Air Fried Pasta Croutons (Print Version)

Crispy air fried pasta pieces seasoned with garlic and Italian spices, perfect as a salad topper or snack.

# 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 and cook the pasta for 2 minutes less than package instructions until al dente. Drain and rinse under cold water to halt cooking.
02 - Thoroughly pat the cooked pasta dry with paper towels to remove 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, until evenly coated.
04 - Preheat the air fryer to 400°F (200°C) for 3 minutes.
05 - Place the seasoned pasta in a single layer in the air fryer basket, working in batches if needed to avoid overcrowding.
06 - Cook for 10 to 12 minutes, shaking the basket halfway through, until pasta pieces are golden brown and crisp.
07 - Allow pasta croutons to cool completely before using as a salad topper or snack.

# Expert Advice:

01 -
  • They're ready in 22 minutes from start to finish, and most of that is just air fryer time.
  • One batch elevates a boring salad into something your guests actually want seconds of.
  • They stay crunchy for days in a container, so you can make them ahead without stress.
02 -
  • Undercooking the pasta is non-negotiable—pasta that's already soft will never get truly crispy, only hard and bitter.
  • Moisture is your enemy; even slightly damp pasta will steam instead of fry, so that towel-patting step is sacred.
03 -
  • Buy the cheapest dried pasta you can find; fancy pasta doesn't make better croutons, and you're frying it anyway.
  • If you're making a big batch for a party, season everything the night before and store it dry, then air fry just before guests arrive for maximum crispiness.
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