# 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
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 parsley, chopped
14 - Lemon wedges
# Method:
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 of salt and the pasta. Cook until just al dente, about 2 minutes less than package instructions. Drain and rinse under cold water to halt cooking.
03 - In a mixing bowl, combine cooked pasta with olive oil, chili flakes, garlic powder, smoked paprika, lemon zest, black pepper, ½ cup grated Parmesan, and sea salt. Toss evenly to coat.
04 - Spread the coated pasta in a single layer on a parchment-lined baking sheet or in the air fryer basket, ensuring pieces are not crowded.
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 - Immediately sprinkle the pasta chips with the remaining Parmesan cheese and allow to cool for 5 minutes.
07 - Garnish with fresh chopped parsley and serve alongside lemon wedges for squeezing.
