Pin It Last Tuesday I was standing in my kitchen staring at a half-empty box of penne, wondering if there was anything worth doing with leftover cooked pasta. I'd made too much for dinner and hated throwing food away. Then I thought about how my kids go crazy for crispy things, and it hit me—what if I turned pasta into chips? Twenty minutes later, golden, salty, utterly addictive pasta crisps emerged from the air fryer, and suddenly everyone wanted seconds.
My partner walked in as the second batch was crisping up and the smell of garlic and Parmesan hit him immediately. He grabbed one right off the cooling rack, burned his fingers slightly, laughed, and said they reminded him of fancy chips he'd had at a restaurant years ago. That moment sealed it—this wasn't just leftovers anymore, it was something worth repeating.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): About 250 g (9 oz) cooked until just al dente—if it's too soft, your chips turn floppy instead of crispy.
- Olive oil: 2 tablespoons is enough to coat everything without making them greasy or soggy.
- Garlic powder: 1/2 teaspoon brings warmth without overpowering the pasta flavor.
- Italian seasoning: 1/2 teaspoon keeps things familiar and comforting.
- Paprika: 1/2 teaspoon adds color and a subtle sweetness that balances the salt.
- Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper—taste as you go since Parmesan adds its own saltiness.
- Grated Parmesan cheese: 40 g (about 1/3 cup) is the secret to that restaurant-quality crust, so don't skimp here.
Instructions
- Cook the pasta to just al dente:
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until it still has a tiny bit of bite. Drain it thoroughly and pat it dry with a clean towel—moisture is your enemy here.
- Coat everything in seasonings:
- Toss the warm pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper in a large bowl until every piece glistens and smells incredible. It should feel almost buttery between your fingers.
- Add the Parmesan:
- Sprinkle the grated cheese over the pasta and toss again to make sure it clings everywhere. The cheese will toast and crisp up during frying, so even distribution matters.
- Prepare your air fryer:
- Preheat to 200°C (400°F) while you get everything ready. Spread the pasta in a single layer in the basket—don't crowd it or you'll steam instead of crisp.
- Fry until golden:
- Air fry for 12 to 15 minutes, shaking the basket halfway through so every piece gets crunchy. Watch near the end because browning happens fast once it starts.
- Cool and serve:
- Let them rest for a minute or two so they crisp up completely. Serve warm with marinara, pesto, or whatever dip speaks to you.
Pin It My sister texted the next day asking for the recipe because her whole family devoured them as a snack while watching movies. It felt nice knowing something I'd basically invented on a Tuesday afternoon had become her new go-to, no complicated steps required.
Why Timing and Temperature Matter
Air frying is honestly less forgiving than deep-frying when it comes to temperature, which is why 200°C (400°F) is important. Any cooler and your chips stay soft; any hotter and the outside burns while the inside stays limp. That shake halfway through isn't just advice—it's the difference between chips that crunch and ones that disappoint.
Make It Your Own
Once you've nailed the basic version, this recipe is a playground. I've tried everything from red pepper flakes for heat to a mix of Parmesan and nutritional yeast for deeper umami. Smoked paprika instead of regular paprika shifts the whole vibe toward something more savory and bold. The beauty is you're starting with a foundation that works, so experimenting never feels risky.
Storage and Keeping Things Fresh
These are absolutely best eaten fresh, still warm, when the contrast between the crispy exterior and the tender pasta inside is at its peak. If you need to make them ahead, let them cool completely before storing them in an airtight container where they'll keep for about two days without getting stale. Reheating isn't really worth it though—once they cool, just eat them at room temperature or accept that they'll be slightly less crunchy.
- Keep them in an airtight container separate from anything moist that could steal their crispiness.
- Make a fresh batch if you're serving them to guests because homemade crunch is always worth the ten minutes of prep.
- If you're batch cooking, spread them on a cooling rack right out of the air fryer so steam doesn't soften the bottoms.
Pin It This recipe proves that some of the best kitchen discoveries come from not wanting to waste food. Now whenever I cook pasta, I always make a little extra knowing those leftovers could become something everyone will actually fight over.
Recipe Questions & Answers
- → What type of pasta works best for making pasta chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and develop a nice crisp texture when air-fried.
- → How can I ensure the pasta chips turn out crispy?
Make sure the pasta is well drained and patted dry before tossing with oil and seasonings to avoid sogginess.
- → Can I substitute Parmesan cheese with other cheeses?
Yes, hard grating cheeses like Asiago or Pecorino can be used to add a savory, umami flavor similar to Parmesan.
- → What seasonings complement pasta chips well?
Italian seasoning, garlic powder, paprika, and black pepper create a balanced savory profile, but chili flakes or smoked paprika add a nice twist.
- → How should I store leftover pasta chips?
Allow them to cool completely, then store in an airtight container for up to two days to maintain crispiness.