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