Save Last summer, my kid came home from a friend's house raving about these crispy pasta snacks they'd had, and honestly, I was skeptical—pasta chips sounded like someone's Pinterest experiment gone wrong. But then I got curious, threw together what seemed logical (short pasta, cheese, some seasoning), and twenty minutes later pulled golden, crunchy pieces from the air fryer that tasted like the best part of a pasta dish condensed into bite-sized form. Now they're the snack I make when I want to feel clever without actually trying hard.
I made these for a casual weeknight gathering once, and they disappeared so fast I had to make a second batch halfway through the evening. My neighbor literally asked if I'd bought them from somewhere because she couldn't believe I'd made them at home—which felt like the highest compliment possible for something so simple.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): About 250 g—the shapes matter because you want enough surface area to catch the cheese and seasonings, plus little nooks that get extra crispy.
- Olive oil: Just 2 tablespoons coat the pasta evenly and help everything crisp up beautifully in the air fryer.
- Grated Parmesan cheese: 60 g of the real stuff makes all the difference; pre-grated loses flavor faster.
- Garlic powder: 1 teaspoon gives warmth without any raw garlic bite.
- Italian seasoning: 1 teaspoon ties everything together with familiar comfort.
- Smoked paprika: Just ¼ teaspoon adds a whisper of depth that makes people ask what the secret ingredient is.
- Sea salt and black pepper: ½ tsp and ¼ tsp respectively—taste as you go because Parmesan is salty too.
Instructions
- Cook the pasta until just al dente:
- Boil salted water, add your pasta, and cook according to package directions but watch it carefully—you want it to have a tiny bit of firmness still, not soft. Drain and rinse under cold water, then pat it completely dry with paper towels because moisture is the enemy of crispiness.
- Coat everything in oil:
- Toss the cooled pasta with olive oil in a large bowl until every piece glistens. This base layer helps the cheese and seasonings stick.
- Season generously:
- Add the Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper all at once, then toss like you mean it. Make sure nothing settles to the bottom of the bowl—every piece should be dressed.
- Heat your air fryer:
- Set it to 200°C (400°F) and let it preheat for three full minutes. A properly heated basket makes the difference between crispy and chewy.
- Air fry until golden:
- Spread the pasta in a single layer in the basket—don't overcrowd or you'll steam instead of fry. Cook for 12 to 15 minutes, shaking the basket halfway through so everything crisps evenly.
- Cool slightly before serving:
- Let them sit for a minute or two so they firm up completely and cool enough to eat without burning your mouth.
Save The best moment came when my mom tried one and said it reminded her of the crispy ends of pasta her grandmother would sometimes save and eat as a snack—suddenly this silly modern snack connected to a memory she hadn't thought about in decades. That's when it stopped being just a recipe and became something with actual meaning.
Cheese Variations That Work Beautifully
I've experimented with swapping out the Parmesan, and honestly, some of the best versions came from accidents. Pecorino Romano makes them sharper and saltier, which is incredible if you like boldness. Gruyère turns them almost nutty and sophisticated in a way that surprised me. Asiago works too and sits somewhere in the middle—just remember that different cheeses have different salt levels, so taste before you add the sea salt.
Spice and Flavor Tweaks
The base recipe is gentle and crowd-pleasing, but your kitchen is the place to make it yours. I've added a small pinch of chili flakes for heat, which turns these into something you'd serve to friends who like a little edge. Dried oregano in place of Italian seasoning leans more purely Italian, while a tiny bit of garlic salt instead of garlic powder changes the whole texture—it's less powdery and more interesting. You could even experiment with a touch of lemon zest mixed in before air frying, which sounds weird but actually brightens everything up.
- Add a ¼ teaspoon of red chili flakes if you want heat without overpowering the cheese.
- Try swapping paprika for cayenne if you're feeling brave, or just leave it out if smoke flavor isn't your thing.
- Fresh black pepper from a grinder tastes infinitely better than pre-ground, especially here where it matters.
Save 
These chips prove that the best recipes sometimes come from curiosity and a willingness to try something that sounds slightly ridiculous. Make them this week and watch what happens.
Recipe FAQs
- → What type of pasta works best for this snack?
Short pasta shapes like penne, rigatoni, or farfalle are ideal as they crisp evenly and have good surface area to hold coatings.
- → How do you ensure the pasta becomes crispy and not soggy?
Cook the pasta al dente, rinse under cold water, and pat dry thoroughly before applying oil and seasoning. Air-frying at 200°C crisps them perfectly.
- → Can I substitute Parmesan with other cheeses?
Yes, Pecorino Romano or other hard cheeses work well for a sharper or different flavor profile.
- → How long can the crispy pasta chips be stored?
They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days without losing crunch.
- → What dipping sauces pair well with these chips?
Marinara sauce complements the savory flavors, but you can also try pesto or garlic aioli for variety.