Save Last summer, I was standing in my kitchen on a lazy Sunday afternoon when my partner mentioned they'd been craving something crunchy to snack on. I had leftover pasta from dinner the night before, and instead of tossing it, I thought: what if I made it crispy? Twenty minutes later, golden pasta chips were coming out of the air fryer, and we couldn't stop eating them straight from the basket. It sounds almost too simple, but there's something magical about transforming humble cooked pasta into something that rivals any store-bought chip.
I've made these for dinner parties, dropped them into bowls for movie nights, and even packed them in containers for road trips. The first time my mom tried them, she sat down and ate an entire batch without speaking, which I took as high praise. Now whenever I have leftover pasta, I think about how much better these chips are than reheating the original dish.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): About 250 g (9 oz) cooked until al dente—any small, chunky shape works because the pieces get wonderfully crispy and catch the seasoning in all their little crevices.
- Olive oil: 2 tablespoons to coat everything evenly and help it crisp up in the air fryer.
- Garlic powder: 1/2 teaspoon for that savory depth without the hassle of fresh garlic.
- Italian seasoning: 1/2 teaspoon, the backbone of the flavor profile that makes these taste like they came from a warm Italian kitchen.
- Paprika: 1/2 teaspoon to add color and a gentle warmth.
- Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper to brighten everything up.
- Grated Parmesan cheese: 40 g (about 1/3 cup) for that umami hit that makes you reach for another handful.
Instructions
- Cook the pasta:
- Boil salted water, cook the pasta to al dente according to the package, then drain it thoroughly. Pat it completely dry with a clean kitchen towel—this step is non-negotiable if you want maximum crispiness.
- Season and coat:
- Toss the warm pasta in a large bowl with olive oil and all the dry seasonings (garlic powder, Italian seasoning, paprika, salt, pepper) until every piece is evenly covered. The warm pasta helps the oil cling better.
- Add the cheese:
- Sprinkle the grated Parmesan over and toss again, making sure it distributes evenly so you get cheese in every bite.
- Load the air fryer:
- Arrange the seasoned pasta in a single layer in your air fryer basket at 200°C (400°F), working in batches if needed so nothing overlaps. The more room they have, the crispier they'll get.
- Fry until golden:
- Air fry for 12 to 15 minutes, shaking the basket halfway through to ensure even cooking. You'll know they're done when they're golden, crispy, and smell absolutely irresistible.
- Cool and serve:
- Let them rest for a few minutes to crisp up further, then serve warm with marinara, pesto, or whatever dip calls to you.
Save There's something wonderfully communal about these chips. I remember setting out a bowl of them during a small gathering, expecting them to be polite appetizers while we chatted. Instead, people gathered around them like they were the main event, and the conversation naturally moved to the kitchen. That's when food stops being fuel and becomes a moment to share.
Flavor Variations Worth Trying
Once you've mastered the basic version, the seasoning possibilities open up wonderfully. Try swapping the Italian seasoning for smoked paprika and a pinch of chili flakes if you want heat, or go Mediterranean with dried oregano and a sprinkle of dried basil. Some nights I'll toss in a little nutritional yeast alongside the Parmesan for extra umami depth, and other times I'll add garlic powder and a hint of lemon zest to brighten things up.
Storage and Make-Ahead Tips
These are best enjoyed within a few hours of making them while they still have that satisfying snap, but they'll keep in an airtight container for up to two days. If they start to soften, a quick pop in the air fryer for 2 to 3 minutes at 180°C (350°F) brings back the crispness beautifully. I've found that if you're meal prepping, it's worth cooking the pasta ahead, drying it thoroughly, and storing it in the fridge before the final air-fry step—this way you can have fresh chips ready whenever hunger strikes.
Pairing and Serving Ideas
Beyond marinara and pesto, I've paired these with everything from hummus to roasted garlic aioli. They work as a side dish for soups, a crunchy topping for salads, or simply eaten by the handful as a snack that doesn't leave your fingers greasy. Think of them as a blank canvas that takes on whatever flavors surround them.
- Serve them warm and fresh from the air fryer for maximum crispness and satisfaction.
- Batch them if your air fryer basket is small to ensure even cooking and maximum crunchiness.
- Don't skip drying the pasta thoroughly—it's the secret to transformation.
Save These pasta chips have become my answer to that 3 p.m. snack craving or the unexpected visitor who needs something to munch on. Once you realize how simple and transformative this method is, you'll find yourself looking at leftover pasta with new possibility.
Recipe Questions
- → What type of pasta works best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold well and crisp evenly when air-fried.
- → How do I ensure the chips turn out crispy?
Dry the cooked pasta thoroughly and toss with olive oil before air-frying to achieve maximum crunch.
- → Can I customize the seasonings for different flavors?
Yes, try adding chili flakes, smoked paprika, or other favorite spices to vary the flavor profile.
- → What dipping sauces pair well with these chips?
Marinara, pesto, or creamy dips complement the savory and crispy texture perfectly.
- → How long can I store the pasta chips?
Store in an airtight container for up to 2 days, but they taste best when fresh.