Save I was scrolling through leftover ingredients one rainy Tuesday when I spotted a container of cooked pasta shells from the night before. Instead of reheating them the usual way, I tossed them in olive oil and threw them into the air fryer on a whim. What came out fifteen minutes later was a revelation: golden, crispy, ridiculously addictive little pockets that my kids devoured before I could even plate them. That happy accident became our favorite snack, and now I make extra pasta on purpose just to have an excuse to crisp it up the next day.
The first time I served these at a family gathering, my aunt thought I had ordered fancy Italian chips from a restaurant. When I told her it was just pasta shells and the air fryer, she laughed so hard she made me write down the steps on a napkin. Now she brings them to every potluck, and nobody believes her either. Its become our little inside joke, and honestly, I love how something so simple can feel like a party trick.
Ingredients
- Medium pasta shells (250 g): The shape holds seasoning beautifully and crisps up with satisfying crunch. Make sure theyre fully drained and patted dry, or theyll steam instead of crisp.
- Olive oil (2 tbsp): Just enough to coat each shell and help the seasonings stick without making them greasy.
- Garlic powder (1/2 tsp): Adds a warm, savory base that blooms in the heat of the air fryer.
- Smoked paprika (1/2 tsp): Gives a subtle smoky depth that makes people ask what your secret is.
- Dried Italian herbs (1/2 tsp): Oregano, basil, or thyme bring that familiar comfort flavor without any fuss.
- Sea salt and black pepper (1/2 tsp, 1/4 tsp): Essential for bringing out every other flavor, season boldly.
- Grated Parmesan (30 g, optional): Sprinkle it on hot shells and it melts into crispy, salty magic.
- Fresh parsley and marinara (optional): A handful of green and a dipping sauce turn this into a proper snack spread.
Instructions
- Cook and cool the pasta:
- Boil the shells until just al dente, then drain and rinse under cold water to stop the cooking. Pat them completely dry with paper towels, this step is non negotiable for crispness.
- Season generously:
- Toss the cooled shells in a large bowl with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper until every piece is evenly coated.
- Preheat the air fryer:
- Set it to 200 degrees Celsius (400 degrees Fahrenheit) and let it warm up for 3 minutes.
- Arrange in a single layer:
- Spread the shells in the basket without overcrowding, work in batches if needed. Crowding leads to soggy spots, and nobody wants that.
- Air fry and shake:
- Cook for 12 to 15 minutes, shaking the basket halfway through to ensure even browning. Youll know theyre ready when theyre golden and crackling.
- Serve immediately:
- Transfer to a bowl, sprinkle with Parmesan and parsley while hot, and serve with marinara for dipping.
Save One evening, my daughter grabbed a handful of these straight from the air fryer basket and declared them better than any chip. Watching her crunch through them with such joy made me realize that some of the best recipes dont come from cookbooks, they come from curiosity and a willingness to play around. These crispy shells have become our after school ritual, and I wouldnt trade that for anything.
Choosing Your Pasta Shape
While medium shells work beautifully, rigatoni and penne crisp up just as well and offer different textures. I once tried farfalle on a whim, and the edges turned into delicate, salty crisps that vanished in seconds. Dont be afraid to experiment with whatever shape is hiding in your pantry, the air fryer is forgiving and the results are always fun.
Flavor Variations to Try
Ive swapped smoked paprika for chili flakes when I wanted heat, and tossed in nutritional yeast instead of Parmesan for a vegan umami punch. One time I used everything bagel seasoning, and it tasted like a savory snack from a fancy cafe. The base method stays the same, but the flavor possibilities are endless, so trust your cravings and go wild.
Serving and Storage Tips
These are best enjoyed fresh and hot, straight from the air fryer when theyre at peak crunch. If you have leftovers (rare, but possible), store them in an airtight container and reheat for a few minutes in the air fryer to restore their snap. Ive also crumbled them over Caesar salad for a creative crouton swap, and they added the perfect salty crunch.
- Let the pasta cool completely before tossing in oil to avoid sogginess.
- Double the batch if youre serving a crowd, they disappear faster than you think.
- Experiment with dipping sauces like ranch, pesto, or spicy aioli for variety.
Save This recipe taught me that the best ideas often come from leftovers and a little curiosity. I hope these crispy shells bring as much joy to your kitchen as they have to mine.