Pin It My friend Sarah showed up one evening with a bowl of cereal and a mischievous grin, except the milk was steaming and smelled like garlic and cheese. She'd baked leftover pasta into chips and poured warm parmesan broth over them like it was the most natural thing in the world. I laughed so hard I nearly spilled it, but one spoonful later I was hooked. We sat on her kitchen floor eating bowl after bowl, debating whether it counted as dinner or just a very good idea.
I made this for a birthday party once and set out bowls and a ladle like a cereal bar. People were confused at first, then curious, then competitive about who could build the best bowl. Someone added hot sauce. Someone else crushed extra chips on top for double crunch. By the end of the night the baking sheet was empty and three people had texted me asking for the recipe.
Ingredients
- Small pasta shapes: Ditalini or stelline work beautifully because they crisp evenly and hold just enough broth in each spoonful without getting soggy too fast.
- Olive oil: This is what helps the pasta turn golden and crunchy in the oven, so don't skip it or go too light.
- Garlic powder and smoked paprika: These give the chips a savory depth that makes them taste intentional, not like leftover pasta you forgot about.
- Parmesan rinds: If you've been saving rinds in the freezer, this is their moment. They make the broth taste rich and aged without needing to add much else.
- Vegetable broth: Use a good quality one because it's the base of your cereal milk and you'll taste every bit of it.
- Fresh thyme and bay leaf: They add a quiet herbal note that keeps the broth from feeling one dimensional.
- Grated parmesan and chives: The final sprinkle makes each bowl feel finished and a little fancy even though you're eating cereal for dinner.
Instructions
- Prep and par cook the pasta:
- Boil your pasta in well salted water but pull it off the heat two minutes early so it stays firm enough to crisp up later. Drain it well and spread it out on a towel to dry completely, otherwise the oil won't stick and the oven will steam it instead of crisping it.
- Season and bake the chips:
- Toss the dried pasta with olive oil and all your spices until every piece is coated, then spread it out in one flat layer on parchment. Bake at 200°C, giving it a stir halfway through, until the edges turn golden and the pasta sounds hollow when you tap it.
- Simmer the parmesan broth:
- While the chips bake, bring your vegetable broth to a gentle simmer with the parmesan rinds, garlic, thyme, and bay leaf. Let it bubble quietly for fifteen to twenty minutes so the cheese melts into the liquid and everything smells like a cozy Italian kitchen.
- Strain and keep warm:
- Pour the broth through a fine sieve to catch all the solids, then keep it on low heat until you're ready to serve. It should be hot enough to warm the bowl but not boiling.
- Assemble your cereal bowls:
- Scoop a handful of crispy pasta chips into each bowl, ladle the hot broth over them like milk, and finish with a shower of grated parmesan and chives. Serve it immediately while the chips are still crunchy and the broth is steaming.
Pin It The first time I brought this to a potluck someone asked if it was a joke. By the time I left, four people were standing around the empty bowl scraping up the last bits of parmesan from the bottom. One of them told me it reminded her of the kind of thing her kids would invent and then refuse to stop eating. I think that's the highest compliment a recipe like this can get.
Switching Up the Shapes and Flavors
I've tried this with mini farfalle, orzo, and even broken up lasagna edges I had lying around. Each shape crisps a little differently but they all work as long as you keep them small and bake them long enough. If you want to go spicy, toss in some chili flakes with the paprika or stir a spoonful of chili oil into the broth before serving. I've also swapped the thyme for rosemary when I'm feeling woodsy, and it changes the whole mood of the dish without changing the method.
Making It Ahead for Easy Hosting
The pasta chips keep in an airtight container for up to three days and they stay crunchy if you let them cool completely before storing. The broth can be made a day ahead and reheated gently on the stove. I like to set everything out buffet style and let people build their own bowls, which turns it into an activity instead of just a snack. It's especially good for casual gatherings where you want something interesting but not stressful.
Serving Suggestions and Little Extras
This works as a passed appetizer in small cups, a side dish next to roasted vegetables, or honestly just a weird dinner when you're tired and want something that makes you happy. I've added crispy fried sage on top, stirred in a little cream to make the broth richer, and even served it with a side of garlic bread for dipping.
- Try adding a soft poached egg on top and breaking the yolk into the broth for extra richness
- Use the leftover broth as a base for risotto or to cook grains the next day
- If you have an air fryer the chips come out even crunchier and you save a few minutes
Pin It This recipe doesn't take itself seriously and that's exactly why it works. Make it when you need something playful, share it with people who appreciate a good culinary joke, and don't be surprised when it becomes the thing everyone remembers.
Your Questions Answered
- → What pasta shapes work best for pasta chips?
Small pasta shapes like ditalini, stelline, or mini farfalle are ideal as they crisp evenly and hold their shape well.
- → How can I achieve extra crunchy pasta chips?
Air frying the pasta chips at 200°C (400°F) for 12-15 minutes enhances their crunchiness beyond baking.
- → Can the parmesan broth be customized?
Yes, you can swap herbs in the broth or add spices such as chili flakes for added heat to suit your taste.
- → Is it necessary to strain the broth?
Straining removes solids like parmesan rinds and herbs, resulting in a smooth, flavorful broth perfect for dipping.
- → What is the best way to serve this dish?
Serve pasta chips in a bowl and pour warm parmesan broth over them, then top with grated parmesan and fresh chives for enhanced flavor.