These pasta chips turn plain cooked pasta into a crunchy, snackable treat — salty, cheesy, and wonderfully addictive. With just a little oil, seasoning, and either an air fryer or oven, you get a snack that’s easy to make and fun to munch on, especially with a dip on the side.
Ingredients
- 8 oz (about 225 g) short pasta (farfalle, penne, rigatoni, or similar)
- 1½ teaspoons olive oil
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning (or a mix of dried herbs)
- ½ teaspoon garlic powder (or granules)
- ¾ teaspoon sea salt (plus extra if needed)
Optional: marinara sauce or a dip of your choice for serving
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 10 minutes (air fryer) / ~20 minutes (oven, if baking)
- Total Time: ~20 minutes (air fryer) / ~30 minutes (oven)
- Servings: ~12 (depending on portion size)
- Cuisine: Snack / Casual cooking
- Course: Snack / Appetizer
Instructions
- Cook the pasta in a pot of salted boiling water until al dente. Drain well — do not rinse.
- Place the drained pasta into a large bowl. Drizzle with olive oil, then add grated Parmesan, Italian seasoning, garlic powder, and salt. Toss until all pieces are evenly coated.
- Air fryer method: Preheat air fryer to 400°F (200 °C). Spread pasta in a single layer (you may need batches). Air fry for about 10 minutes, shaking or tossing once or twice during cooking, until pasta becomes golden and crispy.
- Oven-baking method: Preheat oven to 400°F (200 °C). Spread seasoned pasta on a parchment-lined baking sheet, making sure pieces are not overlapping. Bake about 20 minutes, stirring once halfway through, until pasta is crisp and golden.
- Remove pasta chips from air fryer or oven, let cool slightly — they will crisp up more as they cool. Serve warm or at room temperature, with marinara sauce or your favorite dip if desired.
Tips & Variations
- Use short, sturdy pasta shapes like farfalle, penne, rigatoni — they crisp best.
- Drain pasta thoroughly — excess water makes it harder for chips to crisp.
- Spread pasta pieces out in a single layer (don’t crowd) to ensure even crisping.
- Try different seasonings: add paprika, chili flakes, smoked salt, or nutritional yeast for variety.
- For a vegan version — skip the Parmesan or use a vegan “Parmesan-style” cheese alternative.
- Serve with dips: marinara sauce, garlic-herb dip, hummus or cheese dip all go well.
Approximate Nutrition (for ~⅓ cup serving)
- Calories: ~157 kcal
- Carbohydrates: ~28 g
- Protein: ~8 g
- Fat: ~3 g
- Fiber/Sugar: varies by pasta type
Ingredients
Method
- Cook the pasta in a pot of salted boiling water until al dente. Drain well — do not rinse.
- Place the drained pasta into a large bowl. Drizzle with olive oil, then add grated Parmesan, Italian seasoning, garlic powder, and salt. Toss until all pieces are evenly coated.
- Air fryer method: Preheat air fryer to 400°F (200 °C). Spread pasta in a single layer (you may need batches). Air fry for about 10 minutes, shaking or tossing once or twice during cooking, until pasta becomes golden and crispy.
- Oven-baking method: Preheat oven to 400°F (200 °C). Spread seasoned pasta on a parchment-lined baking sheet, making sure pieces are not overlapping. Bake about 20 minutes, stirring once halfway through, until pasta is crisp and golden.
- Remove pasta chips from air fryer or oven, let cool slightly — they will crisp up more as they cool. Serve warm or at room temperature, with marinara sauce or your favorite dip if desired.
Notes
- Carbohydrates: ~28 g
- Protein: ~8 g
- Fat: ~3 g
- Fiber/Sugar: varies by pasta type
FAQs
- Can I bake instead of using an air fryer?
Yes — simply bake at 400°F until crisp, but the chips may be slightly less crunchy than air-fried ones. - Which pasta shapes work best?
Short, sturdy shapes like farfalle, penne, rigatoni or fusilli hold up well and crisp nicely. - Can I make these gluten-free or vegan?
Yes — use gluten-free pasta if needed, and replace Parmesan with a vegan cheese or skip it to keep them vegan. - How should I store leftover pasta chips?
Let them cool completely, then store in an airtight container. They stay crunchy for a few days, though they taste best fresh.
