Pasta Chip Cereal Bowl (Print)

Crispy pasta chips paired with rich parmesan broth create a unique, savory snack or appetizer.

# Ingredients:

→ 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 1/2 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)

# Instructions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper. Cook pasta in salted boiling water for 2 minutes less than package instructions until al dente. Drain thoroughly and pat dry.
02 - Toss pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet and bake for 18–22 minutes, stirring once halfway, until golden and crispy. Allow to cool.
03 - Combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme, and bay leaf in a medium saucepan. Simmer over medium heat for 15–20 minutes, stirring occasionally.
04 - Strain broth through a fine mesh sieve, discarding solids. Keep warm.
05 - Place a handful of pasta chips in a bowl. Pour hot parmesan broth over to resemble cereal with milk. Garnish with grated parmesan and chopped chives if desired. Serve immediately.

# Pro Tips:

01 -
  • It tastes like comfort but feels like you're eating something clever and unexpected.
  • The crispy pasta stays crunchy longer than you'd think, and that texture is absolutely addictive.
  • You can make the components ahead and assemble in minutes, which feels like cheating at entertaining.
02 -
  • Don't fully cook the pasta; it continues cooking in the oven, and overcooked pasta can never become crispy—it'll just be hard and flavorless.
  • Your pasta needs to be completely dry before it hits the oil; any water will steam it instead of crisping it.
  • Parmesan rinds are liquid gold for this recipe; if you can't find them, use finely grated parmesan, but the rinds add a mellower, more complex cheese flavor that grating can't match.
03 -
  • Save every parmesan rind you buy; they freeze beautifully and are pure gold for broths, risottos, and soups.
  • Don't skip the paper towel step after draining the pasta—genuinely dry pasta is the difference between chips and chewy sadness.
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