Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente. This means it should be firm to the bite but not hard, with a slight resistance. You should see the pasta swell slightly and change from opaque to a more translucent colour around the edges.

Drain and Cool: Once al dente, drain the pasta immediately in a colander. Rinse it under cold running water for a minute or two to stop the cooking process and prevent sticking. The pasta should feel cool to the touch and be separated.

Dry Thoroughly: Spread the cooled pasta in a single layer on a clean kitchen towel or several sheets of kitchen paper. Pat it as dry as possible. This step is crucial for achieving crispiness, as any residual moisture will steam rather than fry. The pasta should look dull, not shiny with water.

Season the Pasta: In a large bowl, drizzle the dried pasta with olive oil. Add the grated Parmesan and Pecorino Romano cheeses, garlic powder, onion powder, dried oregano, dried basil, red chilli flakes (if using), salt, and black pepper. Toss everything together really well, ensuring every piece of pasta is evenly coated with the oil and seasoning. The pasta should now have a lovely pale orange hue from the spices and cheese, and you'll notice a fragrant, savoury aroma.

Air Fry or Bake: Air Fryer Method: Preheat your air fryer to 190°C (375°F). Place the seasoned pasta in the air fryer basket in a single layer, ensuring not to overcrowd it. You'll likely need to work in batches. Air fry for 10-15 minutes, shaking the basket every 5 minutes, until the pasta is golden brown, incredibly crispy, and you can hear a distinct crunch when you tap it with a spoon. It will smell wonderfully toasty and cheesy.

Oven Method: Preheat your oven to 200°C (400°F). Line a large baking tray with baking parchment. Spread the seasoned pasta in a single layer on the prepared tray, again, without overcrowding. Bake for 20-30 minutes, flipping halfway through, until the pasta chips are deeply golden brown and audibly crisp. They should sound like little castanets when rattled.

Serve Immediately: Transfer the crispy pasta chips to a serving platter. If desired, sprinkle with fresh chopped parsley for a pop of colour and freshness. Serve hot with your favourite dipping sauces.