Pasta Chip Cereal Bowl (Print View)

Crispy pasta chips paired with a warm parmesan broth for a unique, savory snack or starter.

# What You'll Need:

→ Pasta Chips

01 - 7 oz small pasta shapes (ditalini, stelline, or mini farfalle)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon 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 tablespoons grated parmesan
13 - 1 tablespoon chopped fresh chives (optional)

# How To Make It:

01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water until 2 minutes shy of al dente per package instructions. Drain and dry thoroughly with paper towels.
03 - Combine pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Spread pasta in a single layer on prepared sheet. Bake for 18 to 22 minutes, stirring once halfway through, until golden and crisp. Let cool.
05 - In a medium saucepan, combine vegetable broth, parmesan rinds or grated parmesan, garlic, thyme, and bay leaf. Bring to a simmer over medium heat.
06 - Simmer gently for 15 to 20 minutes, stirring occasionally. Strain through a fine mesh sieve, discard solids, and keep broth warm.
07 - Place pasta chips in bowls, pour hot parmesan broth over them to resemble cereal and milk. Top with grated parmesan and chives if desired. Serve immediately.

# Expert Insights:

01 -
  • It turns something familiar into something unexpectedly fun, perfect for breaking the ice at dinner parties.
  • The crispy pasta stays crunchy just long enough in the broth to give you that satisfying cereal crunch with savory depth.
  • You can prep the chips ahead and reheat the broth right before serving, making it low-stress entertaining.
02 -
  • If the pasta isn't completely dry before baking, it will turn chewy instead of crispy, so take the extra minute to pat it down.
  • Don't skip stirring halfway through baking or the edges will burn while the center stays soft.
  • Serve immediately after pouring the broth, the chips lose their crunch fast once they're soaking.
03 -
  • Use parmesan rinds you've saved in the freezer, they're perfect for this and add so much more flavor than grated cheese alone.
  • If you're in a rush, air fry the pasta chips at 200°C for 12-15 minutes and skip the oven entirely.
  • Taste the broth before straining and adjust with a pinch of salt or a splash of white wine if it needs more brightness.
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