Pasta Chip Cereal (Printable version)

Crispy mini pasta chips paired with warm parmesan broth create a savory, whimsical snack or appetizer.

# What you need:

→ Pasta Chips

01 - 7 oz small pasta shapes (ditalini, stelline, or mini farfalle)
02 - 2 tbsp olive oil
03 - ½ tsp garlic powder
04 - ½ tsp smoked paprika
05 - ½ 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)

# Steps to follow:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water for 2 minutes less than package directions until al dente. Drain and pat dry thoroughly.
03 - In a mixing bowl, toss the cooked pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
04 - Spread 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 - Combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme sprig, and bay leaf in a saucepan. Bring to a simmer over medium heat.
06 - Simmer gently for 15 to 20 minutes, stirring occasionally. Strain through a fine mesh sieve and keep warm.
07 - Place a handful of pasta chips in a bowl, pour hot parmesan broth over to resemble cereal and milk. Garnish with grated parmesan and optional chopped chives. Serve immediately.

# Expert tips:

01 -
  • It turns something familiar into something completely unexpected without any complicated techniques.
  • The crispy pasta holds up in the broth just long enough to stay crunchy, then softens into something comforting.
  • It works as a conversation starter at gatherings because nobody ever sees it coming.
02 -
  • Undercook the pasta by at least two minutes before baking or it will turn chewy instead of crispy.
  • Don't skip straining the broth, tiny parmesan bits will make it gritty and the texture matters here.
  • Serve the moment you pour the broth because the chips soften fast and the contrast is half the fun.
03 -
  • Save your parmesan rinds in the freezer whenever you finish a wedge, they're gold for broths like this.
  • Taste your broth before serving and adjust the salt, parmesan can vary wildly in saltiness depending on the brand.
  • If the pasta chips cool down too much before serving, pop them back in the oven for two minutes to re-crisp.
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