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!
PREP TIME:10minutes 
COOK TIME:10minutes 
COOLING TIME:10minutes 
TOTAL TIME:30minutes 
YIELD: 6 servings
COURSE: Appetizer, holiday appetizer, Snack
CUISINE: American-Italian, Italian-American


  • sheet pan
  • silicone mat
  • box grater


  • 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)


  • 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.


Serving: 2crispsCalories: 58kcalCarbohydrates: 1gProtein: 3.5gFat: 4gSaturated Fat: 2.5gCholesterol: 13.5mgSodium: 255.5mg
– W==W Points: 2
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