Crispy golden pasta chips

I discovered pasta chips by accident one Tuesday afternoon when I had leftover penne and a new air fryer I was determined to master. Instead of reheating it the usual way, I tossed everything with olive oil and Parmesan, threw it in out of sheer curiosity, and walked away. Ten minutes later, the smell pulled me back to the kitchen—nutty, toasted, impossible to ignore. What emerged was something completely different from the pasta I'd started with: crispy, golden shards that crunched between my teeth like the world's best savory cereal.

I made these for my neighbor last month when she brought over cookies, and I wanted to reciprocate with something warm and unexpected. She stood in my kitchen watching the air fryer work, and when I opened it to shake the basket halfway through, we both leaned in close to the steam. By the time they cooled, she was already reaching for a handful, and somehow we ended up sitting on my porch talking until sunset, barely touching the marinara I'd meant to serve. Food has a strange way of becoming less about hunger and more about the moment.

Ingredients

• Short pasta (penne, rigatoni, or farfalle): Use about 250 g—the tube and spiral shapes hold onto seasoning better than long strands, and they crisp up more evenly in the heat.
• Olive oil: Two tablespoons might seem modest, but it's enough to coat without making them greasy; use something you'd actually taste, not the cheapest bottle.
• Garlic powder: Half a teaspoon gives warmth without the rawness of fresh garlic, which would burn at high heat.
• Italian seasoning: This blend of dried oregano, basil, and thyme creates that cozy, familiar flavor without thinking.
• Paprika: Half a teaspoon adds color and a subtle sweetness that balances the salt.
• Salt and black pepper: Season generously—these chips need boldness to shine, especially since the pasta itself is neutral.
• Grated Parmesan cheese: About 40 grams creates a thin, crunchy coating that won't clump or burn if distributed evenly.

Instructions

Cook the pasta until just al dente:

Boil a large pot of salted water and cook your pasta according to package directions, but aim for the earlier end of the timing window—you want it still slightly firm because it will continue cooking in the air fryer. Drain thoroughly and spread it on a clean kitchen towel for a minute or two; excess moisture is the enemy of crispiness.

Coat everything evenly with oil and seasonings:

Toss the dried pasta in a large bowl with the olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper until every piece glistens. You're building flavor at this stage, so don't be timid.

Add the Parmesan and toss once more:

Sprinkle the grated cheese over the pasta and toss gently but thoroughly so it clings to the oil-coated pieces. A light hand here prevents clumping.

Arrange in the air fryer basket:

Set your air fryer to 200°C (400°F) and spread the pasta in a single layer, leaving a little room for air to circulate. If your basket is small, work in batches—crowding will steam rather than crisp.

Air fry and shake halfway through:

Cook for 12 to 15 minutes, pausing at the seven-minute mark to shake the basket so everything browns evenly. You'll hear them clicking and popping against the basket—that's the sound of success.

Cool before serving:

Spread them on a plate for just a few minutes so they firm up and stop steaming. Serve with marinara, pesto, or whatever dip calls to you.

Save

These chips taught me something quiet about leftovers. Instead of seeing cooked pasta as something to reheat and move past, I started seeing it as an ingredient waiting to transform. There's something almost magical about taking something familiar and ordinary, and with just a little heat and seasoning, making it feel brand new.

The Magic of Leftover Pasta

If you've ever felt guilty about leftover pasta sitting in your fridge, this recipe erases that. Cooked pasta that's been refrigerated actually works beautifully here because it's already firm and won't fall apart in the air fryer. I've used pasta that's been sitting for two or three days and gotten results just as good as using fresh-cooked. It's one of those happy accidents where what looks like a problem becomes an advantage.

Seasoning and Customization

The combination I've given you is my baseline, but this is where you can play. I've added red pepper flakes for heat when I'm in that mood, swapped regular paprika for smoked paprika when I wanted something deeper, and once tossed in some dried oregano beyond what the Italian seasoning already contained. The ratio of oil to seasonings stays the same—that's your anchor—but everything else is your canvas.

Storage and Staying Crispy

These are absolutely best eaten within an hour or two of cooking, when they're still snapping between your teeth. But life doesn't always allow for that, so I keep them in an airtight container and they hold up surprisingly well for two days. If they ever lose their crisp, a quick two-minute blast in a hot air fryer or toaster oven brings them back to life.

• Store in an airtight container at room temperature, away from humidity.
• Don't refrigerate, which makes them soggy—the countertop is their friend.
• A thirty-second reheating in the air fryer at 180°C refreshes them perfectly if needed.

Save

What started as an experiment with a new appliance became something I make whenever I want to turn mundane ingredients into a moment worth savoring. These chips sit somewhere between snack and comfort, and that's exactly where the best food lives.

Recipe FAQ

→ What type of pasta works best for pasta chips?

Short pasta shapes like penne, rigatoni, or farfalle work well, providing sturdy pieces that crisp evenly when air-fried.

→ How do I ensure the chips get crispy?

Dry the cooked pasta thoroughly before tossing with oil and seasonings; this helps remove excess moisture that can prevent crispiness.

→ Can I use other cheeses instead of Parmesan?

Yes, hard grating cheeses like Asiago or Pecorino Romano can be good alternatives, adding a similar savory punch.

→ What seasoning variations can I try?

Try adding chili flakes, smoked paprika, or herbs like rosemary to customize the flavor profile to your preference.

→ How should I store leftover pasta chips?

Keep them in an airtight container at room temperature for up to two days to maintain freshness and crispness.