Save to Pinterest I was rummaging through my pantry one evening, staring at leftover pasta shells from dinner the night before, when the idea hit me. What if I treated them like potatoes and crisped them up in the air fryer? I tossed them with olive oil and spices, not expecting much, but fifteen minutes later I was standing over the basket, sneaking golden crunchy bites before they even made it to a bowl. My partner walked in, raised an eyebrow, and said they tasted like the lovechild of a crouton and a chip.
The first time I made these for friends, I set them out as a joke appetizer while we waited for pizza. Within minutes, the bowl was empty and everyone was asking for the recipe. One friend started dipping them in ranch, another in hummus, and someone else just ate them plain by the handful. I realized I had accidentally created the kind of snack that disappears before the main course even arrives.
Ingredients
- Medium pasta shells: Their curved shape traps the seasoning and crisps up beautifully, but rigatoni or penne work just as well if thats what you have on hand.
- Olive oil: Just enough to help the spices stick and encourage that golden browning without making them greasy.
- Garlic powder: Adds a warm, savory base that tastes like its been roasted even though it hasnt.
- Smoked paprika: This is the secret to that subtle smoky depth that makes people ask what else you put in there.
- Italian herbs: A mix of oregano, basil, or thyme brings familiarity and comfort to every bite.
- Sea salt and black pepper: Simple, essential, and the backbone of all good seasoning.
- Parmesan cheese: Optional but highly recommended, it melts slightly on the hot shells and adds a salty, nutty finish.
- Fresh parsley: A handful of green makes them look intentional, not accidental.
- Marinara sauce: For dipping, because sometimes you just want to pretend youre eating fancy pasta chips.
Instructions
- Cook and Cool the Pasta:
- Boil the shells in salted water until just al dente, then drain and rinse them under cold water to stop the cooking. Pat them completely dry with paper towels because any lingering moisture will steam instead of crisp.
- Season Generously:
- Toss the cooled shells in a large bowl with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper. Make sure every piece is coated, like youre dressing a salad you actually want to eat.
- Preheat the Air Fryer:
- Set it to 200 degrees Celsius and let it warm up for three minutes. This ensures even crisping from the first second they go in.
- Arrange in a Single Layer:
- Place the shells in the basket without crowding them, working in batches if needed. Overlapping means soggy spots, and nobody wants that.
- Air Fry Until Golden:
- Cook for twelve to fifteen minutes, shaking the basket halfway through so they brown evenly. Youll hear them starting to crackle, and the smell will make you impatient.
- Finish and Serve Hot:
- Transfer to a bowl immediately and sprinkle with Parmesan and parsley while theyre still steaming. Serve with marinara on the side and watch them vanish.
Save to Pinterest One afternoon I made a batch and tossed them on top of a Caesar salad instead of croutons. My kid, who usually picks around anything green, ate the whole thing without complaint. It was one of those small wins that made me feel like I had cracked some kind of parenting code, even if it was just crispy carbs doing the heavy lifting.
Storage and Reheating
These are best eaten fresh, but if you have leftovers, store them in an airtight container at room temperature for up to two days. Reheat them in the air fryer at 180 degrees Celsius for three to five minutes to bring back the crunch. Microwaving will make them sad and chewy, so resist the urge.
Flavor Variations to Try
Once you get the method down, you can season these any way you like. Ive done a spicy version with chili flakes and lime zest, a cheesy one with nutritional yeast and onion powder, and even a sweet cinnamon sugar batch that my kid demolished after school. The pasta itself is just a blank canvas waiting for whatever mood youre in.
Serving Suggestions
Beyond snacking straight from the bowl, these work as a crunchy topping for soups, a playful side for sandwiches, or even scattered over roasted vegetables for texture contrast. Ive also served them alongside a cheese board at a casual gathering, and they disappeared faster than the crackers.
- Pair them with creamy dips like ranch, tzatziki, or garlic aioli
- Use them as a textural element in grain bowls or salads
- Pack them in lunchboxes as a healthier alternative to chips
Save to Pinterest Theres something satisfying about turning something as ordinary as leftover pasta into something people actually get excited about. I hope these become your new favorite trick when you need a snack that feels special without any fuss.
Recipe FAQs
- → What type of pasta works best for air frying?
Medium shell pasta (conchiglie) holds up well, providing crisp surfaces while maintaining a tender interior.
- → How do I ensure the pasta gets crispy in the air fryer?
Dry the cooked pasta thoroughly before tossing with oil and seasonings to promote even crisping during air frying.
- → Can I use other seasonings or herbs?
Absolutely! Smoked paprika, garlic powder, and dried Italian herbs blend nicely, but feel free to experiment for different flavor profiles.
- → Is Parmesan necessary for serving?
Parmesan adds a savory finish, but fresh parsley or nutritional yeast are great alternatives for added flavor.
- → What is a good dipping sauce to accompany this dish?
Marinara complements the crisp pasta shells perfectly, balancing savory and tangy notes.