Pin It I was staring at leftover penne one evening, too firm to reheat nicely, when I wondered what would happen if I treated it like bread. The air fryer was already out from roasting chickpeas, so I tossed the pasta with oil and spices, half expecting a chewy mess. Twelve minutes later, I had golden, crunchy bites that tasted like the best part of baked ziti. My husband wandered in, grabbed a handful, and asked if I'd made some kind of fancy chip.
The first time I served these over a Caesar salad, my friend picked one up with her fingers and said it felt like eating a savory breakfast cereal. She wasn't wrong. There's something playful about biting into a ridged rigatoni that's gone from tender to crackly, still holding its shape but completely transformed. Now I make a double batch whenever I'm hosting, because they vanish faster than I expect.
Ingredients
- Dried short pasta: Penne, fusilli, or rigatoni all work beautifully because their ridges and hollows catch the oil and seasoning, then crisp up with little pockets of air inside.
- Olive oil: Just enough to coat each piece without making them greasy, and it helps the spices cling during the tumble in the air fryer.
- Garlic powder: I prefer powder here over fresh because it distributes evenly and toasts into the pasta rather than burning in spots.
- Italian seasoning: A mix of oregano, basil, and thyme gives that familiar herb-forward flavor you'd expect from a good crouton.
- Paprika: Adds a gentle warmth and a hint of color, though smoked paprika will give you a campfire edge if you're feeling adventurous.
- Salt and black pepper: Essential for bringing out the nuttiness that develops as the pasta browns.
- Parmesan cheese: Optional, but those fine shreds melt slightly and create tiny crispy bits that taste like the edges of a cheese crisp.
Instructions
- Parboil the pasta:
- Boil salted water and cook the pasta for 2 minutes less than the package says, so it's still firm in the center. Drain it well, then rinse under cold water to halt the cooking and prevent clumping.
- Dry thoroughly:
- Pat each piece with paper towels until no moisture remains. Wet pasta will steam instead of crisp, and you'll end up with rubbery bits rather than crunchy ones.
- Season generously:
- Toss the pasta in a large bowl with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, and Parmesan if using. Make sure every piece is coated, like you're dressing a salad.
- Preheat the air fryer:
- Set it to 400°F and let it run empty for 3 minutes. A hot basket helps the pasta start crisping immediately instead of sitting in its own steam.
- Arrange in a single layer:
- Spread the pasta so pieces aren't stacked or crowded. If your basket is small, work in batches rather than piling them up.
- Air fry and shake:
- Cook for 10 to 12 minutes, pausing halfway to shake the basket so all sides brown evenly. You'll hear a faint rattle when they're done, and they'll look golden with darker edges.
- Cool completely:
- Transfer to a plate or tray and let them sit for a few minutes. They'll firm up even more as they cool, reaching that perfect snap.
Pin It One weekend I brought a bowl of these to a picnic, and a kid asked if they were a new kind of chip. His mom tried one, then another, and asked for the recipe on a napkin. I realized then that pasta croutons don't need a fancy occasion. They just need people willing to try something a little unexpected.
Flavor Variations
Swap Italian seasoning for taco spice and a squeeze of lime for a Mexican-inspired snack. Try smoked paprika and a pinch of cayenne if you want a barbecue edge. For a sweeter twist, toss with cinnamon and a tiny drizzle of honey before air frying, though that's more dessert territory than salad topper.
Storage and Make-Ahead Tips
Once cooled, store the croutons in an airtight container at room temperature for up to 3 days. They'll soften slightly over time, but you can revive them with a quick 2-minute blast in the air fryer. I've never tried freezing them because they disappear too fast, but I imagine they'd hold up if sealed well.
Serving Suggestions
Scatter them over Caesar salad, tomato soup, or creamy pasta dishes for textural contrast. They're also excellent alongside hummus or spinach dip at a party, where guests can grab them like chips.
- Toss them into a grain bowl for extra crunch without adding nuts.
- Pack them in a lunchbox as a savory snack that won't get soggy.
- Use them to top a baked mac and cheese for a crispy crust.
Pin It These little crunchy bites have become my answer to boring salads and snack emergencies. I hope they surprise you the way they surprised me that first evening with the leftover penne.
Recipe Questions & Answers
- → What pasta types work best for air frying?
Short pasta shapes like penne, fusilli, or rigatoni work well as they crisp evenly without breaking apart.
- → How do I ensure pasta croutons are crispy?
Drain and dry the pasta thoroughly before tossing with oil and seasonings. Air fry in a single layer and shake basket halfway through cooking.
- → Can I make these gluten-free?
Yes, substitute with your preferred gluten-free pasta to accommodate dietary needs.
- → Is Parmesan cheese required?
Parmesan adds extra flavor but can be omitted or substituted with vegan cheese alternatives for dairy-free options.
- → How should I store leftover pasta croutons?
Once fully cooled, keep them in an airtight container to maintain crunchiness for up to three days.