Pasta Chip Cereal (Printable Format)

Crispy pasta chips paired with warm umami parmesan broth for a unique savory snack.

# What's Needed:

→ Pasta Chips

01 - 7 oz small pasta shapes (such as 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 (Milk)

07 - 4 1/4 cups vegetable broth
08 - 3 1/2 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 Make It:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Boil pasta in salted water, cooking 2 minutes less than package instructions. Drain and pat dry thoroughly.
03 - Toss pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Arrange 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, 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 broth warm.
07 - Place a handful of pasta chips in a bowl. Pour hot parmesan broth over to resemble cereal and milk. Garnish with grated parmesan and chopped chives if desired. Serve immediately.

# Expert Advice:

01 -
  • It turns breakfast logic on its head and makes everyone smile before they even taste it.
  • The crispy pasta holds its crunch just long enough in the warm broth to feel magical.
  • You can prep the chips ahead and reheat the broth right before serving, so there's no last-minute stress.
  • It uses up odds and ends like parmesan rinds and leftover pasta shapes you'd otherwise forget about.
02 -
  • Drying the parboiled pasta thoroughly is non-negotiable or you'll end up with soggy, sad pieces instead of crispy chips.
  • Don't skip the halfway stir during baking because the edges brown faster than the center, and you want even color throughout.
  • Strain the broth while it's still hot so it flows easily through the sieve and doesn't cool into a sticky mess.
  • Serve right away after pouring the broth because the chips lose their crunch quickly once submerged, and timing is everything here.
03 -
  • Air frying the pasta chips at 200°C for 12 to 15 minutes gives you even crispier results with less oil and no need to stir halfway.
  • Save every parmesan rind you encounter in the freezer, and you'll always have the foundation for a broth like this without spending a cent.
  • Add a pinch of chili flakes to the pasta seasoning if you like heat, or infuse the broth with a halved fresh chili for a more subtle warmth that builds as you sip.
  • Serve this in wide, shallow bowls so the chips float on top of the broth like real cereal instead of sinking immediately.
Return