Crispy Golden Pasta Chips (Printable)

Golden, crunchy pasta chips made with olive oil, Parmesan, and seasonings, perfect 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package instructions. Drain thoroughly and pat dry with a clean towel to remove excess moisture.
02 - In a large bowl, combine the cooked pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss until the pasta is evenly coated.
03 - Add the grated Parmesan cheese to the pasta mixture and toss again to evenly distribute the cheese.
04 - Preheat the air fryer to 400°F (200°C) if your model requires preheating.
05 - Arrange the pasta in a single layer in the air fryer basket, working in batches if needed. Air fry for 12 to 15 minutes, shaking the basket halfway through, until the pasta chips are golden and crispy.
06 - Allow the pasta chips to cool slightly before serving. Pair with marinara, pesto, or a dip of choice.

# Expert Advice:

01 -
  • It transforms something humble into a snack that feels indulgent without any real effort.
  • Your friends will ask what bakery you bought them from, and you get to casually mention your air fryer.
  • They're done in under twenty minutes, including boiling water.
02 -
  • Pat that pasta dry like your life depends on it—I once skipped this step and ended up with chewy pasta instead of crispy chips, a mistake I'll never repeat.
  • Don't overcrowd the basket; the air fryer needs space to do its job, or you'll end up with a mix of crispy and soft pieces.
03 -
  • If your air fryer runs hot, start checking at the ten-minute mark so you don't end up with burnt chips instead of golden ones.
  • Use fresh Parmesan that you grate yourself if possible—the pre-grated stuff has anti-caking agents that can make it less creamy and more chalky when crisped.
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