Golden, crispy pasta chips brightened with lemon zest and Parmesan, featuring a spicy chili touch for a tasty snack.
# What You 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 - Chopped fresh parsley
14 - Lemon wedges
# How to Make:
01 - Preheat oven to 400°F or set air fryer to 400°F.
02 - Bring 6 cups water to a boil in a large pot, add 1 tsp salt and pasta, cook until just al dente, then 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, half of the grated Parmesan, and sea salt; toss well to coat evenly.
04 - Spread the coated pasta in a single layer on a parchment-lined baking sheet or in the air fryer basket without overcrowding.
05 - Bake for 18 to 22 minutes in the oven or air fry for 10 to 12 minutes, shaking halfway through, until golden and crisp.
06 - Immediately sprinkle remaining Parmesan over the hot pasta chips and let cool for 5 minutes.
07 - Top with chopped parsley and serve with lemon wedges for squeezing.
