Pasta Chip Parmesan Broth (Printable Version)

Crispy mini pasta chips served with warm, umami-rich parmesan broth for a playful, savory twist.

# What You 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 garlic clove, smashed
10 - 1 sprig fresh thyme
11 - 1 bay leaf

→ Garnish

12 - 2 tablespoons grated parmesan
13 - 1 tablespoon chopped fresh chives (optional)

# How To Make:

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 for al dente. Drain and pat dry.
03 - Toss pasta with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until evenly coated.
04 - Spread pasta in a single layer on prepared sheet. Bake 18-22 minutes, stirring once halfway, until golden and crispy. Cool before serving.
05 - Combine vegetable broth, parmesan rinds, smashed garlic, thyme, and bay leaf in a saucepan. Simmer gently for 15-20 minutes, stirring occasionally.
06 - Strain broth through a fine mesh sieve, discarding solids. Keep warm.
07 - Place pasta chips in bowls, pour hot parmesan broth over to simulate cereal and milk. Garnish with grated parmesan and optional chives. Serve immediately.

# Cooking Tips:

01 -
  • It turns pasta into something crunchy and wildly snackable without any deep frying.
  • The warm parmesan broth feels cozy and indulgent, like the world's most sophisticated soup.
  • It's a conversation starter that makes people smile before they even taste it.
02 -
  • Dry the pasta thoroughly after draining or it will steam instead of crisp in the oven.
  • Don't skip stirring halfway through baking, or you'll end up with some pieces burnt and others still soft.
  • Serve the broth hot and the chips fresh, because once they sit in liquid too long they lose their crunch.
03 -
  • Save parmesan rinds in the freezer whenever you finish a wedge, they're gold for broths and soups.
  • Taste the broth before straining and add a pinch of salt if it needs it, parmesan can be salty but not always enough.
  • Make a double batch of the chips and keep them in an airtight container, they stay crunchy for days and are great on their own.
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