Save to Pinterest My neighbor dropped by one afternoon with a bag of store-bought pasta chips, and I remember thinking there had to be a better way. The air fryer had been sitting on my counter for weeks, mostly unused, and something about those golden, crispy little bites sparked an idea: what if I made them from scratch? An hour later, my kitchen smelled like garlic and toasted Parmesan, and I had accidentally created the most addictive snack I'd ever tasted.
I made a big batch for my book club last month, and everyone kept sneaking back to the bowl when they thought no one was looking. One friend asked if I'd bought them, which felt like the highest compliment possible—until she reached for her third handful and admitted they were better than anything from a fancy snack aisle.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): The shape matters more than you'd think—tubes and ruffles catch the seasonings better and crisp up more evenly than long strands ever could.
- Olive oil: Just enough to coat every piece; this is what makes them golden and helps the cheese stick.
- Grated Parmesan cheese: Freshly grated makes a real difference, but in a pinch, that good-quality stuff in the green can works fine.
- Garlic powder: The backbone of the flavor, so don't skip it or substitute with fresh garlic, which will burn.
- Italian seasoning: A gentle blend that keeps things approachable without overpowering the cheese.
- Smoked paprika: Just a whisper of it adds color and a subtle warmth that makes people ask what the secret ingredient is.
- Sea salt and black pepper: These bring everything into focus and prevent the whole thing from tasting one-dimensional.
Instructions
- Cook the pasta to just barely al dente:
- Boil salted water, add pasta, and aim for the lower end of the package timing. You want it with a slight bite because it will finish cooking in the air fryer. Drain, rinse under cold water, and pat dry with paper towels until there's almost no moisture left.
- Coat everything evenly:
- Toss the cooled pasta with olive oil first, then add all the seasonings and Parmesan at once. Use your hands if you need to—make sure every piece is touched by the coating.
- Air fry until golden and crisp:
- Spread the pasta in a single layer (you'll likely need two batches), then fry at 200°C for 12 to 15 minutes. Shake the basket halfway through so they brown on all sides. They're done when they look shimmery and golden, not pale.
Save to Pinterest My kids devoured an entire batch before dinner last week and didn't touch their actual meal. I wasn't even mad—watching them discover that something so simple could be so crunchy and addictive felt like I'd accidentally invented something special.
Why This Works in an Air Fryer
The air fryer's circulating hot air crisps the pasta from all angles without any oil beyond what's already coating each piece. It's faster and less greasy than pan frying, and way more reliable than an oven. The 12 to 15 minute window gives you golden, crunchy results almost every time.
Simple Flavor Variations
Once you've made the basic version a few times, the possibilities open up. Try swapping in Pecorino Romano for a sharper bite, or dust everything with a tiny pinch of chili flakes before air frying if you want heat. Some evenings I've added a small amount of garlic powder and a little lemon zest, which sounds odd but tastes bright and addictive.
Serving and Storage
Serve them warm or at room temperature, maybe with marinara for dipping if you're feeling fancy, or just straight from the basket if you're being honest. They're best enjoyed the day you make them while they're at their crispiest, but I've kept them in an airtight container for a couple of days and they still taste good.
- Cool them for just a minute or two before eating—they'll crisp up even more as they sit.
- A small bowl of marinara or even ranch is perfect for dipping, though they're absolutely fine on their own.
- Store leftovers in an airtight container at room temperature and refresh them in a 170°C oven for a few minutes if they soften.
Save to Pinterest These little golden chips have become my go-to when I want something that feels special but takes almost no time. They prove that sometimes the best snacks come from happy accidents in your own kitchen.
Recipe FAQs
- → What pasta types work best for this snack?
Short pasta like penne, rigatoni, or farfalle are ideal as they provide sturdy shapes that crisp well in the air fryer.
- → How do you achieve the perfect crunch?
After cooking, rinse and dry the pasta thoroughly before tossing it with oil and seasoning. Air-frying at 200°C until golden ensures a crisp texture.
- → Can other cheeses be used instead of Parmesan?
Yes, sharper alternatives like Pecorino Romano add a nice flavor twist while maintaining the cheesy coating.
- → What is the best way to store leftovers?
Keep the chips in an airtight container at room temperature to preserve crunchiness for up to two days.
- → Are there seasoning variations to try?
Adding chili flakes to the seasoning mix introduces a spicy kick, complementing the savory flavors well.