Save My friend texted me a photo of their kid's cereal bowl with the caption 'bored' and I found myself thinking about texture, about the exact moment milk turns cardboard into something crispy then soft. That's how this dish started, honestly—not from nostalgia but from a simple question: what if we took that childhood ritual and made it for adults who actually like umami and crunch? Pasta Chip Cereal arrived as a joke that became real, served warm in a bowl with broth instead of milk, and suddenly everyone wanted to know why we hadn't thought of it sooner.
I made this for a dinner where someone had just complained that modern cooking takes itself too seriously, and I watched their face shift from confusion to genuine delight when they took that first spoonful. There's something about eating with a spoon that makes you slow down, and the kitchen smelled like toasted garlic and parmesan for hours after. That's when I knew this wasn't just whimsy—it was actually good.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): Use 200g of whatever speaks to you; the shapes hold seasoning better than you'd expect, and the smaller they are, the more satisfying the spoon experience.
- Olive oil: 2 tbsp to coat the pasta evenly, though don't skimp—crispy relies on this.
- Garlic powder: 1/2 tsp gives depth without being overwhelming, unlike fresh garlic which can scorch.
- Smoked paprika: 1/2 tsp is what makes this feel intentional rather than just toasted pasta.
- Sea salt and black pepper: Season as you taste, not just by measure.
- Vegetable broth: 1L quality broth matters here because there's nowhere for mediocrity to hide in something this simple.
- Parmesan rinds: 100g of rinds (or grated parmesan if you don't have them) creates that silky, umami-forward broth that makes people ask what you did.
- Garlic, thyme, and bay leaf: Classic aromatics that turn broth into something worth remembering.
- Grated parmesan and fresh chives: For finishing, though honestly the parmesan is non-negotiable.
Instructions
- Heat and prepare:
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper—this prevents sticking and makes cleanup easier than you deserve.
- Cook the pasta al dente:
- Boil salted water and cook your pasta shapes 2 minutes under the package time so they stay just barely firm. Drain thoroughly and pat them dry with paper towels; any moisture here is the enemy of crispiness.
- Coat and season:
- Toss the warm pasta with olive oil, garlic powder, smoked paprika, salt, and pepper until every piece looks coated. You're building flavor now, so taste as you go.
- Toast to golden:
- Spread everything in a single layer on your sheet and bake for 18–22 minutes, stirring halfway through. You're looking for a deep golden color with edges that catch the light; this is where the magic happens.
- Build the broth:
- While pasta crisps, combine vegetable broth, parmesan rinds (or grated cheese), smashed garlic, thyme, and bay leaf in a medium saucepan. Bring to a gentle simmer and let it sit for 15–20 minutes, stirring occasionally so the parmesan dissolves into something creamy and almost luxurious.
- Strain and serve:
- Pour the broth through a fine mesh sieve, discarding the solids. Keep it warm while you arrange pasta chips in bowls and pour the hot broth over, just like cereal and milk but grown up.
- Finish with intention:
- Top with fresh grated parmesan and chives if you have them, though even plain it's perfect. Serve immediately before anything softens.
Save Someone asked if this was 'ironic' and I realized I'd been thinking about it all wrong—it's not ironic at all, it's just honest. We love texture, we love warmth, we love things that don't take themselves seriously. This dish is all of that, which is why it ended up staying on the menu.
When to Serve This
Pasta Chip Cereal works as a conversation starter at dinner parties, a sophisticated snack, or even a first course that makes people smile before the actual meal begins. It's casual enough for weeknight experimentation but polished enough for guests who appreciate playful food. The whole thing takes less than an hour, so you could genuinely make this on a whim.
Texture and Temperature Matter
This recipe lives in the contrast between hot and cold, soft and crispy, savory and creamy. The magic fades if you let everything sit too long together—the pasta will soften and lose its charm, so serve immediately and eat with intention. Every bite should feel deliberate, not rushed.
Variations and Swaps
Once you understand the formula, this becomes endlessly adaptable without losing itself. Swap the smoked paprika for Italian seasoning, add a pinch of chili flakes for heat, or experiment with different herbs in the broth like rosemary or oregano. You could even air fry the pasta at 200°C for 12–15 minutes if you want ultimate crispness, or try different pasta shapes for unexpected textures.
- Chili flakes add warmth and cut through the richness beautifully.
- A squeeze of lemon juice in the broth at the end brightens everything without being obvious.
- This keeps in an airtight container for 2–3 days, but honestly, fresh is always better.
Save This dish taught me that the best recipes are the ones that make people curious, then immediately satisfied. Serve it warm, eat it fast, and watch what happens.
Recipe Q&A
- → What pasta shapes work best for crispy chips?
Small shaped pastas like ditalini, stelline, or mini farfalle provide the ideal bite-sized pieces for even crisping and a pleasing texture.
- → How do I achieve maximum crispiness for the pasta chips?
Drain pasta thoroughly and pat dry before tossing with oil and spices. Baking at 200°C (400°F) for 18-22 minutes, stirring halfway, yields crispy results. Alternatively, air frying enhances crunch further.
- → What flavors are infused in the parmesan broth?
The broth simmers parmesan rinds with garlic, fresh thyme, and bay leaf, creating a rich, umami, and fragrant liquid that mimics creamy milk.
- → Can herbs or spices be adjusted in the broth or chips?
Yes, feel free to swap thyme for other herbs like rosemary or add chili flakes to the chips for a spicier kick, customizing it to your palate.
- → Is this dish suitable for vegetarians?
Typically vegetarian when using suitable parmesan cheese, but always check labels for animal rennet to ensure compliance.