# 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 - 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 cheese
13 - Chopped fresh parsley
14 - Lemon wedges
# Directions:
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; cook until just al dente, about two minutes less than package instructions. Drain and rinse under cold water to stop the cooking process.
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 cheese, and sea salt. Toss to coat evenly.
04 - Spread pasta in a single layer on a parchment-lined baking sheet or place in the air fryer basket without overcrowding.
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 remaining Parmesan cheese over the hot pasta chips and allow to cool for five minutes before serving.
07 - Garnish with fresh parsley and serve with lemon wedges for squeezing.
