Pasta Chips Crispy Golden (Printer-Friendly)

Golden, crunchy bites made by air-frying pasta with olive oil, Parmesan, and spices.

# What You Need:

→ Pasta

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

→ Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp Italian seasoning
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Cheese

08 - 1/3 cup grated Parmesan cheese

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente following package instructions. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
02 - In a large mixing bowl, toss cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper to ensure even coating.
03 - Incorporate the grated Parmesan cheese into the pasta and toss again to distribute evenly.
04 - Preheat the air fryer to 400°F (200°C) if required.
05 - Arrange pasta in a single layer in the air fryer basket, working in batches if necessary. Air fry for 12 to 15 minutes, shaking the basket halfway through until the pasta chips turn golden and crisp.
06 - Allow pasta chips to cool slightly before serving. Pair with dips such as marinara or pesto for best enjoyment.

# Expert Suggestions:

01 -
  • They're crunchy in a way that feels like you're eating something forbidden, but it's just pasta and cheese.
  • Takes less time than ordering delivery, and somehow tastes more intentional.
  • Works for unexpected guests, late-night cravings, or when you need something to do with half a box of penne.
02 -
  • The drying step matters more than you think—any excess water on the pasta will steam instead of crisp, and you'll end up with chewy pieces instead of shards.
  • Don't skip shaking the basket halfway through; otherwise the bottom pieces stay pale while the top ones burn.
  • Freshly grated Parmesan clings to the pasta better than pre-shredded, which has anti-caking powder that works against you here.
03 -
  • Use a mix of short pasta shapes because different pieces crisp at slightly different rates, giving you varied textures in one handful.
  • Don't walk away during the last few minutes—the difference between golden and burnt is about two minutes, and you want to catch them at their peak.
Return