Pasta Chip Cereal Bowl (Printable Version)

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

# 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 (Milk)

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)

# How-To Steps:

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

# Expert Advice:

01 -
  • Its shockingly addictive, the kind of snack you cant stop reaching for once you start.
  • The crispy pasta chips have that perfect crunch that rivals any store-bought chip.
  • Warm parmesan broth feels like a hug in a bowl, savory and deeply comforting.
  • Its a conversation starter that never fails to surprise and delight guests.
02 -
  • Pat the cooked pasta completely dry before tossing it with oil, or it will steam in the oven instead of crisping up.
  • Dont skip stirring the pasta halfway through baking, the edges can burn while the centers stay soft if you leave them untouched.
  • Use real parmesan rinds if you can find them, they make the broth taste restaurant-level rich and complex.
03 -
  • Save your parmesan rinds in the freezer whenever you finish a wedge, theyre perfect for broths like this and add so much flavor.
  • Toss the hot pasta chips with a tiny bit of extra parmesan right when they come out of the oven for an extra cheesy coating.
  • If the broth tastes too mild, simmer it a bit longer uncovered to concentrate the flavors before serving.
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