Spicy Lemon Parmesan Chips (Printable)
Crispy pasta chips tossed with lemon zest, Parmesan, and chili flakes delivering bold, savory crunch.
# 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 Steps:
01 - Set oven to 400°F or prepare air fryer at 400°F.
02 - Bring 6 cups water to a boil in a large pot. Add 1 tsp salt and pasta. Boil until just al dente, approximately 2 minutes less than package instructions. 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 Parmesan cheese, and sea salt. Toss thoroughly 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 or stirring halfway through, until golden and crisp.
06 - Immediately sprinkle remaining Parmesan cheese over the hot pasta chips. Allow to cool for 5 minutes.
07 - Top with chopped fresh parsley and serve with lemon wedges for squeezing.
# Expert Pointers:
01 -
- It's like sharing a tasty secret that feels homemade and fancy at the same time
- The spicy citrusy twist became an instant favorite to impress guests without stress
02 -
- Drain and dry the pasta thoroughly before tossing with the coating for best crispiness
- Adjust chili flakes gradually to match your heat preference and avoid overpowering the citrus notes
03 -
- Trial and error taught me that less is more with chili flakes—start low and build up
- The secret to ultimate crispiness is drying the pasta well before adding the oily coating