Air Fryer Pasta Croutons (Print)

Crunchy pasta pieces cooked until golden, perfect for snacking or topping salads with bold seasoning.

# Components:

→ Pasta

01 - 2 cups dried short pasta (penne, fusilli, or rigatoni)

→ Seasoning

02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon Italian seasoning
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon freshly ground black pepper
08 - 2 tablespoons finely grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than package instructions. Drain and rinse under cold water to halt cooking.
02 - Pat cooked pasta dry using paper towels to remove all excess moisture.
03 - In a large bowl, toss pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, black pepper, and Parmesan cheese if using, ensuring even coating.
04 - Preheat air fryer to 400°F (200°C) for 3 minutes.
05 - Place seasoned pasta in a single layer in the air fryer basket, working in batches if needed to prevent overcrowding.
06 - Air fry for 10 to 12 minutes, shaking the basket halfway, until golden brown and crisp.
07 - Allow pasta croutons to cool completely before using as a salad topper or snack.

# Expert Advice:

01 -
  • They add crunch without the guilt of traditional croutons, and you control exactly what goes into them.
  • Takes barely 22 minutes from start to finish, so you can make them while prepping dinner.
  • Once you taste them warm and fresh, you'll understand why I make a double batch every time.
02 -
  • Undercooking the pasta before air frying is essential—if you cook it to the package time, they'll turn out chewy instead of crispy no matter how long you air fry them.
  • Moisture is your enemy here, so don't skip the drying step and don't skip shaking the basket halfway through.
03 -
  • If your first batch comes out uneven, it might mean your air fryer has hot spots—pay attention to which pieces cook faster and adjust the basket position next time.
  • Add the Parmesan at the tossing stage, not after, so it adheres and gets toasty rather than just dusting the outside.
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