Golden pasta chips tossed with lemon, Parmesan, and chili for a crispy, flavorful snack.
# 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 - 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
13 - Fresh parsley, chopped
14 - Lemon wedges
# Method Steps:
01 - Preheat the oven to 400°F or set the air fryer to 400°F.
02 - Bring water to a boil in a large pot. Add salt and pasta, cooking until just al dente, approximately 2 minutes less than package directions. 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 Parmesan, and sea salt. Toss until evenly coated.
04 - Place pasta in a single layer on a parchment-lined baking sheet or in the air fryer basket, ensuring pieces are not overcrowded.
05 - Bake for 18 to 22 minutes in the oven or air fry for 10 to 12 minutes, shaking or stirring halfway through, until golden and crisp.
06 - Immediately sprinkle with remaining Parmesan cheese. Let cool for 5 minutes before serving.
07 - Garnish with chopped fresh parsley and serve with lemon wedges for squeezing.
