Pin it My youngest walked into the kitchen one Saturday morning and asked why we couldn't eat pasta for breakfast. I laughed it off at first, but the idea stuck with me all week. By the next weekend, I was standing at the stove with a bowl of crispy baked pasta shapes and a ladleful of warm parmesan broth, watching her eyes go wide. It felt ridiculous and brilliant at the same time, like breaking a rule nobody ever said mattered.
I brought this to a potluck once, labeled it as savory cereal, and watched people hesitate before trying it. The first spoonful always got the same reaction: confusion, then a grin, then another spoonful. One friend ate two bowls standing at the counter. It became the thing people asked me to make again, not because it was fancy, but because it made them feel playful.
Ingredients
- Small pasta shapes: Ditalini or stelline work best because they crisp evenly and fit on a spoon like actual cereal, but I've used mini shells in a pinch.
- Olive oil: This coats the pasta so it browns instead of dries out, and a little goes a long way if you toss thoroughly.
- Garlic powder: Fresh garlic burns too easily in the oven, so the powdered version gives you flavor without any bitterness.
- Smoked paprika: It adds a subtle warmth and a tiny hint of campfire that makes the chips feel more snack-like than pasta-like.
- Vegetable broth: The base of your parmesan milk, and homemade or store-bought both work as long as it's not overly salty.
- Parmesan rinds: These melt slowly into the broth and leave behind a deep, nutty richness you can't get from grated cheese alone.
- Fresh thyme and bay leaf: They simmer quietly in the background and round out the broth without shouting over the parmesan.
Instructions
- Prep the pasta:
- Cook your pasta just under al dente, then drain it well and pat it dry with paper towels. Any lingering water will steam the pasta instead of crisping it, so this step matters more than it seems.
- Season and spread:
- Toss the pasta with olive oil and all your spices until every piece is lightly coated. Spread it in a single layer on parchment, leaving space between pieces so they crisp instead of clump.
- Bake until golden:
- Slide the tray into a hot oven and bake for about 20 minutes, stirring once halfway through. The pasta should turn golden and feel firm when you tap it with a spoon.
- Simmer the broth:
- While the pasta bakes, combine broth, parmesan rinds, garlic, thyme, and bay leaf in a saucepan. Let it bubble gently for 15 minutes, then strain out the solids and keep the broth warm.
- Assemble and serve:
- Scoop a handful of crispy pasta into a bowl, pour hot broth over it like milk, and top with grated parmesan. Serve it immediately while the chips are still crunchy.
Pin it The first time I made this, my partner walked in mid-pour and asked if I'd lost my mind. I handed him a spoon and he finished the whole bowl without another word. It's one of those recipes that makes people laugh first, then go quiet while they eat, then ask if there's more.
How to Get Extra Crunch
If you have an air fryer, skip the oven entirely and cook the seasoned pasta at 200°C for 12 to 15 minutes, shaking the basket every few minutes. The circulating air crisps the pasta faster and more evenly, and you'll end up with chips that stay crunchy even longer in the broth.
Making It Your Own
I've added chili flakes when I wanted heat, swapped thyme for rosemary when that's what I had, and once stirred in a spoonful of miso paste to deepen the broth. The structure is forgiving, so trust your pantry and your mood. You can also try different pasta shapes just to see what happens, I've done stars, shells, and even broken lasagna noodles.
Serving and Storing
This works best served fresh, but you can bake the pasta chips a day ahead and store them in an airtight container at room temperature. The broth also keeps in the fridge for up to three days and reheats beautifully. When you're ready to eat, just warm the broth, grab the chips, and assemble on the spot.
- Let guests build their own bowls if you're serving a crowd, it turns into an activity.
- Garnish with extra parmesan, chives, or even a drizzle of good olive oil for richness.
- Pair it with something light and green if you're making it part of a bigger meal.
Pin it This recipe started as a joke and became one of my favorite ways to make people smile in the kitchen. It's proof that dinner doesn't always have to make sense to be worth making.
Recipe FAQs
- → What pasta works best for the chips?
Small pasta shapes like ditalini, stelline, or mini farfalle are ideal as they crisp evenly and have fun textures.
- → How do I achieve maximum crispiness?
Bake pasta chips at 200°C (400°F) until golden, about 18-22 minutes, stirring halfway. Air frying is also an option for added crunch.
- → Can I customize the broth flavors?
Yes, herbs like thyme and bay leaf create depth, but you can swap or add others to suit your taste preferences.
- → Is this suitable for vegetarian diets?
It depends on the parmesan used; some contain animal rennet. Always check labels to ensure vegetarian compliance.
- → How should I serve this dish?
Place pasta chips in a bowl, pour warm parmesan broth over, and finish with grated parmesan and optional chives for a balanced presentation.