Pasta Chip Cereal (Printer View)

Crispy pasta chips served with a warm, umami parmesan broth make a fun and savory 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 - 34 fl oz 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)

# Method:

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

# Expert Advice:

01 -
  • It's a savory breakfast twist that actually works as an elegant appetizer, which means you get to surprise people.
  • The contrast between crispy pasta and silky umami broth hits every texture and flavor craving at once.
  • You can make the components ahead and assemble in minutes, so it feels more impressive than it actually is.
02 -
  • Don't skip the drying step after draining the pasta—any water clinging to it will turn your chips soggy no matter how hot your oven is.
  • Parmesan rinds are your secret weapon here; they flavor the broth more gently and elegantly than grated cheese, which can make it feel grainy.
  • Assemble this right before eating; pasta chips are best within the first few minutes, though the broth can sit warm for up to 30 minutes.
03 -
  • Save your parmesan rinds in the freezer; they're liquid gold for broths and soups and cost you nothing.
  • A fine mesh sieve is non-negotiable here—it catches every grain of cheese and ensures your broth is silky, not grainy.
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