Save My roommate came home one evening absolutely buzzing about this snack he'd discovered at a food truck pop-up—crispy pasta chips dusted in Parmesan, nothing else needed. I was skeptical at first, honestly. How could something so simple be that good? But then he brought a container to the couch, and I understood immediately. The crunch, the umami, the way the cheese clung to every piece—it was the kind of snack that makes you lose track of how many you've eaten.
I made a huge batch for a board game night once, thinking they'd disappear slowly between rounds. They were gone before we even finished the first game. My friend Sarah kept saying she'd stop at just one more, and then the container was empty and we all looked at each other like we'd been caught doing something we shouldn't have.
Ingredients
- Short pasta (penne, rigatoni, or farfalle), 250 g: The shape matters here because you want pieces small enough to feel like a real chip, with ridges that catch and hold all that Parmesan.
- Olive oil, 2 tbsp: This is what makes everything stick together and brown beautifully—don't skip it or go light.
- Grated Parmesan cheese, 60 g: The soul of the whole thing; freshly grated makes a noticeable difference in how it clings and browns.
- Garlic powder, 1 tsp: Adds depth without the moisture that fresh garlic would bring.
- Italian seasoning, 1 tsp: A shortcut that works surprisingly well, though you could mix your own oregano and basil if you prefer.
- Smoked paprika, ¼ tsp: Just enough to give a whisper of warmth and color without overpowering anything.
- Sea salt and black pepper, ½ tsp and ¼ tsp: Season generously here because these are meant to taste bold.
Instructions
- Cook the pasta just right:
- Boil salted water and cook the pasta until it's just barely al dente—this is not the time to be tender and soft. You want it to still have a slight resistance. Drain it, rinse it under cold water (this stops it from cooking further and helps it dry faster), and pat it completely dry with paper towels; any lingering moisture will steam instead of crisping.
- Coat everything evenly:
- Toss the cooled pasta with olive oil first, then add all your seasonings and the Parmesan. Use your hands if you need to—make sure every piece gets touched by the coating and nothing's left clumped at the bottom of the bowl.
- Air fry until golden:
- Spread the pasta in a single layer in the basket (don't overcrowd it, or you'll get chewy centers instead of crispy chips). At 200°C (400°F), they take about 12 to 15 minutes, but shake the basket halfway through so everything browns evenly and nothing burns on one side.
- Cool and serve:
- Let them sit for a few minutes after they come out; they'll continue to crisp up as they cool. Serve them warm or at room temperature, ideally with marinara for dipping but honestly they're perfect on their own.
Save The best moment was when my partner's mom tried them without knowing what they were, and her face lit up. She kept asking if they were store-bought because she genuinely couldn't believe I'd made them. That's when I realized these aren't just a snack—they're a little magic trick you can pull off in your kitchen.
Why This Works Better Than You'd Think
Pasta is starch, and starch crisps beautifully when it's dry and hot enough. The oil helps everything brown and the Parmesan creates a salty, savory crust that feels indulgent but costs almost nothing. The air fryer circulates heat aggressively, which means you get that crispy texture without deep-frying, and it's so much faster than an oven.
Playing Around With Flavor
Once you nail the basic version, you can spin it a hundred different ways. Pecorino Romano is sharper and more aggressive than Parmesan, so if you like bold, go there. Chili flakes add a gentle heat that builds as you eat. Some people mix in a little nutritional yeast for extra umami, or a tiny pinch of cayenne for something more subtle than regular paprika.
Storage and Making Ahead
They're truly best eaten within a few hours while the crunch is at its peak, but they'll last in an airtight container at room temperature for up to two days if you need them to. If they do soften, a quick 3-minute reheat in the air fryer brings them back to life almost completely. The only thing that won't work is the fridge—the moisture there will undo all your hard work.
- Store them in a container with a paper towel on the bottom to catch any moisture that escapes.
- Don't stack them too tightly, or the ones on the bottom will get soft.
- Make them the same day you plan to eat them if you're serving guests.
Save These little chips have become my answer to the "I want something crunchy and satisfying but I'm not making a whole snack situation" problem. They're proof that sometimes the best food discoveries come from the simplest ideas.
Your Questions Answered
- → What types of pasta work best for these chips?
Short pasta shapes like penne, rigatoni, or farfalle hold up well and crisp nicely when air-fried.
- → How do I ensure the pasta chips are crispy?
Cook pasta just al dente, dry thoroughly, coat evenly with oil and cheese, and air fry at 200°C, shaking halfway.
- → Can I use other cheeses besides Parmesan?
Yes, Pecorino Romano works well for a sharper, tangier flavor twist on the coating.
- → Is it possible to add some heat to the seasoning?
Adding chili flakes to the spice mix introduces a nice spicy kick without overpowering the flavors.
- → How should I store leftover pasta chips?
Keep them in an airtight container at room temperature to maintain crispness for up to two days.