Air Fryer Pasta Croutons (Printable Version)

Golden, crunchy pasta bites air-fried for a flavorful snack or salad addition.

# What You'll Need:

→ 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 to achieve al dente texture. Drain and rinse under cold water to halt cooking.
02 - Thoroughly pat the drained pasta dry with paper towels to remove all excess moisture.
03 - In a large mixing bowl, combine pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, and Parmesan cheese (if using). Toss 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. Work in batches to avoid overcrowding.
06 - Cook for 10 to 12 minutes, shaking the basket halfway through, until the pasta is golden brown and crispy.
07 - Allow pasta croutons to cool completely before using as a topping or snack.

# Expert Suggestions:

01 -
  • They're ridiculously easy to make, requiring just pasta, oil, and seasonings you probably already have.
  • One batch transforms a plain Caesar salad into something your guests will actually ask about.
  • Homemade versions taste infinitely better than store-bought croutons and cost a fraction of the price.
02 -
  • Undercooking the pasta by two minutes is non-negotiable—I learned this the hard way when my first batch turned out tough and chewy instead of snappy and light.
  • Moisture is the enemy of crispness, so drying that pasta afterward makes the difference between a sad snack and something genuinely crunchy.
  • If your basket is too full, the pieces in the middle won't crisp properly no matter how long you cook—work in batches without shame.
03 -
  • Make a big batch and store extras so you always have something crunchy on hand for salads, soups, or when you need a quick savory snack.
  • Don't skip the cooling step—they continue to crisp as they cool, and using them while warm softens them right back up.
  • If Parmesan isn't your thing, try nutritional yeast, feta, or even a sprinkle of cheddar powder for different flavor directions.
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