Save I stumbled on this idea after tossing leftover cooked penne into the air fryer by accident, thinking it was frozen potato wedges. Ten minutes later, the smell of toasted garlic pulled me back to the kitchen. What I found was a basket of golden, crunchy pasta that shattered like the best crouton I'd ever eaten. I stood there eating them one by one, amazed that something so simple could taste this good.
The first time I made these on purpose, I brought them to a potluck on top of a big Caesar salad. My friend picked one up, confused, then bit down and looked at me like I'd cracked some culinary code. By the end of the night, people were eating them straight from the bowl. I've been making double batches ever since.
Ingredients
- Dried short pasta: Penne, fusilli, or rigatoni work best because their ridges and shapes grab seasoning and crisp up evenly without getting too hard.
- Olive oil: Just enough to help the spices stick and encourage that golden, toasted exterior you want.
- Garlic powder: Adds deep savory flavor without the risk of fresh garlic burning in the high heat.
- Italian seasoning: A blend of oregano, basil, and thyme that makes these taste like herby, crunchy little bites of comfort.
- Paprika: Brings a subtle sweetness and a hint of color that makes them look as good as they taste.
- Salt and black pepper: Simple seasoning that lets every other flavor shine through.
- Parmesan cheese: Optional, but it adds a nutty, salty punch that crisps beautifully in the air fryer.
Instructions
- Boil the pasta just shy of done:
- Cook your pasta for 2 minutes less than the package says, then drain and rinse it under cold water. You want it firm because it'll finish cooking in the air fryer.
- Dry it completely:
- Pat every piece with paper towels until no water remains. Any moisture left behind will steam instead of crisp, and you'll end up with chewy bits instead of crunchy ones.
- Toss with oil and spices:
- In a big bowl, coat the pasta evenly with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, and Parmesan if using. Make sure every piece gets some love.
- Preheat and arrange:
- Heat your air fryer to 400°F for a few minutes, then spread the pasta in a single layer in the basket. Don't pile them up or they won't crisp evenly.
- Air fry and shake:
- Cook for 10 to 12 minutes, shaking the basket halfway through so they brown on all sides. You'll know they're ready when they're golden and sound hollow when you tap them.
- Cool completely:
- Let them sit on the counter until they're totally cool. They'll get even crunchier as they rest.
Save One Sunday afternoon, I made a batch and left them in a bowl on the counter. My neighbor stopped by and grabbed a handful, thinking they were some kind of fancy snack I'd bought. When I told her it was just pasta, she didn't believe me until I showed her the air fryer still warm on the counter. Now she texts me every few weeks asking if I have any left.
Flavor Variations You Can Try
Once you've made the basic version, it's easy to switch things up. I've tossed them in smoked paprika and a pinch of chili flakes for a spicy kick, or swapped the Italian seasoning for ranch powder when I wanted something tangy. You can even go sweet and cinnamon-sugar if you're feeling wild, though I haven't been brave enough to try that yet.
How to Store and Keep Them Crispy
After they've cooled completely, I store mine in a big glass jar with a lid, no fancy equipment needed. They stay crunchy for up to three days, sometimes longer if you keep them sealed tight. I've learned the hard way not to store them in a bag, the condensation makes them go soft and sad by the next morning.
Ways to Use Them Beyond Salad
I originally made these for Caesar salad, but they've become so much more. I've crumbled them over tomato soup, served them alongside hummus at parties, and even eaten them straight out of the jar while watching TV. My favorite trick is sprinkling them over creamy pasta dishes for contrast, the crunch against something soft and saucy is unbeatable.
- Toss them on top of any green salad for instant texture and flavor.
- Use them as a crunchy dipper for marinara, ranch, or any creamy dip you have around.
- Crumble them over baked mac and cheese before serving for a crispy topping that feels gourmet.
Save There's something quietly satisfying about turning basic dried pasta into something this crunchy and craveable. Every time I make them, I'm reminded that the best recipes are often the ones you never planned.