Air Fryer Pasta Croutons (Printable)

Golden, crunchy pasta bites seasoned and air-fried for a savory snack or salad addition.

# What You 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 the pasta and cook for 2 minutes less than package instructions until al dente. Drain and rinse under cold water to stop cooking.
02 - Pat the drained pasta dry thoroughly with paper towels to remove excess moisture.
03 - In a large bowl, toss the pasta with olive oil, garlic powder, Italian seasoning, paprika, salt, pepper, and Parmesan cheese if using, until evenly coated.
04 - Preheat the air fryer to 400°F for 3 minutes.
05 - Place the seasoned pasta in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
06 - Air fry for 10 to 12 minutes, shaking the basket halfway through, until the pasta is golden brown and crunchy.
07 - Let the pasta croutons cool completely before using as a salad topping or serving as a snack.

# Expert Suggestions:

01 -
  • They're ready in under 25 minutes with almost no hands-on time.
  • A clever way to rescue pasta or use up what's already in your pantry.
  • They stay crispy for days in an airtight container, making them perfect for meal prep.
02 -
  • Moisture is your biggest obstacle—skipping the paper towel step or not rinsing properly will leave you with chewy pieces instead of crispy ones.
  • The second shake at the halfway mark is what separates evenly golden croutons from those with pale spots.
03 -
  • Don't skip the cold rinse after boiling—it stops carryover cooking and removes starch so they crisp up instead of getting chewy.
  • If your air fryer runs hot, start checking at 10 minutes; every fryer varies, and burnt croutons are bitter and irredeemable.
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