Air Fryer Vegan Parmesan Pasta Chips: Your New Snack Obsession
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. That’s exactly how these crispy, cheesy (but totally vegan) pasta chips came to life. They’re crunchy, addictive, and made from pasta. Yes, pasta. Welcome to the snack side—we have carbs.
Why This Recipe is Awesome
First of all, it’s idiot-proof. Even I didn’t mess it up. All you need is cooked pasta, a few pantry staples, and an air fryer. That’s it. No complicated steps, no weird ingredients that sound like a chemistry experiment, and no tragic cleanup afterward.
Also, if you’ve ever looked into a bag of chips and thought, “These are great, but what if they were made of pasta and covered in vegan cheese?”—this is for you. Crunchy, golden, savory little bites that are way fancier than they have any right to be.
And the best part? You can say, “Oh yeah, I made these,” and immediately become the most interesting person in the room.
Ingredients You’ll Need
You ready? It’s barely even a grocery trip.
- 2 cups cooked pasta – Use short pasta like bowties (aka farfalle), penne, or rigatoni. Long noodles? A disaster waiting to happen.
- 1 tbsp olive oil – Because dry pasta chips are a crime.
- 3 tbsp vegan parmesan – Store-bought or homemade. Go wild.
- 1 tsp garlic powder – Not optional unless you enjoy flavorless food.
- 1 tsp Italian seasoning – Fancy way of saying “herb mix.”
- Salt to taste – Just a pinch, unless you’re salty already.
Optional (but you’ll probably want them):
- Crushed red pepper flakes – For a little heat.
- Nutritional yeast – If you’re feeling extra cheesy.
Step-by-Step Instructions
- Cook your pasta al dente.
Don’t overcook it, unless you’re trying to make mashed potato pasta chips (ew). Drain and cool slightly. - Toss it like you mean it.
In a big bowl, throw in your cooked pasta, olive oil, vegan parm, garlic powder, Italian seasoning, and any extras. Mix until every noodle looks like it’s ready for a red carpet. - Preheat your air fryer to 390°F (200°C).
Yes, preheat it. No, you’re not too cool for that. - Spread pasta in a single layer.
Don’t just dump it all in—air fryers have feelings. You want the pasta pieces to have space so they get crispy, not soggy. - Air fry for 8–10 minutes.
Shake the basket halfway through so no chip gets left behind. Keep an eye on it during the last few minutes—they can go from “perfectly golden” to “why does this taste like charcoal?” real quick. - Cool (if you can wait).
They crisp up even more as they cool. But if you burn your mouth because you couldn’t wait? Relatable.
Common Mistakes to Avoid
- Skipping the preheat.
You thought it didn’t matter. Your mushy pasta chips disagree. - Crowding the air fryer.
This is pasta, not a rush-hour subway. Give them breathing room. - Overcooking the pasta.
You’re going for “firm,” not “melt-in-your-mouth.” Trust me. - Forgetting to season.
Pasta chips without seasoning are like texting your ex: pointless and a little sad.
Alternatives & Substitutions
No vegan parm?
No problem. Nutritional yeast adds that savory, cheesy kick. You could also use any vegan cheese shreds, but be warned: some melt better than others (aka some just… don’t).
No olive oil?
Use avocado oil or even spray oil. Just don’t skip it unless you enjoy choking on dry pasta.
No air fryer?
You can bake them at 400°F (205°C) for about 15-20 minutes, flipping halfway through. Still tasty, just slightly less crispy. Think of it as the budget-friendly version.
Want it gluten-free?
Use gluten-free pasta! Just be sure it holds its shape. Some of those GF pastas crumble like your willpower during a cookie sale.
FAQ (Frequently Asked Questions)
Can I use spaghetti or fettuccine?
You could, but should you? Probably not. Long noodles turn into crispy chaos. Stick to short pasta—it’s the move.
Do I have to use vegan parmesan?
Nah, but it adds major flavor. You can leave it out or sub in nutritional yeast, a.k.a. the magic fairy dust of vegan cooking.
How long do they stay crispy?
If you don’t eat them all in one sitting (how?), they’ll stay crispy in an airtight container for 2–3 days. After that, they’re still edible but lose their crunch. Like sad popcorn.
Can I double the batch?
Totally, but don’t cram it all in at once. Do it in batches unless you want pasta mulch.
Can I make these oil-free?
Technically yes, but they’ll be drier than your group chat after someone suggests a juice cleanse.
Are they good for kids?
Yes! Just maybe go easy on the chili flakes. Unless your toddler is into spice. Then… carry on, little legend.
Final Thoughts
There you go—crispy, cheesy, air-fried bites of joy made from pasta. Who knew carbs could reinvent themselves like this?
These pasta chips are snackable, shareable (if you’re feeling generous), and totally customizable. Whip them up for movie night, game day, or just when you’re bored and want to impress your taste buds.
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. 🧑🍳💥
And hey, if you find yourself making a second batch the same day… I won’t judge.