Pasta Chip Cereal Delight (Printer view)

Crispy mini pasta chips served with warm parmesan broth for a savory, umami-rich treat.

# 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 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)

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Boil salted water and cook pasta 2 minutes less than 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 - Arrange pasta in a single layer on the baking sheet. Bake for 18 to 22 minutes, stirring once halfway, until golden and crispy. Let cool.
05 - Combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme sprig, 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. Keep the broth warm.
07 - Place a handful of pasta chips in a bowl and pour hot parmesan broth over them. Garnish with grated parmesan and chopped chives if desired. Serve immediately.

# Expert Suggestions:

01 -
  • It turns pasta into a crunchy, savory snack that feels like childhood but tastes like a grown-up kitchen experiment.
  • The warm parmesan broth adds umami depth that makes every spoonful comforting and a little luxurious.
  • It's a conversation starter that works as an appetizer, snack, or late-night treat when you want something unexpected.
02 -
  • Dry the pasta thoroughly after boiling or it will steam instead of crisp, and you'll end up with chewy, sad pasta instead of chips.
  • Don't skip stirring the pasta halfway through baking; the pieces on the edges brown faster and you need to rotate them for even crunch.
  • Use parmesan rinds if you can find them; they melt slowly and give the broth a depth that grated cheese alone can't match.
03 -
  • Save your parmesan rinds in a freezer bag and pull them out whenever you need to boost a soup or broth; they're flavor gold.
  • If the broth tastes too salty after simmering, add a splash of water or unsalted broth to balance it out before serving.
  • Serve the pasta chips on the side and let people pour their own broth so the chips stay crispy longer, especially if you're feeding a crowd.
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