Ingredients
Method
- Bring a large pot of water to a boil, add 1 tablespoon kosher salt, then add the rigatoni or farfalle and cook until al dente according to the package directions.
- Drain the pasta well and let it sit in the colander for 1 to 2 minutes so excess steam escapes.
- While the pasta drains, preheat the air fryer to 380°F.
- Transfer the warm pasta to a large mixing bowl and add the olive oil, Italian seasoning, garlic powder, 1/2 teaspoon salt, black pepper, and 1/2 cup grated parmesan. Toss until all pieces are evenly coated.
- Spread the seasoned pasta in the air fryer basket in a mostly single layer without tightly packing it.
- Air fry at 380°F for 10 to 14 minutes, shaking the basket well at the 6 minute mark, until the pasta chips are golden brown and crunchy.
- Transfer the hot pasta chips to a serving bowl or platter and garnish with additional grated parmesan and chopped parsley if desired.
- Serve immediately with marinara or pesto for dipping, or enjoy as a crunchy snack or side.
Notes
- Cook the pasta only to al dente so the centers stay pleasantly tender after air frying instead of turning hard.
- Do not overcrowd the air fryer basket; work in batches if needed so the pasta chips crisp instead of steam.
- For the crispiest texture, let the drained pasta sit briefly so excess moisture evaporates before tossing with oil and cheese.
- To store leftovers, cool completely and keep in an airtight container at room temperature for up to 2 days.
- Reheat in the air fryer at 320°F for 2 to 4 minutes, shaking once, until hot and crisp again.
- Do not overcrowd the air fryer basket; work in batches if needed so the pasta chips crisp instead of steam.
- For the crispiest texture, let the drained pasta sit briefly so excess moisture evaporates before tossing with oil and cheese.
- To store leftovers, cool completely and keep in an airtight container at room temperature for up to 2 days.
- Reheat in the air fryer at 320°F for 2 to 4 minutes, shaking once, until hot and crisp again.