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These Cacio e Pepe Cheese Crisps are fun and fast to make for a simple, low- carb holiday appetizer with only three ingredients!
Cacio e Pepe Cheese Crisps
Cacio e Pepe is an Italian pasta dish with Pecorino Romano cheese and a number of black pepper. I created these cheese crisps as an easy appetizer with those ingredients minus the pasta, but I used more Pecorino than parmesan. Pecorino is more authentic and younger than most parmesans, so it’s moister, which makes it take a bit longer to crisp up. These Cacio e Pepe cheese crisps are super crispy and fairly spicy, with a superb amount of pepper. For one more variation, try my Every part Parmesan Crisps.
Why This Recipe Works
- Easy Appetizer: With only three ingredients, these crisps are easy to make and are a terrific addition to any charcuterie board.
- Fast: These cacio e pepe parmesan crisps bake in just 10 minutes.
- Good for a Crowd: In the event you are serving these at a celebration, double or triple this parmesan crisp recipe to feed more people.
- Make Ahead: You possibly can make this appetizer a few days before your event.
- Healthy: These crisps are high in protein and low in carbs for the reason that foremost ingredient is cheese.
Parmesan Crisp Ingredients
- Cheese: Grate Pecorino Romano and parmesan cheese with the big holes of a box grater. Don’t buy pre-grated! It won’t melt in addition to freshly grated.
- Black Pepper: You’ll mix some freshly ground black pepper into the cheese mixture and top each with crisp with some more.
The way to Make Parmesan Crisps
- Mix the Pecorino, parmesan, and pepper in a small bowl until well combined.
- Form the Crisps: Put a heaping tablespoon of the grated cheese mixture onto a lined baking sheet. Evenly pinch it along with your fingers to make a compact mound. Repeat the method with the remaining cheese, placing every one a minimum of two inches apart so that they don’t bake together into one giant crisp. Top every one with a crack of pepper from a pepper mill.
- Bake the cheese crisps within the oven at 400°F for about 10 minutes, rotating the pan after five minutes. They’re ready once they’re golden and a lot of the bubbling on the surface has subsided (meaning the moisture has cooked off). Allow them to cool, and blot them with a paper towel when you like.
Ingredients
shred the cheese with box grater
place on silicone mat
The way to Serve Cheese Crisps
Do cheese crisps should be refrigerated?
No, parmesan crisps don’t should be refrigerated. Store them in an airtight container with wax paper between the crisps for as much as every week.
More Holiday Appetizer Recipes You’ll Love
Prep: 10 minutes
Cook: 10 minutes
cooling time: 10 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 2 crisps
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Position one rack within the upper third and one within the lower third of the oven and preheat to 400°F. Line two baking sheets with foil or silicone baking mats.
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In a small bowl, mix the Pecorino, Parmesan, and pepper until well combined.
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Put about 1 heaping tablespoon of the grated cheese mixture onto one among lined baking sheets and evenly pinch along with your fingers to make a compact mound.
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Repeat with remaining cheese, making 6 crisps per sheet and leaving a minimum of 2 inches of space in between. Top each with 1 crack of pepper from a pepper mill.
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Bake for about 10 minutes, rotating the pans after 5 minutes, until they’re golden the bubbling on the surface has mostly subsided (this implies the moisture has cooked off).
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Cool completely, blotting with a paper towel when you like, before serving.
Last Step:
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Serving: 2 crisps, Calories: 58 kcal, Carbohydrates: 1 g, Protein: 3.5 g, Fat: 4 g, Saturated Fat: 2.5 g, Cholesterol: 13.5 mg, Sodium: 255.5 mg