Crunchy Pasta Chips with Garlic and Basil
Cooked pasta tossed with garlic, basil, and grated cheese, then air fried or baked until crunchy.
Equipment
- Air fryer or rimmed baking sheet
- Large pot
- Colander
- Mixing bowl
Ingredients
Main Ingredients
- 8 oz dry short pasta penne, bow tie, or rigatoni
- 1 tbsp olive oil
- ¼ cup freshly grated asiago or Parmigiano Reggiano plus more for garnish
- 1 tsp garlic powder
- 1 tsp dried basil
- ¼ cup basil pesto optional, for serving
- ¼ cup marinara sauce optional, for serving
Instructions
Cooking
- Boil. Cook the pasta to package directions, drain, rinse with cool water, and pat dry.
- Season. Toss the dry pasta with olive oil, grated cheese, garlic powder, and dried basil until coated.
- Air fry. Preheat the air fryer to 400 degrees F. Cook in a single layer for 8 to 10 minutes, shaking once, until golden and crunchy.
- Or bake. Spread on a baking sheet and bake at 400 degrees F for 15 to 20 minutes, flipping once.
- Serve. Dust with extra cheese, cool a few minutes to harden, and serve with pesto or marinara.
Notes
Substitutions: Any short pasta works, and gluten free pasta can be used.
Tips: Dry the pasta well and avoid crowding for the crispest chips.
Storage: Keep cooled chips in an airtight container at room temperature for up to 3 days.