Keto Pasta Chips
Published June 18, 2022 • Updated February 28, 2026
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I turned low-carb pasta into the crunchiest keto pasta chips in my air fryer. Tossed in parmesan and Italian seasoning, these are what I reach for on movie night instead of popcorn.
I saw pasta chips all over TikTok and thought, there’s no way this works with low-carb pasta. Regular pasta goes crispy in the air fryer because of the starch, and most keto noodles barely hold together when you boil them. But I had to try. I grabbed a bag of lupin flour pasta in a ziti shape, tossed the cooked noodles in olive oil and parmesan, and air fried them at 400 degrees. Six minutes later, I had a bowl of something that actually crunched.
The hardest part was finding a noodle that would hold up. I tried three different brands before landing on the lupin flour ziti. Most crumbled apart in the air fryer or came out chewy instead of crispy. The lupin flour version stayed intact and crisped up with real crunch, not just a dry texture. You can also try these wheat-based keto noodles if you can’t find the lupin ones.
The seasoning is straightforward: olive oil, grated parmesan, garlic powder, Italian seasoning, salt and pepper. I coat every single noodle before they go into the air fryer because any bare spots won’t crisp up the same way. The oil is what turns the pasta surface golden and crunchy instead of just dried out.
One thing I picked up after a few batches: shake the basket halfway through cooking. The noodles sitting on the bottom get more direct heat, so giving them a shake at the 3-minute mark spreads the crispiness evenly. I also undercook the pasta slightly before air frying (about a minute less than the package directions). If you go full al dente, the pieces tend to crumble once they dry out. Pull them a little early and they keep their shape while still getting that crunch you want.
I keep these around as a snack the same way I keep keto tortilla chips or avocado chips stocked in my pantry. They’re great on their own with just the parmesan seasoning, and the tube shape of the ziti actually scoops up dips better than any flat chip I’ve tried. I started making a double batch on Sundays so we have them ready for the week.
Each serving has roughly 4g net carbs and 12g protein, which makes this one of the better snack options on keto for actually keeping you full. I’ve served these alongside keto nachos at game day and nobody realized the pasta was low carb.
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Ingredients
8 oz low-carb pasta -
2 tablespoons olive oil
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3 tablespoons grated parmesan cheese
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1/2 teaspoon Italian seasoning
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1/2 teaspoon garlic powder
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salt and pepper to taste
Step by Step Instructions
Step by Step Instructions
Cook pasta
Cook pasta in boiling water according to package directions. Cook until al dente. Drain and add to a medium bowl.
Add seasonings
Add olive oil, parmesan cheese, Italian seasoning, garlic powder, salt and pepper. Toss or stir to coat.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I freeze pasta chips?
I freeze these all the time when I make a big batch. Lay them in a single layer on a baking sheet, freeze until solid (about an hour), then transfer to a freezer bag. They keep for up to 2 months. When I'm ready to eat them, I put them back in the air fryer at 400 degrees for about 2 minutes and they crisp right back up.
How do I make them extra crispy?
I've made enough batches to know what works. First, undercook the pasta slightly (about a minute less than the package says). Fully cooked noodles crumble as they dry out. Second, make sure every noodle is coated in oil before air frying. Bare spots dry out instead of crisping. Third, shake the basket at the 3-minute mark so the bottom pieces rotate to the top for even cooking.
Are these gluten-free?
The lupin flour pasta I use is gluten-free, so yes. If you go with the wheat-based keto noodle option, those do contain gluten. I've linked both in the recipe so you can pick what works for your situation.
What flavor variations can I make?
I've tried a few beyond the Italian seasoning version. My favorite is a salt and vinegar batch: I toss the cooked noodles in a splash of white vinegar before adding the oil and seasoning, then air fry as usual. I've also done a spicy version with red pepper flakes and a pinch of cayenne. Smoked paprika is another good one if you want something savory without the heat.
How many net carbs per serving?
With the lupin flour pasta I use, each serving comes out to roughly 4g net carbs and 12g protein. That's what makes these one of my favorite keto snacks. The protein actually keeps me full, which is more than I can say for regular chips.
Can I bake these in the oven?
I've done it when my air fryer was already in use. Spread the seasoned noodles on a parchment-lined baking sheet in a single layer and bake at 400 degrees for 8-10 minutes, flipping halfway through. They come out a little less evenly crisped than the air fryer version, but they still work.
What brand of low-carb pasta do you use?
I use a lupin flour pasta in a ziti shape (it's linked in the recipe). I tested about three different brands before settling on this one because most others either crumbled in the air fryer or came out chewy instead of crispy. If you can't find the lupin flour version, the wheat-based keto noodles I linked also work.
Not sure low-carb pasta would get crispy enough to be worth it, but air fried a batch anyway. The parmesan bakes onto each piece and you get this crunch that feels nothing like pasta. Stood over the counter eating them before I even sat down. Making these every movie night.
Third batch in and I finally figured out an extra tablespoon of parmesan keeps them crispy long after they come out.
Do you need to let the pasta dry a bit after boiling before tossing it with the olive oil and parmesan, or does it go straight in? Worried the moisture will stop it from crisping.
Shake them well in the colander and go straight in. I don't pat them dry or anything, just let the steam off for about 30 seconds, then toss with the oil while they're still warm. The warmth actually helps the parmesan stick.
Swapped the Italian seasoning for a ranch packet because I was completely out, and it might actually be my favorite version now. The parmesan-ranch combo does something I wasn't expecting, this tangy, savory thing that pairs freaking well with the crispy pasta texture. I also threw in a half teaspoon of red pepper flakes and that heat is now non-negotiable for me. Learned after two batches: let them cool on a wire rack instead of the air fryer tray. The bottoms steam up and go soft if you leave them sitting in there. Complete texture difference. Four stars because I'm still dialing in the timing to get every piece crispy, not just the top layer.
Ranch packet and parmesan shouldn't work that well together but I believe it. Also want to try the red pepper flakes version. Wire rack is the right call, the bottoms steam up sitting in the basket and you lose all the crunch.