Effortless Air Fryer Pasta Chips (Print Version)

# Ingredients:

01 - 2 cups of your choice of rigatoni or farfalle pasta (regular, whole wheat, chickpea, or gluten-free)
02 - 1–2 tablespoons of good quality olive oil
03 - 1 teaspoon of dried Italian herbs
04 - 1 teaspoon of powdered garlic
05 - ½ teaspoon of fine salt
06 - ¼ teaspoon of ground black pepper
07 - ½ cup of freshly grated parmesan

# Instructions:

01 - Fill up a big pot with water, toss in a generous amount of salt, and bring it to a fast boil. Once boiling, stir in your pasta (rigatoni or farfalle work great due to their shapes that grab all the flavor). Let it cook until it’s just slightly firm, as it’ll cook a bit more later. Follow the cooking time on the package. Drain well when done and toss the pasta into a large mixing bowl while still warm.
02 - During pasta prep, crank up your air fryer to 380°F (193°C) so it’s ready to roll. A 3–5 minute preheat should get it nice and hot, which is key for crispy finished pasta.
03 - Pour olive oil over the warm pasta, stirring it gently so every piece gets a light coating. Sprinkle on the Italian herbs, garlic powder, salt, black pepper, and parmesan, then mix everything. Make sure every piece is evenly seasoned, and don’t let any seasoning get stuck at the bottom of the bowl.
04 - Shift your seasoned pasta into the air fryer basket in one layer, not worrying if pieces touch. Air fry for about 10–14 minutes until crispy and golden, shaking or stirring things halfway through for even cooking. Keep an eye toward the end, as every fryer cooks at its pace.
05 - Once golden and crisp, move your pasta chips to a serving dish. Sprinkle on extra parmesan or a sprinkle of chopped parsley if you’d like. They’re best eaten right away while they’re warm and crunchy. Pair them up with marinara or pesto on the side for dipping if you’re feeling fancy!

# Notes:

01 - Turn leftover pasta into these crunchy, snackable chips that are totally addicting and come together in no time.
02 - For a completely plant-based option, swap parmesan for nutritional yeast, which keeps the savory, cheesy vibe alive.
03 - If you’ve got extras, stash them in an airtight container in the fridge for up to 3 days. Just know the crunchiness may fade a bit.

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