Cook the bowtie pasta in a large pot of boiling salted water until al dente, about 10 minutes. Drain thoroughly and gently pat dry with paper towels to eliminate excess surface moisture.

Preheat the oven to 204 °C (200 °C) and line a large rimmed baking sheet with parchment paper.

Transfer the dry cooked pasta to a large mixing bowl. Drizzle with olive oil, then add the chili powder, smoked paprika, garlic powder, onion powder, sea salt, and grated Parmesan. Toss thoroughly until each bowtie is evenly coated.

Spread the seasoned bowtie pasta across the prepared baking sheet in a single layer, ensuring pieces do not overlap. Bake for 18 to 22 minutes, stirring once halfway through, until deep golden and crisp.

Transfer the hot pasta chips into a clean serving bowl. Immediately toss with fresh lime zest and lime juice so the seasoning adheres to the warm chips. Serve warm or at room temperature.