Scale

12 oz (340 g) short pasta (farfalle, rigatoni, or penne)

2 tablespoons olive oil

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon Italian seasoning

¼ cup grated Parmesan cheese

Salt and black pepper, to taste

½ cup mayonnaise

¼ cup sour cream or Greek yogurt

¼ cup grated Parmesan cheese

1 garlic clove, finely minced

1 teaspoon lemon juice

Black pepper, to taste

Cook pasta in well-salted water until just al dente. Drain and let steam-dry 2–3 minutes.
Toss hot pasta with olive oil, garlic powder, paprika, Italian seasoning, Parmesan, salt, and pepper.
Spread in a single layer on a baking sheet or air-fryer basket.
Air-fryer: Cook at 200°C / 400°F for 12–15 minutes, shaking halfway, until golden and crispy.
Oven: Bake at 220°C / 425°F for 18–22 minutes, flipping once.

In a bowl, mix mayonnaise, sour cream (or yogurt), Parmesan, garlic, lemon juice, and black pepper until smooth. Chill 10 minutes for best flavor.

Extra crispy tip: Let pasta dry completely before air-frying.

Flavor boost: Add chili flakes or Cajun seasoning to the pasta.

Dip swap: Ranch or marinara works great too.

Best served: Fresh and hot—pasta chips lose crunch over time.