Save I was halfway through a late-night cooking video spiral when I stumbled on someone pouring hot broth over crispy pasta like it was Saturday morning cereal. My first reaction was confusion, then curiosity, then an urgent need to see if it actually worked. I boiled a handful of tiny stars, baked them crispy, and ladled warm parmesan broth over the top. The crackling sound as the liquid hit the chips sold me instantly.
The first time I served this at a dinner party, I brought out bowls and a pitcher of broth without explanation. My friend picked up a spoon, tasted a chip, then looked at me like I'd lost it. The moment I poured the broth and said "it's cereal," the whole table went quiet, then erupted in laughter. Everyone went back for seconds.
Ingredients
- Small pasta shapes: Ditalini and stelline work beautifully because they crisp evenly and hold onto the broth 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 subtle savory depth that makes them taste intentional, not just baked leftovers.
- Parmesan rinds: The secret to a rich, umami-packed broth that tastes like you simmered it for hours.
- Vegetable broth: The base that carries all the parmesan flavor and turns this into something you can actually pour.
- Fresh thyme and bay leaf: They add a gentle herbal backdrop that keeps the broth from feeling one-note.
Instructions
- Prep and Par-Cook the Pasta:
- Preheat your oven to 200°C and line a baking sheet with parchment. Boil the pasta in salted water for 2 minutes less than the package says, then drain and pat it completely dry with paper towels.
- Season and Spread:
- Toss the pasta with olive oil, garlic powder, smoked paprika, salt, and black pepper until every piece is lightly coated. Spread it in a single layer on the baking sheet so the pieces don't touch too much.
- Bake Until Crispy:
- Slide the tray into the oven and bake for 18 to 22 minutes, stirring once halfway through. You want them golden and crunchy, not burnt, so keep an eye on them toward the end.
- Simmer the Broth:
- While the pasta bakes, combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a medium saucepan. Bring it to a gentle simmer and let it bubble quietly for 15 to 20 minutes, stirring now and then.
- Strain and Keep Warm:
- Pour the broth through a fine mesh sieve to remove the solids, then keep it warm on low heat. The liquid should taste rich and cheesy, almost like a light parmesan soup.
- Assemble and Serve:
- Spoon a generous handful of pasta chips into each bowl, then pour the hot broth over top like you're making a bowl of cereal. Finish with a sprinkle of grated parmesan and fresh chives if you have them.
Save There's something deeply silly and deeply satisfying about spooning up tiny crunchy pasta from a bowl of warm broth. It reminds me that food doesn't always have to make sense to be worth making. Sometimes the best recipes are the ones that make you laugh first.
How to Get the Chips Extra Crunchy
If you have an air fryer, use it. Toss the seasoned pasta in the basket and cook at 200°C for 12 to 15 minutes, shaking every few minutes. The circulating air crisps them faster and more evenly than the oven ever could.
What to Do with Leftover Broth
Don't throw it out. The parmesan broth is incredible as a base for risotto, or you can reheat it the next day and sip it like a savory tea. I've even tossed it with cooked grains and vegetables for a quick grain bowl that tastes way fancier than the effort required.
Ways to Play with the Flavor
This recipe is a template, not a rulebook. Swap the smoked paprika for chili flakes if you want heat, or add a pinch of dried oregano to the pasta before baking. You can also infuse the broth with rosemary instead of thyme, or stir in a splash of white wine while it simmers for extra brightness.
- Try using different tiny pasta shapes like acini di pepe or orzo for a different texture.
- Add a drizzle of truffle oil to the broth right before serving for a fancy finish.
- Serve it in small portions as a passed appetizer at a party and watch people's faces light up.
Save This dish proves that the best ideas often come from a place of pure playfulness. Make it once, and you'll find yourself craving that weird, wonderful contrast of crunch and warmth all over again.
Recipe FAQs
- → How do I achieve crispy pasta chips?
Cook pasta just shy of al dente, dry thoroughly, then toss with oil and seasonings before baking until golden and crisp.
- → Can I use different pasta shapes?
Yes, small shapes like ditalini, stelline, or mini farfalle work best for even crisping and portion size.
- → What is the purpose of parmesan rinds in the broth?
They infuse the broth with deep umami and cheesy notes without adding excess thickness.
- → Are there alternatives to baking the pasta chips?
Air frying at 200°C (400°F) for about 12-15 minutes is a quick way to achieve extra crunch.
- → How can I adjust the flavor of the parmesan broth?
Experiment by adding different herbs or a pinch of chili flakes to customize the savory profile.
- → Is this dish suitable for vegetarians?
Generally yes, but check parmesan labels as some may contain animal rennet.