Crispy Oven Baked Pasta Chips

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add 12 oz (340g) Farfalle and cook for 2 minutes less than the package says for al dente. Note: This prevents the rubbery texture.
2. Drain the pasta immediately in a colander and rinse with cold water. Rinse until the water runs clear and the pasta feels cool to the touch.
3. In a large mixing bowl, whisk together 3 tbsp (45ml) extra virgin olive oil, 1/2 cup (50g) finely grated Parmesan, 1 tsp (3g) garlic powder, 1 tsp (3g) dried oregano, 1/2 tsp (3g) smoked paprika, 1/2 tsp (3g) kosher salt, and 1/4 tsp (1g) black pepper.
4. Toss the cold, drained pasta into the seasoning mixture. Stir gently until every piece is fully coated and glossy.
5. Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
6. Spread the pasta in a single layer on the baking sheet. Make sure they aren't overlapping, or they'll steam instead of crisp.
7. Bake for 18–22 minutes. Toss the chips with a spatula every 7 minutes to ensure even browning.
8. Remove from the oven when they are mahogany colored and smell nutty.
9. Let them cool on the pan for 5 minutes before moving them to a bowl. They actually crisp up more as they cool.