Pin My roommate challenged me to make something nobody had ever seen before, and I remembered a random 3 AM conversation about how cereal is basically just crunchy things in warm liquid. So I grabbed some pasta, thought about umami, and wondered what would happen if breakfast tasted like Italy. The first batch came out golden and shattered like glass when I poured the broth over it, and watching someone's face light up when they realized what they were eating made the whole experiment worth it.
I made this for a dinner party where everyone was tired of the same old appetizers, and something shifted when the first person brought the bowl to their lips like it was actually breakfast. The broth was steaming, the pasta chips made this incredible shattering sound, and suddenly we were all laughing like kids discovering a secret menu item at a fancy restaurant.
Ingredients
- Small pasta shapes (ditalini, stelline, or mini farfalle): These tiny shapes are your foundation because they cook evenly and get maximum surface area for crisping. I learned the hard way that large pasta just gets chewy no matter how long you bake it.
- Olive oil: This is what transforms cooked pasta into something crispy, so don't skimp or use cooking spray.
- Garlic powder and smoked paprika: Together they create that savory backbone that makes your brain register this as sophisticated, not silly.
- Sea salt and black pepper: Season generously before baking because pasta chips won't absorb seasoning after they crisp up.
- Vegetable broth: Use good quality broth because this is where your umami comes from, and there's nowhere for mediocre broth to hide.
- Parmesan rinds: If you can find them, they're worth seeking out because they infuse the broth with deep, rounded flavor. If not, grated parmesan works but use a bit less.
- Garlic, thyme, and bay leaf: These aromatics perfume the broth and make it feel intentional rather than accidental.
- Fresh chives and grated parmesan: The finishing touches that remind people they're eating something playful but seriously delicious.
Instructions
- Get your oven ready and prep your workspace:
- Preheat to 200°C and line your baking sheet with parchment so cleanup stays minimal and nothing sticks.
- Cook the pasta just shy of done:
- Boil it for 2 minutes less than the package says so it stays firm when it hits the oven. Drain it thoroughly and pat it completely dry with paper towels, because any moisture is the enemy of crispiness.
- Dress the pasta like you mean it:
- Toss everything together in a bowl until every piece gets coated. The oil and seasonings need to cling to the surface, so don't be shy with the tossing.
- Spread and bake until golden:
- A single layer on the sheet is non-negotiable because crowding equals steam and soggy disappointment. Stir halfway through, and pull them out when they're the color of honey, roughly 18-22 minutes.
- Build the broth while pasta crisps:
- Combine broth, parmesan, and aromatics in a saucepan and let them simmer gently for 15-20 minutes. The smell alone will make you hungry.
- Strain and taste:
- Push the solids through a fine mesh sieve so you get every bit of flavor, then taste and adjust salt if needed before serving.
- Assemble like you're plating something fancy:
- Handful of chips in a bowl, hot broth poured over top, garnish with parmesan and chives if you're feeling fancy.
Pin There was this moment when my usually skeptical friend took a spoonful, closed their eyes, and said this tasted like nostalgia mixed with sophistication. That's when I realized it wasn't really about being clever with pasta anymore, it was about creating a tiny moment of joy on a regular Tuesday.
Why This Works as a Party Trick
This dish has that rare quality of being both visually surprising and genuinely delicious. It's the kind of thing that makes people stop mid-conversation to figure out what they're eating, and by the time they do, they're already charmed by the whole concept. You also get to stand there looking like you invented breakfast.
Making It Your Own
The beauty of this recipe is that it invites tinkering. I've tried it with different pasta shapes, swapped the smoked paprika for regular paprika, and even threw in some chili flakes for a friend who likes heat. The broth is equally forgiving, holding up beautifully to herb changes or even a splash of white wine.
Serving and Storage Tips
Make the pasta chips ahead of time because they stay crispy for a couple days in an airtight container, and the broth can be warmed up fresh whenever you're ready. This flexibility makes it perfect for entertaining when you want to look prepared without being frazzled.
- Store cooled pasta chips in an airtight container and reheat them in a 180°C oven for a few minutes if they lose their crunch.
- The broth keeps in the fridge for up to three days and actually tastes better the next day when flavors have had time to deepen.
- You can prep everything separately and assemble just before serving for maximum wow factor.
Pin This dish reminded me that the best cooking happens when you're not afraid to play, and that sometimes the most memorable meals are the ones that make people smile before they even take a bite. Make it, watch their faces, and enjoy the brief moment of magic you've created on a plate.
Recipe Q&A
- → What pasta shapes work best for the chips?
Small shapes like ditalini, stelline, or mini farfalle crisp evenly and provide great texture.
- → How can I make the pasta chips extra crunchy?
Air frying at 200°C for 12-15 minutes adds extra crispness compared to baking.
- → Can I customize the parmesan broth flavors?
Yes, try swapping herbs like thyme with rosemary or adding chili flakes for heat.
- → Is it important to pat the pasta dry before baking?
Drying removes excess moisture, ensuring the chips bake evenly and become crispy.
- → How soon should this dish be served after preparation?
Serve immediately after pouring warm parmesan broth over pasta chips for best texture contrast.