Cacio e Pepe Cheese Crisps

Name: Cacio e Pepe Cheese Crisps
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 2 ounces Pecorino Romano cheese; 1 ounce Parmesan Cheese; 1/2 teaspoon freshly ground black pepper

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5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
58 kcal
Course
Appetizer, Snacks
Cuisine
Italian-American Fussion

Cacio e Pepe Cheese Crisps

Iris Warren

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These Cacio e Pepe Cheese Crisps are fun and fast to make for an easy, low- carb holiday appetizer with only three ingredients!

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Ingredients

Servings

2 ounces Pecorino Romano cheese (grated using the large holes of a box grater (not pre-grated))
1 ounce Parmesan Cheese (grated using the large holes of a box grater (not pre- grated))
1/2 teaspoon freshly ground black pepper (plus more for topping)

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Instructions

Position one rack in the upper third and one in the lower third of the oven and preheat to 400°F. Line two baking sheets with foil or silicone baking mats.
In a small bowl, mix the Pecorino, Parmesan, and pepper until well combined.
Put about 1 heaping tablespoon of the grated cheese mixture onto one of lined baking sheets and lightly pinch with your fingers to make a compact mound.
Repeat with remaining cheese, making 6 crisps per sheet and leaving at least 2 inches of space in between. Top each with 1 crack of pepper from a pepper mill.
Bake for about 10 minutes, rotating the pans after 5 minutes, until they are golden the bubbling on the surface has mostly subsided (this means the moisture has cooked off).
Cool completely, blotting with a paper towel if you like, before serving.

Equipments used:

Nutrition Information

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Serving 2crisps Calories 58kcal (3%) Carbohydrates 1g (0%) Protein 3.5g (7%) Fat 4g (6%) Saturated Fat 2.5g (13%) Cholesterol 13.5mg (5%) Sodium 255.5mg (11%)