Cacio E Pepe Cheese Crisps

Cacio e Pepe Cheese Crisps

Cacio e Pepe is an Italian pasta dish with Pecorino Romano cheese and lots of black pepper. I created these cheese crisps as a simple 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 little longer to crisp up. These Cacio e Pepe cheese crisps are super crispy and fairly spicy, with a good amount of pepper. For another variation, try my Everything Parmesan Crisps.

Parmesan Crisp Ingredients

Cheese: Grate Pecorino Romano and parmesan cheese with the large holes of a box grater. Do not buy pre-grated! It won’t melt as well as freshly grated. Black Pepper: You’ll mix some freshly ground black pepper into the cheese mixture and top each with crisp with some more.

How to Make Parmesan Crisps

How to Serve Cheese Crisps

Enjoy them as a low-carb snack. Use them in a Caesar salad in place of croutons. Serve the parmesan crisps with tomato soup. For an appetizer, add them to a charcuterie board. Dip them in marinara sauce. Top them with a slice of prosciutto or cherry tomato.

Do cheese crisps need to be refrigerated?

No, parmesan crisps don’t need to be refrigerated. Store them in an airtight container with wax paper between the crisps for up to a week.

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