# 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 parsley, chopped
14 - Lemon wedges
# How to make it:
01 - Set oven or air fryer to 400°F (200°C) to prepare for baking or air frying.
02 - Bring 6 cups of water to a boil in a large pot. Add 1 tsp salt and pasta, cooking until just al dente—about 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, ½ cup grated Parmesan, and sea salt, tossing until evenly coated.
04 - Spread pasta in a single layer on a parchment-lined baking sheet or in the air fryer basket, ensuring pieces do not overlap to allow crisping.
05 - Bake in the oven for 18 to 22 minutes, or air fry for 10 to 12 minutes, shaking halfway through, until pasta chips turn golden and crispy.
06 - Immediately sprinkle remaining Parmesan over hot pasta chips. Allow to cool for 5 minutes to crisp further before serving.
07 - Garnish with chopped fresh parsley and serve alongside lemon wedges for squeezing.
