Save My neighbor showed up at my door with an air fryer and that casual question: "What do you do with this thing?" I'd made pasta chips once by accident—overcooked penne that I crisped up in the oven—and they tasted like salty, golden heaven. That's when it clicked: why wait for mistakes when you can make them on purpose? These Parmesan pasta chips became our thing that summer, the snack we'd argue over at the kitchen counter while comparing notes on which seasoning blend worked best.
I made these for a small dinner party, and someone asked if I'd actually bought them somewhere fancy. The quiet pride of watching people reach for just one more chip, then another, taught me something about simple food done well. That's when I realized these weren't just a snack—they were proof that the best appetizers are the ones that disappear without fanfare.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g—use whatever shape you have; smaller pieces crisp up faster and are easier to eat as chips.
- Olive oil: 2 tbsp—this is your binding agent, so don't skip it or substitute with spray.
- Grated Parmesan cheese: 60 g—freshly grated makes a real difference in how it adheres and caramelizes.
- Garlic powder: 1 tsp—keeps the flavor sharp without moisture that fresh garlic would add.
- Italian seasoning: 1 tsp—the backbone of the flavor profile, dried herbs work perfectly here.
- Smoked paprika: ¼ tsp—adds color and a whisper of smokiness that feels sophisticated.
- Sea salt: ½ tsp—use fine crystals so they distribute evenly.
- Freshly ground black pepper: ¼ tsp—ground fresh tastes better than pre-ground.
Instructions
- Cook the pasta to just shy of done:
- Bring salted water to a rolling boil, add pasta, and cook until al dente—stop one minute before you'd normally finish. The residual heat will continue cooking it slightly, and you need some structure left to crisp up, not dissolve in the fryer.
- Cool and dry thoroughly:
- After draining, rinse under cold water and pat completely dry with paper towels—any moisture is the enemy of crispiness. This step took me three tries to get right, but it's non-negotiable.
- Coat with oil first:
- Toss the cooled pasta with olive oil until every piece glistens, working slowly so the oil coats evenly rather than pooling.
- Season generously:
- Add all the dry seasonings and Parmesan, then toss for a full minute, making sure every pasta piece gets its share. The cheese should look like a light coating, not clumpy.
- Air fry until golden and crisp:
- Arrange in a single layer (batch if needed), set the fryer to 200°C, and fry for 12–15 minutes, shaking the basket halfway through. You'll know they're ready when they sound crispy when you shake the basket and look deep golden, not pale.
- Cool before eating:
- Let them sit for a minute after coming out—they'll crisp up even more as they cool, and you won't burn your mouth.
Save I watched my five-year-old cousin pick these up one by one, examining them like tiny treasures before eating them. That's the moment these stopped being a clever use of leftover pasta and became something that felt genuinely loved, the way simple, honest food should be.
Flavor Variations to Try
Once you nail the basic version, the fun begins. I've swapped the Italian seasoning for everything bagel seasoning, added a pinch of cayenne for heat, and even tried Pecorino Romano when I wanted something sharper and more assertive. The technique stays the same; only the flavor changes. A friend of mine dusted hers with everything bagel seasoning and swore it was better than the original, and she might be right.
Storage and Make-Ahead Tips
These are genuinely best served fresh and warm, but life isn't always that simple. I store leftovers in an airtight container at room temperature for up to two days, and while they won't be quite as crispy, they're still better than most snacks. You can cook them earlier in the day and refresh them in a 160°C oven for three minutes if you need them warm again.
Why This Works So Well
The magic here is that you're combining two things people already love—crispy texture and Parmesan—and removing the guilt. There's no deep frying, no strange additives, just pasta and seasoning and heat. The air fryer is forgiving too; it won't burn them the way a conventional oven might if you step away for a moment.
- Serve these with marinara for dipping if you want something more substantial, or eat them plain if you want to taste the toasted Parmesan properly.
- Make extra because they'll disappear faster than you expect, especially if other people are watching you eat them.
- Try different short pasta shapes—shells, wheels, small tubes—they all crisp differently and offer slightly different textures.
Save These pasta chips proved that sometimes the best discoveries come from happy accidents and curiosity. Keep some on hand whenever you want a snack that feels homemade, tastes better than anything packaged, and takes barely any effort at all.
Kitchen Q&A
- → What pasta types work best for this snack?
Short pasta shapes like penne, rigatoni, or farfalle hold their shape well and crisp up nicely when air-fried.
- → How do I ensure the pasta gets crispy?
Cook the pasta just al dente, dry thoroughly, then coat evenly with oil and seasonings before air frying at 200°C until golden and crisp.
- → Can I substitute Parmesan for other cheeses?
Pecorino Romano works well for a sharper flavor, enhancing the savory taste of the pasta chips.
- → Is it possible to add some heat to the flavor?
Yes, adding chili flakes to the seasoning mix adds a spicy kick to the crunchy bites.
- → How should I store leftover pasta chips?
Keep them in an airtight container at room temperature for up to 2 days to maintain crunchiness.