Pasta Chips
Marco Rossi
@marcorossicucina
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Boil to just al dente
Cook the pasta to al dente, no further. Overcooked pasta collapses instead of crisping.
Dry it well
Drain and spread on a tea towel for a few minutes. Surface water steams in the air fryer and prevents any crunch.
💡Dry pasta is the whole trick. Wet pasta comes out chewy.
Coat generously
Toss with the oil, parmesan, garlic powder, herbs, paprika, salt, and pepper until every piece is well covered.
Air fry in a single layer
Cook at 400°F (205°C) for 10–12 minutes, shaking every 4 minutes, until deeply golden and audibly crisp. Work in batches.
Serve hot
Toss with extra parmesan and serve immediately with warm marinara.
Cook this with Chef Pepe
Want hands-free help? Chef Pepe can read each step, set the pace, answer questions, and help with substitutions.
🎙️ Voice-guided cooking mode — coming in Phase 4. Text guidance available now via Chef Pepe.
📝 Tips, swaps, and make-ahead notes
These lose their crunch within about twenty minutes, so make them right before serving. Shapes with ridges and hollows — rigatoni, farfalle, shells — crisp far better than smooth ones.
- •Oven: 425°F on a tray for 20 minutes, tossing twice.
- •Vegan: Nutritional yeast in place of the parmesan.
- •Flavours: Cajun seasoning, or cinnamon sugar for a sweet version.
Nutrition & Safety
Calories
286kcal
Protein
10g
Carbs
42g
Fat
9g
⚠️ Allergen & Safety Note
This recipe contains gluten and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
8,500 made thisDid you make this? Share what worked, what you changed, and a photo of your plate.
