Air Fryer Pasta Chips
These pasta chips are perfectly delicious served at room temperature (just like potato chips) so they can be made ahead. Just be sure to store them in an open dish or container, since any moisture trapped by using a lid will cause them to get a bit soft.
Really, the only secret to making sure these chips turn out crispy and delicious is to make sure and cook them long enough. You want golden brown pasta with dark golden brown edges. But the best way to test for doneness is to sample a pasta chip or two. If they seem a little soft, return them to the air fryer for another minute or two. I find that bowtie pasta, or other flat shaped pastas work best for this recipe–wide egg noodles, lasagna noodles broken into pieces–you get the idea.
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta. Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference. Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking. If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Ingredients
- 8 ounces bowtie pasta
- 2 tablespoons olive oil
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon garlic salt
- 1/2 teaspoon Italian seasoning
- Pinch of red pepper flakes (optional)
- Salt and pepper, to taste
- Marinara sauce, for dipping