Pasta Chip Cereal Delight (Printable Version)

Crispy pasta chips paired with rich parmesan broth offer a savory, playful snack or appetizer.

# What You Need:

→ Pasta Chips

01 - 7 oz small pasta shapes (ditalini, stelline, or mini farfalle)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - Freshly ground black pepper, to taste

→ Parmesan Broth

07 - 4 cups vegetable broth
08 - 3.5 oz parmesan rinds or grated parmesan
09 - 1 garlic clove, smashed
10 - 1 sprig fresh thyme
11 - 1 bay leaf

→ Garnish

12 - 2 tablespoons grated parmesan
13 - 1 tablespoon chopped fresh chives (optional)

# Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Boil the pasta in salted water for 2 minutes less than package instructions until al dente. Drain thoroughly and dry with paper towels.
03 - Toss the drained pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Spread the pasta in a single layer on the baking sheet. Bake for 18 to 22 minutes, stirring once halfway through, until golden and crispy. Allow to cool.
05 - Combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme, and bay leaf in a medium saucepan. Bring to a simmer over medium heat.
06 - Simmer gently for 15 to 20 minutes, stirring occasionally. Strain through a fine mesh sieve, discarding solids, and keep warm.
07 - Place a handful of pasta chips into a bowl, pour hot parmesan broth over them to mimic cereal and milk, then top with grated parmesan and chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It's a conversation starter that feels whimsical without trying too hard, turning an ordinary appetizer into something people actually want to talk about.
  • The contrast between crispy, golden pasta chips and silky umami broth hits all the comfort notes while tasting unexpectedly sophisticated.
02 -
  • Don't skip the thorough drying of pasta after boiling, or your chips will steam instead of crisp, and the whole thing loses its magic.
  • The parmesan rinds are worth hunting down, because they dissolve into the broth in a way grated cheese can't quite replicate, creating a smoother, more luxurious texture.
03 -
  • Make the pasta chips ahead of time and store them in an airtight container, then reheat briefly in the oven before serving so they regain their crunch.
  • The broth can be made and strained ahead too, so you only need to warm everything and assemble at the last moment, which makes this deceptively simple to pull off for guests.
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