Ingredients
- 2 cups cooked pasta
(Short shapes work best: penne, rigatoni, farfalle, fusilli) - 1½–2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika or chili powder (optional)
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan (optional but very good)
Equipment
- Air fryer or oven
- Large mixing bowl
- Spoon or tongs
- Baking tray (if using oven)
Step 1: Cook the Pasta
Bring a pot of well-salted water to a boil.
Cook the pasta until just al dente.
Drain the pasta completely.
Let it sit for 5 minutes so steam can escape.
Why this matters:
Dry pasta crisps better than wet pasta.
Step 2: Season the Pasta
Place the pasta in a large bowl.
Add:
- Olive oil
- Salt
- Garlic powder
- Paprika or chili powder
- Black pepper
- Parmesan (if using)
Toss gently until every piece is coated.
The pasta should look lightly glossy, not oily.
Step 3: Make Them Crispy
Air Fryer Method (Fast and Crunchy)
- Preheat the air fryer to 400°F (200°C)
- Spread the pasta in a single layer
- Cook for 10–14 minutes
- Shake the basket every 4 minutes
Stop when the pasta is golden and crisp.
Oven Method (Classic and Reliable)
- Preheat the oven to 425°F (220°C)
- Spread pasta on a baking tray in one layer
- Bake for 25–30 minutes
- Flip halfway through cooking
Remove when deeply golden and crunchy.
Step 4: Cool Briefly
Transfer the pasta chips to a plate.
Let them cool for 5 minutes.
They will become even crispier as they cool.
How to Serve
Pasta chips are great on their own, but even better with dips.
Try them with:
- Marinara sauce
- Pesto
- Garlic yogurt dip
- Cream cheese dip
- Hummus
Serve warm or at room temperature.
