Save The air fryer was sitting on the counter, still relatively new to my kitchen, when I stumbled across someone frying pasta in oil on a video. That seemed excessive, but the crunch looked incredible. I tossed cooked shells with olive oil and Parmesan instead, then let the air fryer work its magic. The first batch came out so golden and addictive that I stood over the basket eating them straight from the tray.
My sister came over for movie night and eyed the bowl skeptically when I said pasta chips. She took one cautious bite, reached for another, then asked if I had made enough to actually last through the film. Now she requests them every time.
Ingredients
- 250 g short pasta: Shells and rigatoni catch the seasoning in their ridges better than smooth tubes
- 2 tbsp olive oil: This helps the cheese cling and promotes even browning in the air fryer
- 60 g grated Parmesan: The salty umami backbone that makes these impossible to stop eating
- 1 tsp garlic powder: Even distribution of flavor without any burnt bits of fresh garlic
- 1 tsp Italian seasoning: Dried oregano and basil add classic herby notes
- 1⁄4 tsp smoked paprika: A subtle smoky depth that makes people wonder what the secret ingredient is
- 1⁄2 tsp sea salt: Enhances all the flavors without overwhelming
- 1⁄4 tsp freshly ground black pepper: Just enough gentle heat to keep things interesting
- Marinara sauce for serving: The cool contrast against the warm crunch is non negotiable
Instructions
- Boil the pasta:
- Cook the shells until al dente, then drain and rinse under cold water until cool to the touch. Pat them completely dry with towels because any moisture will steam instead of crisp.
- Coat with oil:
- Toss the cooled pasta in olive oil until every piece gleams slightly.
- Add the seasoning:
- Sprinkle in the Parmesan, garlic powder, Italian seasoning, paprika, salt and pepper. Toss until the pasta looks evenly dusted and coated.
- Heat the air fryer:
- Preheat to 200°C for three full minutes so the exterior crisps immediately on contact.
- Crisp the pasta:
- Arrange in a single layer and air fry for 12 to 15 minutes. Shake the basket halfway through for even browning.
- Serve immediately:
- Let them cool for just a couple of minutes so they crunch not burn, then serve with warm marinara on the side.
Save These have become my go to contribution to potlucks because they travel well and people always ask for the recipe. Something about pasta transformed into finger food feels playful and special.
Make Them Yours
Pecorino Romano brings a sharper, saltier kick if you want more intensity. A pinch of red pepper flakes in the coating mixes heat with the crunch.
Storage Strategy
The contrast between hot crispy chips and cool marinara is part of the magic, so aim to eat them fresh. They keep for two days in a sealed container but lose some of their shattering crunch.
Serving Ideas
These work as a bar snack, party appetizer, or midday craving fix. The flavor profile plays nicely with a crisp white wine or light beer.
- Set up a dipping station with marinara and garlic aioli
- Swap in cheddar or gouda for a completely different vibe
- Double the batch because they disappear faster than expected
Save Simple, surprising, and entirely too easy to keep eating. These pasta chips turn a basic box of noodles into something people genuinely remember.
Recipe Questions
- → What pasta works best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and crisp nicely in the air fryer.
- → Can I use a different cheese?
Pecorino Romano makes a sharper alternative or you can experiment with other hard cheeses for varied flavors.
- → How do I ensure the pasta gets crispy?
Cooking the pasta al dente, drying it completely, and evenly coating with oil before air frying helps achieve maximum crunch.
- → Is an air fryer necessary?
While air frying yields the best texture, you can use a hot oven and bake the pasta chips on a sheet until golden and crisp.
- → How long can I store these pasta chips?
Keep them in an airtight container at room temperature for up to 2 days to maintain their crispness.