Pasta Chips:

1. Cook the farfalle in heavily salted boiling water according to package instructions. Drain completely and transfer to a large mixing bowl.
2. Add the chicken bouillon powder, smoked paprika, cayenne powder, garlic powder, olive oil, and Pecorino Romano. Toss together until fully combined.
3. Transfer to an air fryer set to 350°F (177°C) and cook for 13 minutes, shaking halfway through. Transfer to a wire rack set over a rimmed baking sheet and let cool.

Ranch:

1. In a small bowl, whisk together the mayonnaise, creme fraiche, and Dijon mustard.
2. While whisking continuously, gradually pour in the buttermilk and fully incorporate.
3. Add the chives, parsley, dill and garlic. Whisk to combine and then season, to taste, with salt and pepper.