Pasta Chip Cereal (Printer-Friendly)

Crispy mini pasta chips served with a savory parmesan broth for a unique, flavorful starter or snack.

# What You Need:

→ Pasta Chips

01 - 7 oz small pasta shapes (ditalini, stelline, or mini farfalle)
02 - 2 tbsp olive oil
03 - 1/2 tsp garlic powder
04 - 1/2 tsp smoked paprika
05 - 1/2 tsp 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 clove garlic, smashed
10 - 1 sprig fresh thyme
11 - 1 bay leaf

→ Garnish

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

# How to Cook:

01 - Preheat your oven to 400°F and line a baking sheet with parchment paper.
02 - Cook the pasta in salted boiling water for 2 minutes less than package instructions to achieve al dente texture; drain thoroughly and pat dry using paper towels.
03 - Toss the cooked pasta with olive oil, garlic powder, smoked paprika, sea salt, and freshly ground black pepper until evenly coated.
04 - Arrange the pasta in a single layer on the prepared baking sheet; bake for 18 to 22 minutes, stirring once halfway through, until golden and crisp. Allow to cool.
05 - In a medium saucepan, combine vegetable broth, parmesan rinds (or grated parmesan), smashed garlic, thyme sprig, and bay leaf. Bring to a gentle simmer over medium heat.
06 - Simmer the broth for 15 to 20 minutes, stirring occasionally. Strain through a fine mesh sieve to remove solids, then keep warm.
07 - Place a handful of pasta chips in a bowl, ladle warm parmesan broth over to simulate cereal with milk. Garnish with grated parmesan and chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns something familiar into a total surprise, the kind of dish that makes people lean in and ask what youre eating.
  • The crispy pasta holds up just long enough in the broth before softening slightly, giving you texture and warmth in every spoonful.
  • You can make the chips ahead and reheat the broth in minutes, so its low-effort but feels inventive.
02 -
  • Dry the cooked pasta thoroughly before tossing it with oil, or it wont crisp properly and youll end up with chewy, sad pieces instead of crunchy chips.
  • Dont skip straining the broth. Leaving the solids in makes it cloudy and the texture feels off when you spoon it up with the pasta.
  • Serve this right away. The chips stay crispy for only a few minutes in the hot broth, so timing matters if you want that cereal-like experience.
03 -
  • Save your parmesan rinds in the freezer whenever you finish a wedge, theyre perfect for broths like this and add so much flavor for free.
  • If you want to keep the chips crunchy longer, serve the broth on the side in small cups so guests can pour it themselves right before eating.
  • Use a slotted spoon to scoop out any pasta that sinks to the bottom of the bowl, it keeps the experience fun and interactive.
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