Pin I stumbled onto these pasta croutons by accident one weeknight when I was staring at a half-empty box of penne and wondering what to do with it. My air fryer was sitting on the counter, practically daring me to try something unconventional, and within minutes I'd tossed the pasta with oil and spices and thrown it in. What came out was pure magic—crispy, golden, and impossible to stop eating straight from the basket. Now they're my secret weapon for turning a simple Caesar salad into something that makes people ask for the recipe.
The first time I brought these to a potluck, I made the mistake of putting them in a shared bowl right next to the salad. They were gone in five minutes, and someone actually asked if I could bring them every time I came over. That moment—watching people genuinely light up over seasoned pasta pieces—made me realize these weren't just a creative use of pantry staples, they were something special.
Ingredients
- Dried short pasta (penne, fusilli, or rigatoni): Use 2 cups—the shape matters because tubes and spirals catch seasoning better and get crispier edges than other cuts.
- Olive oil: Just 2 tablespoons is enough to coat everything and help it crisp up beautifully in the air fryer.
- Garlic powder: 1 teaspoon gives you that savory backbone without any wet garlic texture that might steam them.
- Italian seasoning: 1 teaspoon blends herbs together so you get that well-rounded flavor in every bite.
- Paprika: ½ teaspoon adds a subtle warmth and color—this is where the visual appeal comes from.
- Salt and black pepper: ½ teaspoon and ¼ teaspoon respectively, because these are the fundamentals that bring everything into focus.
- Parmesan cheese: 2 tablespoons finely grated, optional but honestly game-changing—it gets a little nutty and crispy as it cooks.
Instructions
- Cook the pasta just short of done:
- Boil salted water, add your pasta, and pull it out 2 minutes before the package says it's ready. You want it still slightly yielding when you bite into a piece, because it'll firm up completely in the air fryer.
- Dry it thoroughly:
- This step is non-negotiable—use paper towels and really pat down each batch. Any moisture hanging around will steam them instead of crisping them.
- Coat everything evenly:
- Toss the drained pasta with oil and all your seasonings in a big bowl, making sure every piece gets a light coat. A little elbow grease here pays off in flavor.
- Get your air fryer ready:
- Heat it to 400°F for a few minutes while you arrange the pasta. You want it hot and ready to go the second everything goes in.
- Arrange in a single layer:
- Spread the pasta out so pieces aren't piled on top of each other—work in batches if your basket is snug. Air fryers work by circulating heat, so crowding defeats the purpose.
- Air fry and shake:
- Cook for 10 to 12 minutes total, and shake the basket halfway through so the pieces turn golden on all sides. You'll hear them rattle, which is the sound of perfection happening.
- Cool completely:
- Let them sit on the counter until they're completely room temperature. They'll harden up further and get even crunchier as they cool.
Pin There's something almost meditative about hearing those pasta pieces rattle around in the air fryer basket, knowing they're transforming from something ordinary into something unexpected. My kids started requesting them as an after-school snack, which tells you everything about how good they are.
How to Use Them Beyond Salad
Yes, they're perfect scattered over a Caesar salad, but they're also brilliant sprinkled onto creamy tomato soup, tossed into a grain bowl for crunch, or honestly just eaten warm from the basket with a little extra Parmesan. I've even crushed them up and used them as a coating for baked chicken. Once you have a batch on hand, you'll find yourself reaching for them in unexpected ways.
Why the Air Fryer Wins Here
Unlike oven croutons that need you to fuss with them constantly, the air fryer does the work for you with minimal oil and maximum crunch. The circulating heat gets into every crevice and corner, so you get this incredible textural contrast—crispy outside with just enough chew left inside. Plus, the whole thing takes 12 minutes instead of 20 or 30.
Storage and Flavor Variations
Store these in an airtight container at room temperature for up to 3 days, though honestly they rarely last that long in my house. Once you have the basic technique down, you can swap seasonings completely—try everything from smoked paprika and cumin to ranch seasoning or even a pinch of chili flakes. The foundation is always the same; the personality changes with whatever you're serving them with.
- Store in an airtight container away from any moisture or they'll soften up.
- Double the batch and freeze extras for up to two weeks if you want them ready anytime.
- Taste them while still slightly warm to catch any seasoning gaps before cooling.
Pin These pasta croutons taught me that some of the best kitchen discoveries happen when you stop following the rulebook and just try something unexpected. They've become such a regular part of my cooking now that I can't imagine not having them around.
Recipe Questions
- → What pasta types work best for air frying?
Short pasta shapes like penne, fusilli, or rigatoni are ideal as they crisp evenly and hold their shape after cooking.
- → How do I achieve maximum crispiness?
Dry the cooked pasta thoroughly before seasoning to remove moisture, then air fry in a single layer, shaking halfway for even crisping.
- → Can I adjust the seasoning?
Yes, try smoked paprika, chili flakes, or your favorite spice blends to customize flavor profiles for different tastes.
- → Is Parmesan cheese necessary?
Parmesan adds extra flavor but can be omitted or replaced with vegan alternatives for dairy-free options.
- → How should air-fried pasta pieces be stored?
Keep cooled pasta croutons in an airtight container at room temperature for up to three days to maintain crunchiness.