Pasta Chip Cereal Bowl (Print Version)

Crispy pasta chips served with rich parmesan broth for a savory, whimsical appetizer or 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 - 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 the oven to 400°F and line a baking sheet with parchment paper.
02 - Cook pasta in salted boiling water 2 minutes less than package directions for al dente. Drain and pat dry thoroughly.
03 - Toss the drained pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Spread pasta in a single layer on the prepared baking sheet. Bake for 18–22 minutes, stirring once halfway, until golden and crispy. Allow to cool.
05 - In a medium saucepan, combine vegetable broth, parmesan rinds or grated parmesan, smashed garlic, thyme sprig, and bay leaf. 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 a handful of pasta chips into bowls. Pour hot parmesan broth over to resemble cereal with milk.
08 - Sprinkle grated parmesan and chopped chives on top if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns something familiar into something completely unexpected without any fussy techniques
  • The crispy pasta and hot savory broth hit that same satisfying crunch and slurp as actual cereal
  • You can make the chips ahead and reheat the broth in under five minutes when friends drop by
  • It makes people smile before they even taste it
02 -
  • If the pasta isn't completely dry before baking it will never get crispy, just chewy and sad
  • Don't crowd the baking sheet or the pieces will steam each other instead of crisping
  • The broth tastes thin if you skip the simmering time, the parmesan needs those extra minutes to break down and blend in
  • Serve this the second it's assembled because the chips start to soften in the broth after about two minutes
03 -
  • Save your parmesan rinds in a labeled bag in the freezer so you always have them ready for broths and soups
  • Taste the broth before straining and add a pinch of salt if it needs it, some vegetable broths are saltier than others
  • If the chips lose their crunch after sitting out, pop them back in a hot oven for three minutes to bring them back to life
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