Air Fryer Pasta Chips

How to Make Air Fryer Pasta Chips

1. 1

   Step 1: Cook the pasta al dente

   Bring a large pot of salted water to a boil and cook the dry pasta 1–2 minutes less than the package time so it remains very firm (aim for al dente). Drain thoroughly and spread the pasta out on a rimmed baking sheet or clean kitchen towel to steam off excess moisture for 5–7 minutes.

   For this step

   • 8 ozDry penne or rigatoni pasta
   
2. 2

   Step 2: Toss pasta with oil, cornstarch and seasonings

   Once slightly dried, transfer pasta to a large bowl and add olive oil, cornstarch, garlic powder, smoked paprika, kosher salt, black pepper, and the grated Parmesan (if using). Toss gently but thoroughly so each piece is lightly coated — the cornstarch helps create a crisp exterior.

   For this step

   • 1 tbspOlive oil
   • 1 tbspCornstarch (helps crisp)
   • 1/2 tspGarlic powder
   • 1/2 tspSmoked paprika
   • 1 tspKosher salt
   • 1/4 tspBlack pepper
   • 2 tbspGrated Parmesan (optional)
   
3. 3

   Step 3: Air fry in a single layer

   Preheat the air fryer to 375°F (190°C). Working in batches, arrange the pasta pieces in a single layer in the basket (they can touch but avoid heavy piling) and air fry for about 8–12 minutes, shaking the basket or stirring every 4 minutes, until the edges are golden and crisp.
   
4. 4

   Step 4: Finish and serve with dips

   Remove chips to a paper towel-lined plate to cool and crisp for 1–2 minutes; taste and sprinkle a little extra salt or Parmesan if desired. Serve warm with marinara, ranch, or your favorite dip for scooping.

   For this step

   • 1/2 cupMarinara sauce (for dipping)
   
5. 5

   Step 5: Storage and reheating

   Store cooled pasta chips in an airtight container at room temperature for up to 2 days to keep them crunchy. Re-crisp in the air fryer at 350°F (175°C) for 2–4 minutes if they soften.
   

1. Bring a large pot of salted water to a boil and cook the dry pasta 1–2 minutes less than the package time so it remains very firm (aim for al dente). Drain thoroughly and spread the pasta out on a rimmed baking sheet or clean kitchen towel to steam off excess moisture for 5–7 minutes.
2. Once slightly dried, transfer pasta to a large bowl and add olive oil, cornstarch, garlic powder, smoked paprika, kosher salt, black pepper, and the grated Parmesan (if using). Toss gently but thoroughly so each piece is lightly coated — the cornstarch helps create a crisp exterior.
3. Preheat the air fryer to 375°F (190°C). Working in batches, arrange the pasta pieces in a single layer in the basket (they can touch but avoid heavy piling) and air fry for about 8–12 minutes, shaking the basket or stirring every 4 minutes, until the edges are golden and crisp.
4. Remove chips to a paper towel-lined plate to cool and crisp for 1–2 minutes; taste and sprinkle a little extra salt or Parmesan if desired. Serve warm with marinara, ranch, or your favorite dip for scooping.
5. Store cooled pasta chips in an airtight container at room temperature for up to 2 days to keep them crunchy. Re-crisp in the air fryer at 350°F (175°C) for 2–4 minutes if they soften.