Crispy golden pasta chips with lemon, Parmesan, and chili, perfect for snacking or sharing.
# What You'll Need:
→ Pasta
01 - 9 oz rigatoni or penne pasta
02 - 6 cups water
03 - 1 tsp salt
→ Coating
04 - 2 tbsp olive oil
05 - 1 tsp chili flakes
06 - 1 tsp garlic powder
07 - ½ tsp smoked paprika
08 - Zest of 1 lemon
09 - ½ tsp black pepper
10 - ¾ cup grated Parmesan cheese
11 - 1 tsp sea salt
→ Garnish
12 - Extra grated Parmesan cheese
13 - Fresh chopped parsley
14 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F or set air fryer to 400°F.
02 - Bring 6 cups of water to a boil in a large pot. Add 1 tsp salt and rigatoni or penne. Cook until just al dente, approximately 2 minutes less than package instructions. Drain and rinse under cold water to halt cooking.
03 - In a mixing bowl, toss the drained pasta with 2 tbsp olive oil, 1 tsp chili flakes, 1 tsp garlic powder, ½ tsp smoked paprika, lemon zest from 1 lemon, ½ tsp black pepper, and ½ cup grated Parmesan. Season with 1 tsp sea salt.
04 - Spread the coated pasta in a single layer on a parchment-lined baking sheet or place in the air fryer basket without overcrowding.
05 - Bake in the oven for 18 to 22 minutes or air fry for 10 to 12 minutes, shaking halfway through, until golden and crisp.
06 - Sprinkle immediately with remaining grated Parmesan. Let cool for 5 minutes before serving.
07 - Garnish with fresh chopped parsley and serve with lemon wedges for squeezing.
