Save Last summer, I was cleaning out my pantry and found a half-empty box of penne sitting behind everything else. Rather than toss it, I got curious—what if I treated pasta like I would crackers? Within an hour, I had golden, crunchy chips that tasted nothing like anything I'd made before, and my kitchen smelled like a fancy Italian deli. Now I make these whenever I want something savory and satisfying that doesn't feel like I'm settling for a boring snack.
I made these for my book club last month, and someone asked if I'd bought them from an upscale shop. The fact that I could say "nope, just pasta and cheese" while watching everyone reach for a third handful felt secretly triumphant. That's when I knew this recipe belonged in regular rotation, not just as a lazy-day experiment.
Ingredients
- Short pasta (penne, rigatoni, or farfalle): The shapes matter here—tubes and spirals trap the coating and crisp up differently than long noodles, giving you those satisfying crunchy pockets.
- Olive oil: This is your binding agent, so don't skip it or use a cheap one; it carries the flavor and helps everything crisp evenly.
- Grated Parmesan cheese: Freshly grated tastes brighter and crisps better than the pre-shredded stuff, which has anti-caking agents that interfere with texture.
- Garlic powder: A little goes a long way here; use it as the backbone of your seasoning profile.
- Italian seasoning: This blend of dried herbs adds warmth without tasting medicinal if you use quality spice.
- Smoked paprika: Just a quarter teaspoon adds color and a whisper of depth that keeps these from tasting one-dimensional.
- Sea salt and black pepper: Freshly cracked pepper makes a noticeable difference in how bright everything tastes.
Instructions
- Cook the pasta until just al dente:
- Boil salted water, add pasta, and cook according to package directions—but watch the clock because you want it still slightly firm. Drain, rinse with cold water, and pat completely dry with paper towels; moisture is the enemy of crispiness.
- Coat everything in olive oil:
- In a large bowl, toss the cooled pasta with oil until every piece glistens. This step is easier than you'd think and makes the seasoning stick.
- Season generously:
- Add all the dry seasonings and cheese, then toss like you're mixing a salad—you want even distribution so no chip tastes bland. Taste a piece if you're unsure; it's the only way to know if you need more salt.
- Preheat the air fryer:
- Set it to 200°C (400°F) and let it run for a few minutes while you arrange the pasta. A properly preheated fryer is non-negotiable for crispy results.
- Air fry in a single layer:
- Spread the pasta in the basket without crowding; if pieces stack, they'll steam instead of crisp. Work in batches if needed—patience pays off here.
- Shake halfway through:
- At the 6 or 7-minute mark, shake the basket so every piece gets air exposure. This is the move that prevents uneven browning.
- Cool before serving:
- Let them rest for a few minutes; they'll continue crisping as they cool and won't burn your mouth.
Save My partner came home while the second batch was cooking and stood in the kitchen just inhaling, then asked if I'd somehow turned snack time into something special. That moment reminded me that good food doesn't have to be complicated—it just has to be intentional.
Seasoning Variations That Work
Once you nail the base recipe, seasoning is where the fun starts. I've tried sharp Pecorino Romano instead of Parmesan for a more aggressive bite, added a pinch of chili flakes for heat, and even experimented with everything bagel seasoning for a completely different vibe. The formula stays the same; only the flavor story changes.
Storage and Keeping Them Fresh
These are genuinely best eaten the same day, when they still have that perfect shatter when you bite into them. If you do have leftovers, an airtight container at room temperature will keep them decent for about two days, though they'll gradually soften. I've tried reheating them in the toaster oven at a low temperature with mixed results, so honestly, making a smaller batch is the smarter move if you're not feeding a crowd.
When You Want to Serve Them
These work equally well as a game-day snack, an unexpected appetizer before dinner, or that thing you make on a Wednesday afternoon when you want something substantial but not a full meal. Marinara sauce is traditional for dipping and tastes wonderful, but I've also brushed them with warm garlic butter and served them with a tiny bowl of fleur de sel for people who prefer things simple.
- Make them ahead of the guests arriving and they'll cool to perfect crispness just as people walk through the door.
- Try pairing them with a garlicky aioli or even a fresh herb yogurt sauce for something less expected than marinara.
- If you're feeding vegetarians or people avoiding cheese, they're already suited perfectly for a plant-based table.
Save There's something deeply satisfying about taking pantry staples and turning them into something that feels indulgent and homemade. These chips remind me that the best kitchen moments are often the unplanned ones.
Recipe Q&A
- → What pasta works best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and become nicely crispy after air frying.
- → Can I use a different cheese instead of Parmesan?
Yes, Pecorino Romano is a great alternative for a sharper, saltier flavor.
- → How do I achieve extra crispiness?
Ensure pasta is well dried after rinsing and shake the air fryer basket halfway to promote even crisping.
- → Can these chips be made spicy?
Adding chili flakes to the seasoning mix will provide a nice spicy kick.
- → How should I store leftovers?
Keep chips in an airtight container at room temperature for up to two days to maintain crispness.
- → Is air frying necessary?
Air frying helps achieve crisp texture without excess oil, but baking at high temperature can be used as an alternative.