Pin This The first time I saw pasta chips on a menu, I thought it was a joke—some kind of millennial novelty food that would disappear in six months. Then my cousin Andrea brought them to a game night, and I ate half the bowl before realizing I had been ignoring the actual dinner. Now they are my go-to when I need something that feels indulgent but comes together in under half an hour.
Last summer, after a particularly chaotic day of moving apartments, my sister showed up with a bag of these and a container of hummus. We sat on half-unpacked boxes, eating chips with our fingers, and for twenty minutes the chaos did not matter. Food has a way of doing that—turning a stressful evening into something that feels almost intentional.
Ingredients
- 250 g short pasta: Penne, rigatoni, or farfalle work best because the nooks and crannies hold seasoning, and the sturdy shape survives the air fryer without crumbling
- 2 tbsp olive oil: This is not the place to be precious—your everyday olive oil works fine, just do not skip it or you will end up with sad, dry discs
- 1/2 tsp garlic powder: Fresh garlic burns in high heat, so powder gives you that savory punch without the bitterness
- 1/2 tsp Italian seasoning: The blend of oregano, basil, and thyme ties everything together, but honestly, dried oregano alone works in a pinch
- 1/2 tsp paprika: Regular paprika adds color and mild flavor, but smoked paprika will make these taste like they came from a restaurant
- 1/2 tsp salt: Pasta needs salt, and air-fried pasta needs it even more—do not be shy here
- 1/4 tsp black pepper: Just enough to wake everything up without overwhelming the other flavors
- 40 g grated Parmesan: The salty, nutty funk of Parmesan is non-negotiable, but if you are dairy-free, nutritional yeast gives a similar savory hit
Instructions
- Boil the pasta:
- Cook the pasta in salted water until al dente, then drain and pat it dry with a clean towel—excess water is the enemy of crunch
- Season generously:
- Toss the pasta with olive oil and all the seasonings until every piece is coated, then add the Parmesan and toss again
- Air fry in batches:
- Spread the pasta in a single layer in the air fryer basket and cook at 200°C for 12 to 15 minutes, shaking halfway through, until golden and crispy
Pin This These have become my standby for unexpected guests, last-minute cravings, and those nights when cooking an actual meal feels like too much. Something about them feels playful, like you are getting away with something, even though you are just eating pasta in a different shape.
Perfecting the Crunch
The difference between good pasta chips and great ones comes down to moisture control. After boiling, I spread the pasta on a clean kitchen towel and let it sit for a few minutes—this extra step is tedious, but it is what makes them shatter-crispy instead of merely crunchy. If you are in a rush, at least pat them down thoroughly with paper towels before tossing with oil.
Dipping Sauces That Work
Marinara is classic, but do not sleep on ranch, garlic aioli, or even a spicy mayo. I have also served these alongside warm spinach dip and watched them disappear faster than the actual bread. The neutral, cheesy base of the chips makes them surprisingly versatile—whatever you usually dip fries into, try it here.
Storage and Reheating
Pasta chips are best fresh, but if you have leftovers, store them in an airtight container for up to two days. They will lose some crispness, but a quick 2-minute spin in the air fryer at 180°C brings most of it back. Do not refrigerate them, or they will turn soggy and sad—room temperature is fine for a couple of days.
- If the chips seem soft after storage, re-crisp them rather than eating them cold
- Seasonings can be adjusted to taste—add more garlic powder or paprika if you like them bold
- These reheat well, but do not expect day-three chips to taste as good as fresh ones
Pin This Make these once, and you will find yourself improvising with whatever seasonings are within reach. That is the beauty of them—simple enough to memorize, flexible enough to make your own.
Recipe FAQs
- → What type of pasta works best for making pasta chips?
Short, sturdy pasta shapes like penne, rigatoni, or farfalle hold their shape well and crisp nicely when air-fried.
- → How do I ensure the pasta chips turn out crispy?
Make sure the cooked pasta is dried thoroughly before tossing with oil and seasonings. This helps achieve a crisp texture during air frying.
- → Can I use a conventional oven instead of an air fryer?
Yes, spread the pasta in a single layer on a baking sheet and bake at 200°C (400°F), turning occasionally until golden and crisp.
- → Are there seasoning alternatives to try for different flavors?
Chili flakes, smoked paprika, or fresh herbs like rosemary can add unique twists to the flavor profile.
- → How should pasta chips be stored to maintain freshness?
Keep the cooled pasta chips in an airtight container at room temperature for up to two days to retain their crunch.