Pasta Chip Cereal (Printable)

Crispy pasta chips served in rich parmesan broth, ideal for a savory snack or appetizer.

# What You'll 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 1/4 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)

# Step-by-Step Guide:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water, removing 2 minutes before package instructions for al dente. Drain and pat dry thoroughly.
03 - Toss pasta with olive oil, garlic powder, smoked paprika, sea salt, and freshly ground black pepper until evenly coated.
04 - Spread pasta in a single layer on prepared sheet and bake for 18-22 minutes, stirring once halfway through, until golden and crispy. Let cool.
05 - Combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme, and bay leaf in a medium saucepan. Bring to simmer over medium heat.
06 - Simmer gently for 15-20 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 them to replicate cereal and milk. Garnish with grated parmesan and chopped chives if desired, then serve immediately.

# Expert Tips:

01 -
  • It's the kind of dish that makes people pause mid-bite and ask what they're actually eating, then immediately want more.
  • The contrast between crispy pasta and silky warm broth hits different—comforting yet playful, familiar yet entirely new.
02 -
  • Drying the pasta thoroughly after boiling is non-negotiable—even a little moisture will keep it from becoming truly crispy, and you'll end up with soggy pieces instead of satisfying crunch.
  • Parmesan rinds are a secret weapon that most home cooks throw away; they dissolve into the broth and create a natural creaminess and depth that grated parmesan alone can't achieve.
03 -
  • An air fryer will give you even more control over crispness if you have one; roast at 200°C (400°F) for twelve to fifteen minutes and you'll get almost confetti-like crunch.
  • Make extra pasta chips because they're dangerously easy to snack on straight from the bowl while you're finishing the broth.
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