Save to Pinterest My roommate Marcus brought home an air fryer last spring, and I was skeptical—until he made the first batch of these Parmesan pasta chips. The smell of toasted garlic and crispy pasta shells filled the entire kitchen, and before I could even ask what he was making, he was already pouring them into a bowl. I stole a handful, burnt my tongue on one that was still steaming, and immediately understood the obsession. Now I make them constantly, though I pretend it's a side project and not my actual favorite thing to prepare.
I brought a batch to a potluck last month, convinced they'd disappear with the other appetizers. Instead, they were the only thing people kept circling back to, picking through the bowl like we were searching for buried treasure. Someone's eight-year-old asked if they were healthy because they tasted too good to be, and I didn't have the heart to correct her. That's when I realized these aren't just snacks—they're small, crispy moments that bring people back to the table.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): 250 g (about 9 oz). The shape matters more than you'd think—the ridges and curves catch the seasoning and crisp up unevenly in the best way, creating pockets of extra crunch.
- Olive oil: 2 tbsp. This is your binding agent, so don't skip it or use cooking spray—you need just enough to let the seasoning coat every shell.
- Grated Parmesan cheese: 60 g (½ cup). Freshly grated is non-negotiable; the pre-shredded stuff has anti-caking agents that make everything taste dusty and dry.
- Garlic powder: 1 tsp. Keep it stored in a cool, dark place or it loses its punch faster than you'd expect.
- Italian seasoning: 1 tsp. A blend of dried herbs that does the heavy lifting so you don't have to hunt for individual bottles.
- Smoked paprika: ¼ tsp. This adds a whisper of warmth and complexity that regular paprika can't quite match.
- Sea salt: ½ tsp. Coarse salt feels more intentional and dissolves better into the coating than fine table salt.
- Freshly ground black pepper: ¼ tsp. Grind it yourself right before tossing; pre-ground tastes like cardboard by comparison.
- Marinara sauce (optional): For dipping. Homemade is magic, but a good jarred sauce works if that's what you have on hand.
Instructions
- Boil the pasta until just al dente:
- Fill a large pot with salted water—it should taste like the sea. Once it reaches a rolling boil, add the pasta and cook according to package instructions, but taste one piece about a minute before the time's up. You want it tender but still with a slight resistance when you bite down. Drain and rinse under cold water until the pasta stops steaming; this halts the cooking and keeps it from turning mushy in the air fryer.
- Coat with olive oil:
- Transfer the cooled pasta to a large bowl and drizzle with olive oil, then toss with your hands until every piece glistens. This step feels almost meditative, and it ensures the seasoning will stick evenly instead of clumping in one corner of the bowl.
- Season the pasta:
- Add the Parmesan, garlic powder, Italian seasoning, smoked paprika, salt, and pepper all at once. Toss everything together with your hands or two spoons, making sure the cheese reaches into the curves of each shell. You'll smell it getting better with every toss.
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it run empty for 3 minutes. This extra step ensures the basket is genuinely hot and ready to crisp things up immediately.
- Air fry in batches:
- Spread the pasta in a single layer in the basket without crowding (it's better to cook in two batches than to have pasta stacked on itself). About halfway through the 12 to 15-minute cook time, shake the basket hard so everything tumbles and crisps evenly on all sides. The pasta should turn golden and sound crackly when you tap it with a spoon.
- Cool and serve:
- Let the chips rest on a plate for a minute before eating—they'll harden as they cool and become even crunchier. Serve warm or at room temperature with marinara sauce for dipping, or eat them plain straight from your hand.
Save to Pinterest The best moment came when my sister made these for her kids' lunch boxes, and they came home talking about these magical crispy things instead of the usual complaints. She texted me a photo of empty containers. Small victories taste better when they're shared.
Variations and Flavor Twists
Once you nail the basic version, the possibilities feel endless. Swap the Parmesan for Pecorino Romano if you want something sharper and more aggressive, or try a mix of both for depth. Add a small pinch of chili flakes to the seasoning mix for heat that builds as you eat. I've also experimented with everything bagel seasoning, za'atar, and even a sprinkle of nutritional yeast for a different kind of umami. Each variation taught me that you can't go wrong as long as you respect the core technique—good pasta, dry pasta, and a hot air fryer.
Storage and Make-Ahead Wisdom
These chips are genuinely best eaten the day you make them, when they're still crackling and perfect. That said, they'll keep in an airtight container at room temperature for up to two days, though they'll soften as they sit. I've reheated them briefly in the air fryer and brought them back to life, but honestly, once you know how easy they are to make, you'll just make a fresh batch instead of playing the revival game. The whole process takes less time than your favorite show's opening credits.
Why This Snack Changed My Cooking
These pasta chips taught me that the best recipes are often the simplest ones, and that a single good technique—like air frying—can transform something ordinary into something crave-worthy. They showed me that cooking for people doesn't require elaborate effort or fancy ingredients; it requires attention and genuine care in the small choices. Now I keep the ingredients stocked like they're essentials, because for me, they absolutely are.
- Make extra batches when hosting; they disappear like magic and require zero last-minute stress.
- Experiment with cheese blends and seasonings, but never skip the drying step—it's non-negotiable.
- Serve them warm for maximum crunch, or let them cool completely if you prefer them extra crispy and shatteringly fragile.
Save to Pinterest There's something beautifully honest about a snack this simple—no hidden depths, no pretense, just good pasta, good cheese, and the right amount of heat. Once you make your first batch, you'll understand why Marcus was so excited that day.
Recipe FAQs
- → What type of pasta works best for this dish?
Short pasta shapes like penne, rigatoni, or farfalle hold their shape well and crisp nicely when air-fried.
- → How do I ensure the pasta gets crispy?
Cook pasta al dente, rinse with cold water, pat dry thoroughly, then toss with oil and seasonings before air-frying for a golden crisp.
- → Can I add other cheeses besides Parmesan?
Yes, using cheeses like Pecorino Romano can add a sharper flavor to the coating.
- → How long can the crunchy pasta chips be stored?
Store in an airtight container at room temperature for up to two days to maintain crunchiness.
- → What dipping sauces complement these pasta chips?
Marinara sauce pairs well, adding a tangy contrast to the savory, cheesy flavor.
- → How can I add heat to these chips?
Sprinkle chili flakes into the seasoning mix before air-frying to introduce a spicy kick.