Pin It I discovered pasta chips by accident one Sunday afternoon when I had leftover penne and a sudden craving for something crunchy. Instead of reheating it the usual way, I tossed it with olive oil and seasonings out of pure curiosity, threw it in the air fryer, and walked away. Ten minutes later, the kitchen smelled like toasted garlic and cheese, and I pulled out these golden, shattering-crisp little tubes that tasted nothing like the soft pasta I started with. My partner heard the crunching from the other room and came running—that's when I knew I'd stumbled onto something special.
My sister brought her kids over for a movie night, and I nervously set out these pasta chips as a snack, worried they'd be too weird for little hands. They disappeared in minutes, and the youngest asked if we could make them for her school lunch box next week. Watching them choose pasta chips over the store-bought chips I'd also prepared felt like winning some kind of unspoken kitchen award.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): About 250 g—the shape matters because tubes and spirals trap heat differently, making some edges crispier than others, and that's exactly what you want.
- Olive oil: 2 tablespoons is the connector that carries every other flavor to the surface of each piece.
- Garlic powder: 1/2 teaspoon that becomes deeper and almost toasted in the heat.
- Italian seasoning: 1/2 teaspoon, a shortcut that works better than trying to blend oregano and basil separately.
- Paprika: 1/2 teaspoon for a whisper of color and subtle warmth.
- Salt and black pepper: 1/2 teaspoon and 1/4 teaspoon respectively—taste as you go because these are your backup singers.
- Grated Parmesan cheese: About 40 grams (roughly 1/3 cup)—always grate it fresh if you can, though pre-grated works fine in a pinch.
Instructions
- Boil the pasta perfectly:
- Fill a large pot with salted water and bring it to a rolling boil, then add your pasta. Cook it until it's just barely al dente—slightly firmer than you'd normally eat it, because the air fryer will finish the cooking and you don't want mush. Drain it thoroughly and pat it completely dry with a clean kitchen towel; moisture is the enemy of crispiness.
- Coat everything evenly:
- In a large bowl, drizzle the cooked pasta with olive oil and sprinkle the garlic powder, Italian seasoning, paprika, salt, and pepper over it, then toss with your hands or a fork until every piece glistens and smells like a warm Italian kitchen. Add the Parmesan and toss again, making sure the cheese clings to every nook.
- Prep your air fryer:
- If your air fryer needs preheating, set it to 200°C (400°F) and let it warm up. Arrange the pasta in a single layer in the basket—don't crowd it or steam will trap heat and rob you of that crucial crunch.
- Fry until golden:
- Air fry for 12 to 15 minutes, stopping halfway through to shake the basket so everything crisps evenly. You're looking for deep golden color, almost bronzed in spots. The pasta pieces should sound hollow when they hit the basket during the shake.
- Cool and serve:
- Let the chips cool for a few minutes on the basket—they'll crisp up even more as they cool. Serve them warm or at room temperature with marinara, pesto, or whatever dip calls to you.
Pin It There's something deeply satisfying about taking something ordinary—leftover pasta—and transforming it into something nobody expected. It's the kind of small kitchen magic that reminds you why cooking matters beyond just filling stomachs.
The Power of Leftover Pasta
I used to feel guilty throwing away uneaten pasta, and now I actively save it specifically for this. A few extra ounces left in the pot the night before becomes tomorrow's snack. It's one of those rare recipes that actually rewards you for having a full fridge, not an empty one.
Playing With Flavors
The beauty of this recipe is that it's a blank canvas. I've made them with smoked paprika and a pinch of cayenne for something with a little heat, and another time I added fresh rosemary before air-frying with zero regrets. Once you understand the core—pasta plus oil plus heat—you can follow your own instincts.
Storing and Serving
These are undeniably best on the same day you make them, when they're still crackling and alive. But if you do have leftovers, an airtight container will keep them perfectly crisp for about two days. I've warmed them briefly in a 180°C oven if they've lost their edge, and it brings back most of that satisfying snap.
- For extra insurance against staleness, store any silica packets or crumpled parchment paper in the container to absorb moisture.
- Try pairing them with whipped ricotta mixed with lemon zest instead of traditional dips for something unexpected.
- They're brilliant at potlucks because they're unexpected, impressive-looking, and genuinely delicious.
Pin It These pasta chips prove that the best discoveries in the kitchen often come from happy accidents and the willingness to try something that sounds slightly strange. Keep making them.
Recipe FAQs
- → How do I ensure the pasta chips turn out crispy?
Dry the cooked pasta thoroughly before tossing with oil and seasonings to remove excess moisture, which helps achieve a crisp texture during air frying.
- → Can I use different types of pasta for the chips?
Short pasta shapes like penne, rigatoni, or farfalle work best as they crisp evenly and hold their shape during cooking.
- → What seasonings enhance the flavor of pasta chips?
A mix of garlic powder, Italian seasoning, paprika, salt, and pepper provides a balanced savory taste, but you can experiment with chili flakes or smoked paprika for added depth.
- → Is air frying necessary or can I use another method?
Air frying yields a crunchier texture with less oil, but oven baking at high temperatures can also crisp the pasta chips effectively.
- → How should I store leftover pasta chips?
Keep them in an airtight container at room temperature for up to two days to maintain crispness and flavor.