Pasta Chip Cereal Delight (Printable)

Crispy mini pasta chips with warm parmesan broth, perfect for a savory appetizer or snack.

# 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)

# Cooking Steps:

01 - Heat the oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water for 2 minutes less than indicated for al dente. Drain and pat dry thoroughly with paper towels.
03 - Combine cooked pasta with olive oil, garlic powder, smoked paprika, salt, and 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 through, until golden and crispy. Allow to cool.
05 - In a medium saucepan, bring vegetable broth, parmesan rinds (or grated parmesan), smashed garlic, thyme, and bay leaf to a gentle simmer over medium heat.
06 - Simmer for 15-20 minutes, stirring occasionally. Strain through a fine mesh sieve, discarding solids. Keep the broth warm.
07 - Place pasta chips in bowls and pour hot parmesan broth over them. Garnish with grated parmesan and chopped chives if using. Serve immediately.

# Expert Tips:

01 -
  • It breaks every rule in the most delicious way, turning a playful concept into something your guests will actually want to eat again.
  • The umami broth transforms simple pasta into something sophisticated, proving that the best meals come from happy accidents.
  • It's quick enough for a weeknight whim but fancy enough to impress at dinner parties.
02 -
  • Don't skip patting the cooked pasta completely dry—any moisture clinging to it will steam instead of crisp, and you'll end up with chewy disappointment instead of a satisfying crunch.
  • The parmesan rinds are non-negotiable if you can find them; they dissolve into the broth and create a silkier, more complex result than grated parmesan alone ever could.
03 -
  • Make the pasta chips an hour or two ahead; they keep their crunch in an airtight container and actually taste even better once they fully cool and set.
  • Warm the broth gently just before serving so it's hot enough to release the aromas but not so violently hot that it steams away the experience.
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