Cacio e Pepe Cheese Crisps
These Cacio e Pepe Cheese Crisps are fun and fast to make for an easy, low- carb holiday appetizer with only three ingredients!
6 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 58 kcal | Sugar | – |
| Carbs | 1 g | Cholesterol | 14 mg |
| Protein | 4 g | Sodium | 256 mg |
| Fat | 4 g | Fiber | – |
| Sugar | – | ||
| Cholesterol | 14 mg | ||
| Sodium | 256 mg | ||
| Fiber | – |
Prep Time: 10 min Cook Time: 10 min Total Time: 30 min
Ingredients
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
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.