Save to Pinterest I stumbled on this idea during a lazy Sunday morning when I had leftover pasta and a craving for something crunchy. The concept sounded ridiculous at first: pasta as cereal, broth as milk. But one bite of those golden, crispy chips swimming in warm, cheesy broth and I was hooked. It became my secret party trick, the dish that makes everyone stop mid-conversation and ask what on earth theyre eating.
I first made this for a group of friends who showed up unannounced on a rainy evening. I had almost nothing in the pantry except dry pasta, some parmesan rinds I was saving, and a box of vegetable broth. What started as a joke, me serving cereal bowls with ladles, turned into the highlight of the night. Everyone went back for seconds, and one friend still texts me asking when Im making those weird pasta chips again.
Ingredients
- Small pasta shapes: Ditalini or stelline work beautifully because they crisp up evenly and are fun to scoop, but mini farfalle adds a whimsical touch.
- Olive oil: This is what helps the pasta crisp up in the oven, coating each piece so it turns golden and crunchy instead of dry and hard.
- Garlic powder: It distributes evenly and toasts into the pasta, giving a savory backbone without burning like fresh garlic would.
- Smoked paprika: A little smokiness makes these chips feel almost bacon-y, adding depth without overpowering the parmesan broth.
- Vegetable broth: The base of your cereal milk, it should be good quality because its the star liquid here.
- Parmesan rinds: These are the secret weapon, infusing the broth with nutty, umami richness that grated cheese alone cant quite achieve.
- Fresh thyme and bay leaf: They add herbal warmth to the broth, making it taste homemade and layered rather than flat.
Instructions
- Prep the oven and pasta:
- Preheat your oven to 200°C and line a baking sheet with parchment. Cook your pasta just shy of al dente, about 2 minutes less than the package says, then drain and pat it completely dry so it crisps instead of steams.
- Season and toss:
- While the pasta is still warm, toss it with olive oil, garlic powder, smoked paprika, salt, and pepper. Make sure every little piece is coated, this is where all the flavor gets locked in.
- Bake until golden:
- Spread the pasta in one layer on your baking sheet and bake for 18 to 22 minutes, stirring halfway through. Youll know theyre ready when they smell toasty and turn a beautiful golden brown.
- Simmer the broth:
- While the pasta bakes, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Let it simmer gently for 15 to 20 minutes, filling your kitchen with the most incredible savory aroma.
- Strain and keep warm:
- Strain out the solids from the broth and keep it warm on low heat. This liquid gold is your cereal milk, rich and deeply flavorful.
- Assemble and serve:
- Scoop a handful of crispy pasta chips into a bowl, pour the hot parmesan broth over them like youre pouring milk over cereal. Top with grated parmesan and chives, then dig in immediately while everything is hot and crunchy.
Save to Pinterest There was a night when I made this for my partner after a long week, and we sat on the couch eating it straight from the pot, laughing at how ridiculous and wonderful it felt. It stopped being just a quirky recipe and became one of those small rituals that makes ordinary nights feel special. Sometimes the best food is the kind that doesnt take itself too seriously.
How to Get Extra Crispy Chips
If you want them even crunchier, try air frying the pasta at 200°C for 12 to 15 minutes instead of baking. Shake the basket every few minutes so they brown evenly. The texture is almost like a cheese puff, light and shatteringly crisp. I also learned that slightly undercooking the pasta before baking makes a huge difference, it keeps the centers from getting too hard.
Flavor Variations to Try
Once you nail the basic version, this recipe becomes a playground. Ive tossed the chips with chili flakes and lime zest for a spicy kick, or swapped thyme for rosemary in the broth for a more earthy vibe. A friend of mine added a splash of white wine to the broth and said it tasted like French onion soup cereal. The point is, once you understand the technique, you can riff endlessly.
Serving Suggestions and Storage
This works beautifully as a passed appetizer at parties, just set out bowls of chips and a pitcher of warm broth for guests to serve themselves. Leftover pasta chips stay crispy for a day or two in an airtight container, and you can reheat them in the oven for a few minutes to refresh the crunch. The broth keeps in the fridge for up to three days and reheats perfectly on the stove.
- Serve it in small bowls as a starter before a casual dinner.
- Let guests customize with toppings like fresh herbs, cracked pepper, or a drizzle of truffle oil.
- Pack the chips separately and bring the broth in a thermos for a fun picnic snack.
Save to Pinterest This dish reminds me that cooking doesnt always have to follow the rules. Sometimes the best recipes come from playing around and seeing what happens when you mix the unexpected with the familiar.
Recipe FAQ
- → How are the pasta chips made crispy?
The pasta is cooked just shy of al dente, then tossed with oil and spices before being baked until golden and crisp, ensuring a crunchy texture.
- → What gives the broth its umami flavor?
Simmering vegetable broth with parmesan rinds, garlic, thyme, and bay leaf infuses the liquid with a rich, savory umami character.
- → Can I use different pasta shapes for this dish?
Yes, small shapes like ditalini, stelline, or mini farfalle work best, but feel free to experiment with others for varied textures.
- → Is there an alternative method to baking the pasta chips?
Air frying the pasta chips at 200°C (400°F) for 12-15 minutes provides an extra crunchy alternative to baking.
- → How should this dish be served for best flavor?
Place the crispy pasta chips in a bowl, pour hot parmesan broth over them, then garnish with grated parmesan and chopped chives for a balanced savory bite.