Pin My brother texted me a photo from his air fryer one Tuesday evening: golden pasta shells glistening like edible treasure. I had to ask what witchcraft he'd performed. Turns out it wasn't complicated at all—just pasta, cheese, and the kind of simple seasoning that makes you wonder why nobody's been doing this forever. The texture was the revelation: simultaneously crispy and substantial, nothing like stale breadcrumbs, with that satisfying crunch that makes people reach for another handful before they realize the bowl is empty.
I made these for a casual Friday night when friends were coming over, nervous they'd seem too simple or feel unfinished. They arrived to the smell of garlic and toasted cheese, grabbed a handful while still warm, and suddenly everyone was crowded in the kitchen asking if I'd made them myself. Someone's kid asked for the recipe to tell their school friend about, which felt like the highest compliment a snack could receive.
Ingredients
- Pasta (250g short shapes like penne, rigatoni, or farfalle): Stick with sturdy shapes that won't shatter—tube or bow shapes hold the seasoning better and create pockets of crispiness.
- Olive oil (2 tbsp): This binds everything together and creates that golden exterior, so don't skip it or use spray.
- Parmesan cheese (60g grated): Use freshly grated if possible; pre-grated versions have anti-caking agents that don't crisp the same way.
- Garlic powder (1 tsp): The backbone of flavor—this isn't a place to go light or substitute with fresh garlic.
- Italian seasoning (1 tsp): This blend carries the dish, bringing oregano and basil without needing to measure individual herbs.
- Smoked paprika (¼ tsp): Adds color and a subtle warmth that makes people ask what the secret ingredient is.
- Sea salt and black pepper (½ tsp salt, ¼ tsp pepper): Season generously; the pasta absorbs these flavors during cooking and frying.
Instructions
- Cook the pasta to al dente:
- Boil salted water, add pasta, and pull it out a minute or two before the package says it's done—you want it with just a whisper of firmness inside. Drain and rinse with cold water while it steams slightly, then pat it completely dry with paper towels because any moisture will prevent crisping.
- Coat with oil:
- Toss the cooled pasta with olive oil until every piece glistens. This is where the magic starts: the oil will help the seasoning stick and create that golden exterior later.
- Season generously:
- Add all the dry ingredients—Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and pepper—and toss until the pasta looks evenly coated and smells absolutely inviting. Taste a piece if you like and adjust seasoning now rather than after.
- Heat the air fryer:
- Set it to 200°C (400°F) and let it preheat for a full three minutes so the basket is evenly hot when your pasta hits it.
- Fry in batches:
- Spread the pasta in a single layer—don't crowd the basket or the pieces will steam instead of crisp. If all your pasta doesn't fit, that's fine; you'll make a second batch while the first cools. Fry for 12–15 minutes, shaking the basket halfway through so everything browns evenly.
- Cool and serve:
- Let them rest for a minute so they finish crisping as they cool. Serve immediately with marinara for dipping or eat them straight from the basket like the snack gods intended.
Pin There's a moment when they come out of the air fryer—steam rising off them, the kitchen filled with that nutty, garlicky aroma—where this stops being a snack and becomes comfort. My partner once said they taste like the memory of Italian delis, which stuck with me.
Playing with Flavor
Once you make these once, you'll start imagining variations. Pecorino Romano instead of Parmesan brings a sharper bite that feels more sophisticated. A pinch of chili flakes scattered into the coating mix creates a gentle heat that builds as you eat more. Some nights I add a tiny pinch of cayenne for something nobody can quite name. The formula is flexible enough that you can make these feel new without starting from scratch.
Storage and Next Time
These keep in an airtight container at room temperature for up to two days, though they never last that long in my house. If they somehow do sit around and lose their crispness, you can revive them in the air fryer for two minutes at 180°C. They'll never be quite as good as fresh, but they're salvageable, which counts for something.
Why This Works
Air frying is perfect for this because the circulating heat crisps the pasta evenly without needing oil-heavy shallow frying or oven space. The pasta itself becomes the vehicle for cheese and seasoning rather than just a carrier—it's why these feel more substantial than you'd expect. The flavor builds as you eat, the salt and garlic powder intensifying with each handful, which is why people keep reaching back for more.
- Short pasta shapes work because they have edges and surfaces where the coating clings and crisps.
- The 12–15 minute window matters because pasta finishes crisping as it cools, so slightly underdone in the fryer is actually perfect.
- Make these when you want something that tastes intentional but requires almost no skill beyond not burning them.
Pin These pasta chips are proof that the best snacks don't need to be complicated, just thought through. Make them once and you'll understand why my brother sent me that photo with such pride.
Recipe Q&A
- → What types of pasta work best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and crisp evenly when air-fried.
- → How do I prevent the pasta from becoming soggy?
After boiling, rinse pasta under cold water and pat dry thoroughly before tossing with oil and coating ingredients.
- → Can other cheeses be used instead of Parmesan?
Yes, Pecorino Romano offers a sharper flavor and works well as a tasty alternative.
- → What spices enhance the flavor of the pasta chips?
Garlic powder, Italian seasoning, smoked paprika, sea salt, and black pepper create a balanced, savory profile.
- → Are these chips best enjoyed fresh or can they be stored?
For optimal crispiness, enjoy fresh. They can be stored in an airtight container at room temperature for up to 2 days.