Pasta Chip Cereal Bowl (Print)

Crispy mini pasta chips served with warm parmesan broth for a savory snack or appetizer twist.

# What you'll need:

→ Pasta Chips

01 - 7 oz small pasta shapes (ditalini, stelline, or mini farfalle)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon sea salt
06 - Freshly ground black pepper, to taste

→ Parmesan Broth

07 - 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 tablespoons grated parmesan
13 - 1 tablespoon chopped fresh chives (optional)

# Directions:

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 al dente. Drain well and pat dry with paper towels.
03 - Toss cooked pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until coated evenly.
04 - Spread pasta in a single layer on the baking sheet. Bake for 18-22 minutes, stirring once halfway through, until golden and crispy. Let cool.
05 - Combine vegetable broth, parmesan rinds, garlic, thyme, and bay leaf in a saucepan. Simmer gently over medium heat for 15-20 minutes, stirring occasionally.
06 - Strain the broth through a fine mesh sieve, discarding solids. Keep warm.
07 - Place pasta chips in bowls and pour hot parmesan broth over them. Garnish with grated parmesan and chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It breaks the rules of what breakfast or appetizers should be, which is exactly why it works at dinner parties.
  • The contrast between crispy pasta and warm, salty broth hits that savory comfort spot we don't talk about enough.
  • It looks more complicated than it actually is, which means you'll feel clever serving it.
02 -
  • Pasta must be patted completely dry after boiling, or steam will prevent crisping and you'll end up with chewy sadness instead.
  • Don't skip the 2-minute early drain—undercooked pasta bakes better and actually reaches that ideal snap you're after.
  • Parmesan rinds do something grated cheese cannot: they create a subtle creaminess that makes people think you spent hours on this.
03 -
  • Toast your pasta until it's just past golden—that deeper color is what separates good crunch from mediocre crunch.
  • If you're making this for a crowd, prepare the broth ahead and reheat it gently; the pasta chips must stay dry until serving or they lose everything.
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