250 g: Choose shapes with ridges or curves to catch the coating; they'll hold the flavors better and crisp up beautifully.
- Olive oil, 2 tbsp: The oil helps the seasonings stick and creates that crucial golden exterior, so don't skip or reduce this.
- Grated Parmesan cheese, 60 g: Use freshly grated if you can—pre-shredded varieties contain anti-caking agents that can affect browning.
- Garlic powder, 1 tsp: This gives an even distribution of garlic flavor without the moisture of fresh garlic, which would steam rather than crisp.
- Italian seasoning, 1 tsp: A blend of dried herbs that adds depth; feel free to adjust based on what you have on hand.
- Smoked paprika, ¼ tsp: Just a whisper of this adds a subtle warmth and a hint of color without overpowering.
- Sea salt and black pepper, ½ tsp and ¼ tsp: Taste as you go—seasoning is personal, and you might want slightly more depending on your palate.
Instructions
- Cook the pasta just right:
- Boil a pot of salted water and cook the pasta to al dente—it should still have a tiny bit of resistance when you bite it. Drain and rinse under cold water until it's cooled completely, then pat it dry with paper towels; any moisture will steam it in the air fryer instead of crisping it.
- Build the coating:
- Toss the cool pasta with olive oil first so the seasonings have something to cling to, then add the Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper. Toss until every piece is evenly coated and you can see the cheese and spices clinging to the pasta.
- Prepare the air fryer:
- Preheat to 200°C (400°F) for 3 minutes so the heat is ready when you add the pasta and the exterior starts crisping immediately.
- Air fry until golden:
- Spread the pasta in a single layer in the basket—don't crowd it or they'll steam rather than crisp. Shake the basket halfway through the 12–15 minute cook time to ensure even browning, watching for that deep golden color.
- Cool and serve:
- Remove them to a plate and let them cool for a minute or two; they'll crisp up even more as they cool. Serve warm or at room temperature, with marinara sauce for dipping if you'd like.
Pin it The first time these came out perfectly, I called my daughter over to taste them, and her eyes lit up in a way that made me realize comfort food doesn't always have to be what we grew up eating. It can be something we create together in the moment.
Flavor Variations to Try
Once you've mastered the basic recipe, the variations are endless and honestly where the fun begins. Swap the Parmesan for sharp Pecorino Romano if you want an assertive, salty bite, or try a mix of both for complexity. A pinch of chili flakes adds a gentle heat, while a tiny amount of cayenne gives depth without making them spicy. I've experimented with everything from dried oregano to a light dusting of lemon zest (add that after cooking), and each version teaches you something about how different flavors work with the crispy pasta base.
Storage and Make-Ahead Strategy
These are genuinely best eaten fresh and warm, when the contrast between the crispy exterior and tender pasta is most pronounced. If you need to make them ahead, cook them completely, let them cool on a rack, and store them in an airtight container at room temperature for up to two days—you can refresh them in a 180°C (350°F) oven for 3–4 minutes if they've lost their crunch. I usually make them right before serving when possible, since they come together so quickly.
Serving Ideas and Pairings
Beyond marinara for dipping, these work beautifully alongside a simple green salad, scattered over creamy soup, or even crumbled into a tomato-based pasta dish for added texture. They're delicious on their own as a snack with a glass of wine, and they've become my go-to thing to bring to casual gatherings because they feel both homemade and impressive. One last thought: make sure your air fryer basket is clean and dry before you start, and if you're cooking a large batch, give each round its own full preheat for consistent results.
- Try them alongside a simple arugula salad dressed with lemon vinaigrette for contrast.
- Crumble them over soups or stews for an unexpected textural element.
- Serve with a small bowl of burrata or ricotta mixed with herbs for dipping.
Pin it This recipe reminds me that some of the best discoveries come from happy accidents and willingness to play with what's already in your kitchen. Make these once, and you'll be reaching for them again and again.
Recipe FAQs
- → What type of pasta works best for these chips?
Short pasta like penne, rigatoni, or farfalle holds up well and crisps nicely in the air fryer.
- → How do I ensure the pasta crisps properly?
Cook pasta just al dente, cool and dry it thoroughly before coating and air-frying for even crispness.
- → Can I substitute Parmesan with other cheeses?
Yes, Pecorino Romano provides a sharper flavor and works well as an alternative coating cheese.
- → Is it necessary to use an air fryer?
Air frying yields the crispiest texture, but oven baking at high heat can be used as an alternative method.
- → How should I store leftover chips?
Keep in an airtight container at room temperature and consume within two days to maintain crispness.
- → Can I add extra spice to the seasoning?
Yes, a pinch of chili flakes can be mixed into the coating blend for a spicy kick.