Pin this I discovered these by accident one weeknight when I was testing my new air fryer and had leftover pasta sitting in the fridge. Instead of reheating it the usual way, I thought: why not make it crispy? Ten minutes later, I was standing in my kitchen with golden, crunchy pasta shells coated in Parmesan, and I couldn't stop eating them straight from the basket. My partner walked in, grabbed a handful, and asked if I was planning to share—they've been requesting these ever since.
The first time I made these for guests, I served them in a little bowl next to marinara as people arrived. Within minutes, someone asked if I was selling them, and another guest cleaned the entire batch while telling me about their air fryer at home. It became this funny moment where the snack overshadowed the main course I'd spent hours on—but honestly, I didn't mind one bit.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g—the shape matters because the little crevices catch the cheese and seasonings, creating pockets of flavor with every bite.
- Olive oil: 2 tbsp—use a good quality one; it helps the seasonings stick and adds richness that cheap oil can't match.
- Grated Parmesan cheese: 60 g—freshly grated is worth the extra minute because pre-shredded cheese has anti-caking agents that prevent even coating.
- Garlic powder: 1 tsp—it distributes better than fresh garlic when you're tossing everything together.
- Italian seasoning: 1 tsp—this is your base of herbs; adjust to taste if you prefer more oregano or basil.
- Smoked paprika: ¼ tsp—just enough to add depth without making it taste like barbecue chips.
- Sea salt and black pepper: ½ tsp and ¼ tsp—season as you taste; you might want more depending on your salt preferences.
- Marinara sauce (optional): for dipping—it cuts through the richness and adds brightness.
Instructions
- Cook the pasta just right:
- Boil salted water, add your pasta, and cook until al dente according to package directions—this is the moment you can't rush. Undercooked pasta will stay chewy inside even after air frying; overcooked pasta will turn to mush.
- Cool and dry thoroughly:
- Drain, rinse under cold water, and pat each piece with paper towels until no moisture remains. Wet pasta won't crisp up properly, so this step is your secret weapon.
- Coat generously:
- Toss with olive oil first, then add all your seasonings and cheese. Make sure every piece gets a light dusting—work in two batches if your bowl isn't big enough.
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it warm for 3 minutes. A properly preheated basket makes the difference between golden and pale.
- Air fry until crispy:
- Spread pasta in a single layer, air fry for 12–15 minutes, and shake the basket halfway through. You'll know they're done when they're golden brown and make a satisfying crunch sound.
- Cool before serving:
- Let them sit for a minute or two so they crisp up completely as they cool. They'll be even crunchier once they've rested.
Pin this There was this moment at a dinner party when a guest who claims to never eat snacks between meals reached for a third handful and said, "I don't even like eating chips, but these are dangerous." That's when I realized these aren't just leftover pasta—they're something entirely new that somehow tastes indulgent but feels light.
The Magic of the Air Fryer
The air fryer is honestly what transforms ordinary pasta into something worth talking about. The circulating heat crisps every surface without any oil beyond what you've already tossed the pasta in, and the results are consistently golden. If you don't have an air fryer, you can bake these on a lined sheet at 200°C for 15–18 minutes, stirring halfway through—the texture won't be quite as crispy on all sides, but it'll still be delicious.
Playing With Flavors
The beauty of this recipe is how adaptable it is to what you have on hand. I've made versions with Pecorino Romano for a sharper bite, added chili flakes for heat, and even mixed in fresh herbs like basil right before serving. One time I tossed in everything bagel seasoning just to see what would happen, and it became an instant favorite. The seasoning mix is a starting point, not a rulebook.
Storage and Serving
These chips are best enjoyed fresh from the air fryer when they're at their crunchiest, but they keep in an airtight container at room temperature for up to two days. If they start to soften, a quick 2–3 minute blast in a 160°C air fryer brings back the crunch. I usually serve them with marinara for dipping, but they're equally good on their own, or scattered over a salad for unexpected texture.
- Keep them in an airtight container to maintain crispness, and they'll stay good for up to two days.
- If you make a big batch for a party, keep them warm in a low oven rather than leaving them out on the counter.
- They pair beautifully with marinara, but also work with ranch, garlic mayo, or even a drizzle of hot honey.
Pin this What started as an air fryer experiment has become one of those recipes I keep in my back pocket for when I need something quick, impressive, and honestly, a little bit irresistible. Give these a try, and I promise they'll become a regular in your kitchen too.
Recipe Questions
- → What pasta types work best for these chips?
Short pasta like penne, rigatoni, or farfalle hold up well and crisp nicely when air fried.
- → How can I ensure the chips come out crispy?
Drain and dry the pasta thoroughly before coating; air fry at high heat, shaking halfway, until golden.
- → Can I use other cheeses besides Parmesan?
Yes, Pecorino Romano or similar hard cheeses can add a sharper flavor to the coating.
- → Is it possible to add some spice to the coating?
Adding a pinch of chili flakes to the seasoning mix gives a pleasant spicy kick.
- → How should leftover chips be stored?
Keep them in an airtight container at room temperature and consume within two days to maintain crispiness.