17 Air Fryer Pasta Chips (High-Protein Version)

Pasta chips took over the internet faster than you can say “TikTok food trend,” and honestly, I get it. They’re crunchy, salty, ridiculously addictive, and dead simple to make. But here’s the thing—most versions are basically empty carbs masquerading as a snack. Which is fine occasionally, but what if you could level them up with actual protein?

That’s where high-protein pasta comes in. We’re talking chickpea, lentil, edamame—all those legume-based pastas that pack double or triple the protein of regular wheat pasta. Toss them in your air fryer with the right seasonings, and you’ve got a snack that’s actually worth eating. No guilt, no crash, just crispy satisfaction.

I’ve spent way too many weekends experimenting with different pasta shapes, protein types, and flavor combos in my air fryer. Some flopped hard. Others? Absolute game-changers. This list is the result of all that trial and error, so you don’t have to waste your time or ingredients.

Why Protein Pasta Works Better for Chips

Regular pasta gets crispy in the air fryer, sure. But protein pasta does something different. The higher protein and fiber content means these chips actually keep you full. You’re not gonna demolish an entire batch and wonder why you’re hungry twenty minutes later.

Plus, air frying cuts down significantly on oil compared to deep frying, which already makes this a healthier option. Combine that with pasta that’s made from chickpeas or lentils instead of refined wheat, and you’ve got a snack that actually does your body some favors.

Most protein pastas clock in around 12-24 grams of protein per serving compared to regular pasta’s measly 7-8 grams. That’s a massive difference when you’re trying to hit your macros or just avoid feeling like garbage after snacking.

The Best Protein Pastas for Air Fryer Chips

Not all protein pastas crisp up the same way. After testing basically every brand I could find, here’s what works best. Chickpea pasta gives you that nutty flavor and holds its shape like a champ. Red lentil pasta crisps up beautifully but can get a bit crumbly if you’re not careful. Edamame pasta has this slightly earthy taste that works great with Asian-inspired seasonings.

I use this chickpea pasta most often because it’s widely available and consistently crispy. The texture is closest to regular pasta, which makes it perfect if you’re trying to convert skeptical family members.

Honestly, shape matters too. Penne, rigatoni, and rotini work better than spaghetti or fettuccine. You want something with some surface area that’ll get properly crispy. Long noodles just end up weird and chewy in spots.

17 High-Protein Air Fryer Pasta Chip Recipes

1. Classic Parmesan Chickpea Chips

This is your gateway recipe. Simple, familiar flavors, maximum crispiness. Cook chickpea penne until al dente, toss with olive oil, garlic powder, and freshly grated Parmesan. Air fry at 400°F for 8-10 minutes, shaking halfway through. The cheese gets all golden and crusty on the edges.

I make a double batch of these every Sunday and keep them in an airtight container for the week. They’re perfect for when you need something crunchy at 3 PM and don’t want to inhale a bag of chips. Get Full Recipe.

2. Buffalo Ranch Lentil Chips

Red lentil rotini tossed in buffalo sauce and ranch seasoning. This combo hits different. The tangy heat from the buffalo sauce caramelizes in the air fryer, and the ranch adds this creamy, herby contrast. Cook them at 390°F for about 9 minutes.

Fair warning: these are dangerously addictive. My roommate ate an entire batch while I was writing this article. If you’re into spicy snacks that actually have substance, this is your move.

3. Everything Bagel Edamame Chips

Edamame pasta with everything bagel seasoning is one of those “why didn’t I think of this sooner” moments. The sesame seeds get toasty, the garlic and onion bits get crispy, and you’ve got this savory umami bomb that’s also packed with protein.

I sprinkle this everything bagel seasoning on basically everything now, but it’s especially good on these chips. Air fry at 400°F for 8 minutes, and try not to eat them all before they cool down.

Looking for more ways to use your air fryer for quick meals? Check out these super easy air fryer dinners ready in 10 minutes or these simple air fryer lunches for busy days.

4. Garlic Herb Chickpea Chips

Minced garlic, Italian herbs (basil, oregano, thyme), a touch of olive oil, and chickpea penne. This tastes like the crispy edges of garlic bread but with way more protein. The herbs get fragrant as they toast, and your whole kitchen smells incredible.

I use fresh garlic instead of powder for this one because it makes a real difference. Just make sure to mince it super fine so it doesn’t burn. 400°F for 9 minutes does the trick.

5. Taco-Seasoned Lentil Chips

Red lentil pasta meets taco seasoning, and the result is basically healthy Doritos. Chili powder, cumin, paprika, garlic powder—all the good stuff. These go perfectly with salsa or guacamole for dipping.

Pro move: add a squeeze of lime juice right when they come out of the air fryer. It brightens everything up and adds this little acidic punch that keeps you reaching for more.

6. Truffle Parmesan Edamame Chips

Okay, this one’s a little fancy, but hear me out. Edamame pasta, truffle oil (just a drizzle—that stuff is potent), Parmesan, and black pepper. Air fry at 395°F for 8 minutes. These taste expensive but cost basically nothing to make.

I keep this truffle oil in my pantry specifically for moments when I want to feel bougie. A little goes a long way, so one bottle lasts forever.

7. Cajun Chickpea Chips

Cajun seasoning on chickpea pasta is the move if you like heat with layers. It’s not just spicy—there’s paprika, garlic, onion, oregano, thyme, and cayenne all working together. These have this smoky, slightly spicy flavor that’s completely different from straight-up hot sauce chips.

Air fry at 400°F for 9 minutes. Shake the basket at least twice during cooking because Cajun seasoning can clump up in spots if you’re not careful.

8. Lemon Pepper Lentil Chips

Lemon zest, cracked black pepper, and red lentil rotini. This combo is bright, zingy, and surprisingly refreshing for a crispy snack. The lemon zest gets slightly caramelized in the air fryer, which adds this incredible depth.

Make sure you’re using fresh lemon zest, not that dried stuff in a jar. The oils in fresh zest make all the difference. These are great for when you want something lighter but still crunchy and satisfying. For more protein-packed air fryer ideas, try these high-protein air fryer bowls.

9. Smoky Paprika Chickpea Chips

Smoked paprika has this incredible depth that regular paprika just doesn’t have. Mix it with a bit of garlic powder and sea salt, toss with chickpea penne, and air fry at 395°F for 8-9 minutes. The smokiness intensifies as they crisp up.

These remind me of barbecue chips but without all the sugar and artificial flavoring. They’re perfect with a cold beer on a Friday night, not that I’d know anything about that.

10. Rosemary Garlic Edamame Chips

Fresh rosemary (chopped fine), minced garlic, olive oil, and edamame pasta. This is herbaceous and fragrant in the best way. The rosemary gets crispy and the garlic gets golden. It’s like fancy restaurant bread but in chip form.

I use this garlic press to get the garlic super fine. Nobody wants big chunks of garlic that burn—trust me, I learned that lesson the hard way.

11. Sweet and Spicy Sriracha Chips

Sriracha, honey, and a splash of soy sauce on chickpea pasta. The honey caramelizes in the air fryer and balances out the heat from the sriracha. These are sweet, spicy, sticky, and completely addictive.

Cook at 385°F for about 10 minutes, and watch them carefully in the last few minutes. The honey can go from perfectly caramelized to burnt pretty fast.

12. Mediterranean Herb Lentil Chips

Za’atar seasoning on red lentil pasta is an absolute revelation. If you haven’t tried za’atar yet, it’s this Middle Eastern spice blend with thyme, oregano, sumac, and sesame seeds. It’s tangy, earthy, nutty, and perfect for these chips.

Air fry at 400°F for 9 minutes. These pair incredibly well with hummus or tzatziki for dipping. Actually, they pair well with basically any Mediterranean dip you can think of.

If you’re looking for more high-protein snacks to complement your pasta chips, check out these air fryer snacks under 200 calories.

13. BBQ Ranch Chickpea Chips

BBQ seasoning mixed with ranch powder. Yeah, it sounds weird. Yeah, it’s amazing. The sweet smokiness from the BBQ plays off the tangy herbs from the ranch, and you end up with this flavor that’s somehow greater than the sum of its parts.

These are a hit at parties. People always ask what’s in them, and when I tell them it’s just protein pasta with BBQ and ranch, they never believe me until they try making them themselves.

14. Garlic Parmesan with Red Pepper Flakes

Classic garlic Parmesan but with a kick from red pepper flakes. The heat level is totally customizable—add more or less depending on your tolerance. I like enough flakes to give it a little tingle without making it painful.

Air fry chickpea rigatoni at 400°F for 8-9 minutes. The Parmesan gets all crispy and nutty, and the red pepper flakes toast up and release their oils. It’s perfection.

15. Curry Spiced Lentil Chips

Curry powder on lentil pasta might sound unconventional, but it works. The warm spices—turmeric, coriander, cumin—all get toasty and aromatic. These have this golden color and complex flavor that’s completely different from any other chip on this list.

I like to serve these with a cooling yogurt dip to balance the warmth of the curry spices. Cook at 390°F for 9-10 minutes, stirring once halfway through.

16. Dill Pickle Chickpea Chips

Dried dill, garlic powder, onion powder, and a touch of vinegar powder. These taste like dill pickle chips but with actual nutritional value. The tanginess hits you first, then the dill and garlic kick in.

I found this vinegar powder at a specialty spice shop and it’s been a game-changer for seasoning things without adding liquid. Makes all the difference in getting these chips crispy.

17. Salt and Vinegar Edamame Chips

The classic salt and vinegar combo on edamame pasta. Tart, tangy, salty, and way more protein than those sad potato chips you usually reach for. Spray the cooked pasta with a mist of white vinegar, sprinkle with sea salt, and air fry at 400°F for 8 minutes.

These hit that same craving as regular salt and vinegar chips but won’t leave you feeling sluggish. Plus, you can actually pronounce all the ingredients, which is always a bonus.

For more crispy air fryer favorites, you’ll love these crispy air fryer potatoes with no oil needed and these air fryer veggies that actually taste good.

Best Air Fryer for Pasta Chips

Honestly, most air fryers work fine for this. You don’t need anything fancy. That said, if you’re in the market for one, I’ve had great luck with this Cosori model. It’s got enough space to make a decent batch without being so huge it takes up your whole counter.

The key features you want: decent basket size, temperature control up to at least 400°F, and a shake reminder function if you’re forgetful like me. Avoid the tiny 2-quart models—they’re basically useless for anything more than a single serving.

I also keep these silicone tongs nearby for flipping chips halfway through. They don’t scratch the basket coating and they’re way easier to use than a spatula in a cramped basket.

Storage and Meal Prep Tips

These chips stay crispy for about 3-4 days if you store them right. The trick is to let them cool completely before putting them in a container. Any residual heat creates condensation, and condensation is the enemy of crispiness.

I use these glass containers with airtight lids for storage. Glass doesn’t hold onto flavors like plastic does, which matters when you’re making multiple batches with different seasonings.

For meal prep, I make 2-3 different flavors on Sunday and portion them into small containers. Having grab-and-go high-protein snacks ready means I’m way less likely to raid the vending machine at work.

Dipping Sauce Pairings

IMO, these chips are great on their own, but the right dip takes them to another level. Classic marinara works with basically any savory flavor. Greek yogurt mixed with herbs makes a protein-packed ranch alternative. Hummus is always a solid choice, especially with the Mediterranean-spiced versions.

For the buffalo ranch chips, blue cheese dressing is mandatory. For the taco-seasoned ones, try salsa verde or fresh guacamole. The truffle Parmesan chips? A simple garlic aioli is perfection.

I keep this immersion blender around for making quick dips and sauces. Takes like two minutes to whip up a batch of homemade ranch or aioli, and it tastes infinitely better than store-bought.

Common Mistakes to Avoid

Overcooking the pasta before air frying is the number one mistake I see. You want it barely al dente. It’s going to cook more in the air fryer, so if you start with fully cooked pasta, you’ll end up with something closer to crackers than chips.

Using too much oil is another one. You really only need about a tablespoon for a full batch. More oil doesn’t equal more crispiness—it just makes them greasy. A light coating is all you need.

Not shaking the basket halfway through cooking means you’ll get uneven results. Some chips will be perfect and others will be pale and chewy. Set a timer, shake the basket, carry on.

And seriously, don’t skip letting them cool. I know they smell amazing right out of the air fryer, but they continue crisping up as they cool. Give them at least five minutes. Trust the process.

Speaking of air fryer meals, if you’re looking to expand your repertoire, try these air fryer meals anyone can make and these lazy girl air fryer dinners with just 5 ingredients.

Nutritional Benefits of High-Protein Pasta

Let’s talk real numbers for a second. Regular pasta gives you about 7-8 grams of protein per serving. Chickpea pasta? Around 14 grams. Red lentil pasta can hit 20 grams. That’s a massive difference, especially if you’re trying to build muscle or just stay full longer.

The fiber content is significantly higher too. Where regular pasta has maybe 2-3 grams of fiber, protein pasta can pack 5-10 grams. More fiber means better digestion and more stable blood sugar levels. No more energy crashes an hour after snacking.

Plus, most protein pastas are made from legumes, which means you’re getting iron, magnesium, and folate along with the protein and fiber. It’s not just empty carbs anymore—you’re actually getting nutrients that do something useful in your body.

Why Air Frying Beats Deep Frying

I’m not gonna pretend air-fried chips taste exactly like deep-fried ones. They don’t. But they’re pretty damn close, and the health benefits make it worth the slight difference.

Air frying can cut calories by up to 80% compared to deep frying because the food doesn’t absorb massive amounts of oil. You’re using maybe a tablespoon versus cups of the stuff. That’s a huge difference in your overall fat intake.

There’s also the whole acrylamide thing. Deep frying at high temperatures creates this chemical compound that’s not great for you. Studies suggest air frying produces less acrylamide than deep frying, though it’s still present. Not perfect, but better.

And FYI, cleanup is about a thousand times easier. No giant pot of oil to deal with, no grease splattered everywhere, just a basket to wash. That alone makes it worth switching.

Final Thoughts

Look, I’m not gonna tell you these pasta chips will change your life. But they might change your snacking habits, and that’s honestly just as important. Having a high-protein, actually-filling option when you’re craving something crunchy and salty means you’re not mindlessly eating junk that leaves you hungry and irritable.

The beauty of these recipes is how flexible they are. Don’t have chickpea pasta? Use lentil. Out of truffle oil? Skip it and add extra Parmesan. The formula is simple: cook protein pasta, toss with minimal oil and seasonings, air fry until crispy, try not to eat the entire batch in one sitting.

I’ve genuinely made these chips hundreds of times at this point. Some weeks I make the same flavor four batches in a row. Other weeks I try something completely random just to see what happens. They’ve become my default snack, and I don’t see that changing anytime soon.

Your air fryer is capable of way more than you think. These chips are proof. Now go experiment, find your favorite flavor combo, and enjoy the fact that you’re eating something that actually has nutritional value instead of the usual snack food nonsense.