Zesty Lemon Pepper Pasta Chips with Basil Aioli Dip

Ingredients

• 8 ounces rigatoni pasta
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon sea salt

• 1 cup mayonnaise
• 1 tablespoon lemon juice, freshly squeezed
• 1 clove garlic, minced
• 1 cup fresh basil leaves, finely chopped
• 1 teaspoon salt

1. 01
   Preheat your air fryer to 400°F (200°C) or oven to 425°F (220°C).
2. 02
   Cook the rigatoni pasta according to package instructions until al dente. Drain and let it cool slightly.
3. 03
   In a large bowl, toss the cooked pasta with olive oil, lemon zest, freshly ground black pepper, and sea salt.
4. 04
   Spread the pasta in a single layer in the air fryer basket or on a baking sheet if using an oven.
5. 05
   Air fry for 10-15 minutes or bake for 15-20 minutes, shaking or turning halfway through, until the pasta is golden brown and crispy.
6. 06
   While the pasta is cooking, prepare the basil aioli dip. In a small bowl, combine mayonnaise, lemon juice, minced garlic, finely chopped basil, and salt. Mix well.
7. 07
   Serve the crispy pasta chips warm with the basil aioli dip on the side for dipping.