Crunchy Parmesan Pasta Chips (Printable)

Golden pasta shells coated in Parmesan and spices, air-fried crisp for a savory, crunchy snack.

# What You’ll Need:

→ Pasta

01 - 9 ounces short pasta (penne, rigatoni, or farfalle)

→ Coating

02 - 2 tablespoons olive oil
03 - ½ cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - ¼ teaspoon smoked paprika
07 - ½ teaspoon sea salt
08 - ¼ teaspoon freshly ground black pepper

→ To Serve (optional)

09 - Marinara sauce for dipping

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente according to package instructions. Drain and rinse under cold water to halt cooking, then pat dry with paper towels.
02 - In a large bowl, combine cooled pasta with olive oil, tossing until evenly coated.
03 - Incorporate Parmesan cheese, garlic powder, Italian seasoning, smoked paprika, sea salt, and black pepper into the pasta, tossing thoroughly to ensure uniform coverage.
04 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
05 - Arrange pasta in a single layer within the air fryer basket. Air fry for 12 to 15 minutes, shaking halfway through, until chips are golden and crisp. Work in batches if necessary.
06 - Remove chips from the air fryer and allow to cool slightly. Serve with marinara sauce if desired.

# Expert Tips:

01 -
  • They're dangerously addictive—golden, crispy shells that shatter between your teeth in the best way possible.
  • You probably have the ingredients already sitting in your pantry, making this a last-minute snack that actually feels intentional.
  • An air fryer does all the heavy lifting, turning boiled pasta into something that tastes like it took real effort.
02 -
  • Don't skip drying the pasta after boiling—I learned this the hard way when a batch came out soft instead of crunchy, and it was entirely because moisture turned to steam.
  • The difference between pasta that's cooked and pasta that's overcooked is the difference between a snack and regret—taste a strand before draining to make sure it's just barely tender.
  • Shaking the basket halfway through isn't optional; it's how you get even golden color and ensure nothing sticks or browns unevenly.
03 -
  • Cook your pasta slightly less than usual—it's going into an air fryer, not a bowl of sauce, so al dente becomes the real target.
  • The key to crispy pasta is heat and good air circulation, so don't overcrowd your air fryer basket, even if it means working in batches.
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