Crunchy pasta bites infused with lemon zest, Parmesan, and a spicy chili kick for snacking enjoyment.
# 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, adjust to taste
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 (about 2.8 oz)
11 - 1 tsp sea salt
→ Garnish
12 - Extra grated Parmesan
13 - Fresh chopped parsley
14 - Lemon wedges
# How-To:
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 salt and the pasta, cooking until just al dente, about 2 minutes less than the package directions. Drain and rinse under cold water to halt cooking.
03 - In a mixing bowl, combine the cooked pasta with 2 tbsp olive oil, 1 tsp chili flakes, 1 tsp garlic powder, 1/2 tsp smoked paprika, lemon zest, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese. Season with 1 tsp sea salt and toss well.
04 - Spread the coated pasta in a single layer on a parchment-lined baking sheet or place 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 or stirring halfway through, until golden and crispy.
06 - Immediately after cooking, sprinkle remaining grated Parmesan over the pasta chips. Allow to cool for 5 minutes before serving.
07 - Top with fresh chopped parsley and serve with lemon wedges for squeezing.
