I’m a little flabbergasted that I never thought about air frying pasta noodles. What a genius idea! I’m a big fan of pasta… I always have some on hand in my pantry. If you’re looking for more pasta recipes, make sure to check out my Fettuccini with Cauliflower Cream Sauce, this version with Roasted Acorn Squash and Sausage, or my Grandma June’s Baked Pasta.
Pasta chips are made with cooked noodles that are then tossed in olive oil, parmesan cheese, spices and then air fried to golden perfection. They make a great appetizer for parties (hello pasta chip board!) and should be served with various dipping sauces.
MY FAVORITE VEGAN BASIL PESTO:
When whipping up this recipe, I decided to keep everything vegan so my dad could give them a try. Instead of parmesan, I used nutritional yeast. It’s an awesome cheese substitute and is jam-packed with a crazy amount of vitamins. Below is a recipe for my lightened-up, vegan pesto.
- 2 cups Fresh Basil
- 1/4 cup Nutritional Yeast
- Juice of 1 Lemon
- 3 -4 Garlic Cloves
- 3 tbsp. Almond Milk
- Salt + Pepper, to taste
Simply place all ingredients in a food processor and blend until smooth. Store the pesto in the refrigerator, for up to one week, in an air-tight container. If you’d prefer a traditional recipe, go ahead and give my Roasted Pistachio Pesto and my Oregano Pesto. I also served these with warmed marinara.
HOW TO MAKE AIR FRYER PASTA CHIPS:
- Cook the pasta in heavily salted water to al dente. Drain and transfer the noodles to a large mixing bowl.
- Add olive oil, nutritional yeast (or parmesan) and the spices. Toss until well coated.
- Preheat the air fryer to 400F and fry until golden and crispy.
- Remove the pasta chips from the air fryer and allow to cool slightly. Enjoy with your favorite dipping sauces!
Note: Any size pasta will work for this recipe. My favorites include larger varieties, so they can easily scoop up the dipping sauces. I prefer rigatoni (photographed here), penne or bow tie.
OTHER AIR FRYER RECIPES YOU MIGHT LIKE:
I absolutely love my Instant Pot Vortex Air Fryer. It has double-layer capacity, which allows me to cook items in larger batches. It’s also a dehydrator, toaster, rotisserie, and bakes / broils.
- 8 oz. Rigatoni Dry Pasta
- Salt, as needed for boiling
- 1 tbsp. Olive Oil
- 4 tbsp. Nutritional Yeast or Parmesan Cheese
- ½ tsp. Italian Seasoning
- ½ tsp. Granulated Garlic
- 1 tsp. Red Pepper Flakes (optional)
- Salt + Pepper, to taste
- Fill a large stockpot with water and bring to a rolling boil. Add salt, rigatoni noodles and cook until al dente (according to the package directions).
- Once cooked, drain the noodles and pour them into a large mixing bowl. Toss with olive oil, nutritional yeast or parmesan, seasonings and salt + pepper.
- Preheat the air fryer to 400F. Evenly divide the pasta noodles amongst the two air fryer trays and cook for 12 - 14 minutes, rotating the trays halfway through.
- Serve with your favorite sauces and enjoy immediately.
NOTES ON THIS RECIPE:
- The Instant Pot Vortex Air Fryer comes with two baking trays. If you are using a different brand that has the basket, the cooking times should be the exact same… however, you will need to shake the basket a few times during the cooking process. Depending on the size of the basket, you may have to cook in batches.
- I’ve found that these pasta chips are best enjoyed immediately. However, they’ve stayed crispy in my refrigerator for up to three days. Just make sure to store them in an airtight container after they have fully cooled.
- Olive oil goes a long way in this recipe, so no need to overdo it. One tablespoon should do the trick!
- Want to use these other than an appetizer? They go great on salads (instead of croutons) and can also be crushed to use in place of breadcrumbs!