These Cacio e Pepe Cheese Crisps are fun and fast to make for an easy, low- carb holiday appetizer with only three ingredients!
Equipment
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sheet pan
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silicone mat
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box grater
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
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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.
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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 of lined baking sheets and lightly pinch with your fingers to make a compact mound.
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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.
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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).
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Cool completely, blotting with a paper towel if you like, before serving.
Nutrition
Serving: 2crisps, Calories: 58kcal, Carbohydrates: 1g, Protein: 3.5g, Fat: 4g, Saturated Fat: 2.5g, Cholesterol: 13.5mg, Sodium: 255.5mg
– W==W Points: 2
