Crispy golden pasta chips (Print Version)

Crispy air-fried pasta tossed with olive oil, Parmesan, and spices, ideal for snacking or dipping.

# Components:

→ Pasta

01 - 9 oz short pasta (penne, rigatoni, or farfalle)

→ Seasonings

02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp Italian seasoning
05 - 1/2 tsp paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Cheese

08 - 1/3 cup grated Parmesan cheese

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Drain thoroughly and pat dry with a clean towel to remove moisture.
02 - In a large mixing bowl, combine the cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper, tossing to coat evenly.
03 - Add grated Parmesan cheese to the pasta mixture and toss again to distribute the cheese uniformly.
04 - Preheat the air fryer to 400°F if required by your model.
05 - Arrange pasta in a single layer within the air fryer basket. Cook for 12 to 15 minutes, shaking the basket halfway through, until the pasta becomes golden and crisp. Work in batches as needed.
06 - Allow pasta chips to cool slightly before serving. Pair with dips such as marinara or pesto if desired.

# Expert Advice:

01 -
  • They turn forgotten pasta into something so craveable you'll find yourself making extra just for snacking.
  • Takes barely fifteen minutes from stovetop to plate, making them perfect for unexpected guests or your own 3 PM hunger pangs.
  • That Parmesan-and-garlic coating makes them taste indulgent without any fussing or complicated techniques.
02 -
  • Wet pasta will steam instead of crisp, so patting it dry with a towel is not optional—it's the whole difference between snack and disappointment.
  • Don't skip shaking the basket halfway; the pieces on the bottom brown faster, and one gentle shake keeps everything golden and uniform.
03 -
  • Buy pre-grated Parmesan if you're short on time, but freshly grated cheese distributes more smoothly and melts slightly better in the heat.
  • Taste a single piece before serving—it's the only way to know if you've nailed the salt level for your palate, and you can always dust a few more grains over the whole batch if needed.
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