Save I was rummaging through the pantry one rainy afternoon, staring at a half-empty box of pasta shells, when the idea hit me. What if I treated pasta like potatoes and crisped it up in the air fryer? It sounded a little wild, but I tossed a handful with olive oil and spices, set the timer, and waited. Fifteen minutes later, I was standing over the basket, crunching on golden shells that tasted like the best parts of garlic bread and chips combined. I've been making them ever since, usually when I need a quick snack or want to impress friends without much effort.
The first time I served these at a gathering, I set them out in a bowl next to marinara sauce without explaining what they were. People kept circling back, confused but delighted, asking if they were some kind of fancy cracker. When I told them it was just air fried pasta, half the room didn't believe me until I showed them the empty shell box. Now they're my go to party trick, and I always make a double batch because they disappear faster than I expect.
Ingredients
- Medium pasta shells (250 g): Their cup shape traps oil and seasoning perfectly, and they crisp up beautifully without getting too hard.
- Olive oil (2 tbsp): Just enough to coat each shell and help the spices stick while creating that golden, crispy exterior.
- Garlic powder (1/2 tsp): Adds a warm, savory depth without the risk of burning fresh garlic in the air fryer.
- Smoked paprika (1/2 tsp): Brings a subtle smokiness that makes these taste more complex than they really are.
- Dried Italian herbs (1/2 tsp): A blend of oregano, basil, or thyme gives them that familiar, comforting flavor.
- Sea salt and black pepper: Simple seasonings that let the other flavors shine and keep things balanced.
- Parmesan cheese (30 g, optional): Sprinkled on while they're hot, it melts just enough to cling to the shells and add a salty, nutty finish.
- Fresh parsley and marinara sauce (optional): A little green brightens the plate, and the sauce turns them into something you can dip and enjoy slowly.
Instructions
- Cook and Cool the Pasta:
- Boil the shells in salted water until just al dente, then drain and rinse them under cold water to stop the cooking. Pat them completely dry with paper towels, because any leftover moisture will steam instead of crisp.
- Season the Shells:
- Toss the cooled pasta in a large bowl with olive oil, garlic powder, smoked paprika, Italian herbs, salt, and pepper until every piece is evenly coated. The oil should lightly glisten on each shell without pooling at the bottom.
- Preheat the Air Fryer:
- Set it to 200°C (400°F) and let it warm up for about 3 minutes. This ensures the shells start crisping right away instead of sitting in lukewarm air.
- Arrange in a Single Layer:
- Place the shells in the basket without overcrowding, leaving a little space between each one so hot air can circulate. You might need to cook them in two batches depending on your air fryer size.
- Air Fry Until Golden:
- Cook for 12 to 15 minutes, shaking the basket halfway through to turn the shells and crisp all sides evenly. They're ready when they're golden brown and make a light crunching sound when you tap them.
- Serve Hot:
- Transfer to a bowl and immediately sprinkle with Parmesan and parsley if you're using them. Serve with marinara sauce on the side for dipping while they're still warm and crispy.
Save There's something satisfying about pulling a batch of these out of the air fryer and hearing that first crunch when you bite into one. It's the kind of recipe that makes you feel clever for almost no effort, and it always tastes better than you think it will. I keep a bag of shells in the pantry now just in case the craving hits, because once you've had them fresh and hot, it's hard to go back to regular chips.
What to Serve With Them
I like to set these out with a few different dipping sauces, marinara for something classic, ranch for creamy contrast, or even a garlic aioli if I'm feeling fancy. They also work surprisingly well crumbled over a Caesar salad or tossed into a bowl of soup for a crunchy garnish. Sometimes I just eat them straight from the bowl while standing in the kitchen, which is honestly the best way.
How to Store and Reheat
If you somehow have leftovers, store them in an airtight container at room temperature for up to two days, though they'll lose some crispness over time. To bring them back to life, pop them in the air fryer at 180°C (350°F) for 3 to 4 minutes until they crisp up again. Microwaving will make them chewy, so avoid that if you want to keep the crunch.
Ways to Mix It Up
Once you've made the basic version, it's easy to experiment with different seasonings and shapes. I've tried taco seasoning for a Mexican twist, lemon pepper for something bright and zesty, and even cinnamon sugar for a sweet snack that tastes like churro bites. Rigatoni and penne work just as well if you don't have shells, and adding chili flakes or cayenne gives them a spicy kick that pairs perfectly with cool ranch dip.
- Try nutritional yeast instead of Parmesan for a vegan cheesy flavor that still tastes rich and savory.
- Toss them with a little honey and sea salt right after air frying for a sweet and salty snack.
- Use them as a crunchy topping for mac and cheese or casseroles instead of breadcrumbs.
Save These crispy pasta shells have become one of those recipes I make without thinking, the kind that feels like a small victory every time. Whether you're snacking alone or feeding a crowd, they're proof that the simplest ideas sometimes turn out the best.
Recipe Questions & Answers
- → How do I ensure the pasta shells get crispy in the air fryer?
Make sure the pasta shells are thoroughly dried before air frying. This removes excess moisture and helps achieve a crunchy texture. Also, avoid overcrowding the basket to allow even air circulation.
- → Can I use different pasta shapes besides conchiglie?
Yes, shapes like rigatoni or penne work well and can offer varied textures and bite sizes. Just adjust cooking time slightly if needed for uniform crispness.
- → What seasoning combinations complement this dish best?
Classic Italian herbs like oregano, basil, and thyme combined with garlic powder and smoked paprika provide a balanced savory flavor. Feel free to add chili flakes for some heat or nutritional yeast for a cheesy touch.
- → Is this suitable for vegetarian or vegan diets?
The dish is naturally vegetarian. To make it vegan, omit the Parmesan cheese or replace it with a plant-based alternative.
- → What dipping sauces pair well with crispy pasta shells?
Marinara sauce complements the herbs and spices nicely, but garlic aioli, pesto, or a tangy yogurt dip can also enhance the flavors.