Pasta Chip Cereal Bowl (Printable)

Crispy pasta chips paired with warm parmesan broth, delivering a playful, savory snack 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

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)

# How to Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water until 2 minutes shy of package directions. Drain well and pat dry.
03 - Toss drained pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Arrange pasta in a single layer on the baking sheet. Bake 18-22 minutes, stirring halfway, until golden and crisp. Let cool.
05 - Combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Bring to a simmer over medium heat.
06 - Simmer gently for 15-20 minutes, stirring occasionally. Strain through a fine mesh sieve, discarding solids. Keep broth warm.
07 - Place pasta chips in bowls, ladle hot parmesan broth over them, and garnish with grated parmesan and chives if using. Serve immediately.

# Expert Advice:

01 -
  • It's the kind of dish that makes people smile before they even taste it, because the concept alone feels like a delicious joke.
  • Crispy pasta and warm, deeply savory broth create a textural contrast that keeps your spoon moving back to the bowl.
  • You can prep everything ahead and assemble in minutes, making it perfect for impressing guests without last-minute stress.
02 -
  • The pasta must be thoroughly dried before toasting, or it will steam instead of crisping—this is non-negotiable and makes the entire difference between chip and chewy noodle.
  • Don't skip the parmesan rinds if you can find them; they create a depth of flavor that grated cheese alone simply cannot match, though grated works in a pinch.
  • Timing your assembly is crucial because pasta chips soften quickly once they hit hot broth, so you want them still crunching when people taste them.
03 -
  • If you have access to an air fryer, toast the pasta chips at 200°C for 12-15 minutes instead of baking—they'll be even crispier and you'll have less oil splatter in your oven.
  • Parmesan rinds are often sold cheaply or even given away at cheese counters; ask your local cheesemonger to save them for you, and you'll have a secret weapon for incredible broths.
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