# Components:
→ 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, adjust to taste
06 - 1 tsp garlic powder
07 - 1/2 tsp smoked paprika
08 - Zest of 1 lemon
09 - 1/2 tsp black pepper
10 - 3/4 cup grated Parmesan cheese
11 - 1 tsp sea salt
→ Garnish
12 - Extra grated Parmesan
13 - Fresh parsley, chopped
14 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F or set the air fryer to 400°F.
02 - Bring 6 cups of water to a boil in a large pot. Add 1 tsp salt and pasta. Boil 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, combine cooked pasta with 2 tbsp olive oil, 1 tsp chili flakes, 1 tsp garlic powder, 1/2 tsp smoked paprika, lemon zest from one lemon, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese (about 60 g). Season with 1 tsp sea salt and toss thoroughly.
04 - Spread the coated pasta in a single layer on a parchment-lined baking sheet or in the air fryer basket. Avoid overcrowding to ensure even crispiness.
05 - Bake in the oven for 18 to 22 minutes, or air fry for 10 to 12 minutes, shaking or stirring halfway through, until the pasta chips turn golden and crisp.
06 - Immediately after cooking, sprinkle the remaining 1/4 cup (about 20 g) grated Parmesan over the pasta chips. Allow them to cool for 5 minutes.
07 - Garnish with chopped fresh parsley and serve with lemon wedges for squeezing.
