Pasta Chips

Ingredients

• 200 g Bow Tie Pasta (dry, uncooked)
• 1 tablespoon Olive Oil (extra‑virgin, for coating)
• 1/2 teaspoon Salt (fine sea salt)
• 1/2 teaspoon Garlic Powder (ground garlic)
• 2 tablespoons Parmesan Cheese (freshly grated)

Instructions

1. Boil Water

   Fill a large pot with about 4 L of water, add a pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: 212°F

2. Cook Pasta

   Add the bow‑tie pasta to the boiling water and cook according to package directions (usually 8‑10 minutes) until al dente.

   Time: PT8M

   Temperature: 212°F

3. Drain and Dry

   Drain the pasta in a colander and spread it out on a clean kitchen towel or the mixing bowl to let excess steam evaporate for about 2 minutes.

   Time: PT2M

4. Season Pasta

   Transfer the pasta to a mixing bowl, drizzle with olive oil, then sprinkle evenly with salt, garlic powder, and grated Parmesan. Toss gently until each piece is lightly coated.

   Time: PT2M

5. Prepare Oven Sheet

   Line a baking sheet with parchment paper and spread half of the seasoned pasta in a single layer, ensuring pieces do not overlap.

   Time: PT2M

   Temperature: 350°F

6. Oven‑Bake Pasta Chips

   Place the sheet in the pre‑heated oven and bake for 10 minutes, then flip the pieces and bake an additional 7‑10 minutes until golden and crisp.

   Time: PT20M

   Temperature: 350°F

7. Prepare Air‑Fryer Tray

   While the oven batch is baking, arrange the remaining seasoned pasta in the air‑fryer basket in a single layer, avoiding overlap.

   Time: PT2M

   Temperature: 350°F

8. Air‑Fry Pasta Chips

   Air‑fry at 350°F for 10 minutes, shaking the basket halfway through to promote even crisping.

   Time: PT10M

   Temperature: 350°F

9. Cool and Serve

   Remove both batches, let them cool on a wire rack for 2‑3 minutes (they crisp up further as they cool), then serve immediately or store as directed.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

5 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g