Save I discovered these by accident one Tuesday evening when I had leftover pasta and an air fryer that was begging to be used for something other than frozen fries. What started as idle experimentation turned into the kind of snack I now make deliberately, the crispy shells catching the light like tiny golden treasures. My kitchen filled with the smell of toasted Parmesan and garlic, and within minutes, they were gone—mostly eaten before they even cooled.
My brother came over unannounced on a random Sunday, and I had these waiting on the counter still warm. He grabbed a handful without asking, made that face people make when something tastes exactly right, and we spent the next hour just talking while these disappeared. Sometimes the best meals aren't planned—they're just there when you need them.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): Use 250 g total; the shape matters because it catches the seasoning and crisps from every angle.
- Olive oil: 2 tbsp binds everything together and ensures even browning in the air fryer.
- Grated Parmesan cheese: 60 g is the star—freshly grated melts better than pre-shredded.
- Garlic powder: 1 tsp adds depth without overpowering the cheese.
- Italian seasoning: 1 tsp keeps things simple and balanced.
- Smoked paprika: ¼ tsp adds warmth and color that plain salt can't deliver.
- Sea salt and black pepper: ½ tsp salt and ¼ tsp pepper round out the flavor.
Instructions
- Cook the pasta to al dente:
- Bring salted water to a rolling boil, add pasta, and cook just until it has a slight firmness when you bite it—this matters because it will crisp further in the air fryer. Drain, rinse under cold water, and pat completely dry with paper towels.
- Coat with oil:
- Toss the cooled pasta with olive oil in a large bowl until every piece glistens. This is what turns them golden and prevents sticking.
- Add the seasoning blend:
- Sprinkle in the Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and pepper, then toss again until the pasta is evenly dressed. You should see flecks of cheese and spice clinging to every shell.
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it run for 3 minutes. This step prevents soggy chips.
- Air fry until golden:
- Spread the pasta in a single layer in the basket—don't crowd them or they'll steam instead of crisp. Shake halfway through cooking to ensure even crisping. At 12–15 minutes, they should be deep golden and shatter between your teeth.
- Cool and serve:
- Let them rest for a few minutes on the counter so they harden properly. Serve warm or at room temperature with marinara if you like something to dip into.
Save These chips became the thing I make when I want to impress someone without appearing to try too hard. There's something about serving homemade snacks that shifts the entire mood of a gathering—suddenly everyone's relaxed, reaching for another handful, and the evening unfolds naturally.
Why Short Pasta Shapes Work Best
Penne, rigatoni, and farfalle all have ridges and curves that trap seasoning and oil, crisping evenly from inside and out. Larger shapes like linguine or spaghetti tend to bend and clump, while smaller shapes like ditalini disappear into crumbs. I've tested this enough times to know that shape isn't just about looks—it determines whether you get a satisfying crunch or disappointing crumb.
Flavor Variations to Try
Once you've made these once, you'll start seeing endless possibilities. I've swapped Parmesan for sharp Pecorino Romano when I want a bolder flavor, added red chili flakes for heat, and experimented with everything from lemon zest to fresh herbs. The base technique stays the same, but the seasoning becomes your playground—there's no wrong answer here, only versions you haven't discovered yet.
Storage and Serving Suggestions
These taste best within a few hours of making them, when the crunch is at its peak. If you do store them, an airtight container at room temperature will keep them fresh for up to two days, though they'll gradually lose some crispness. Reheat briefly in the air fryer if you want to restore that snap.
- Pair them with marinara, ranch, or even a light aioli for dipping—or eat them straight from a bowl while watching something good.
- Make a larger batch for parties; they disappear faster than you'd expect and always get asked about.
- Use them as a garnish on soups or salads if you want to add unexpected crunch and flavor.
Save These pasta chips are proof that the best discoveries happen when you're just experimenting with what's on hand. Keep making them, keep tasting them, keep sharing them.