Cacio e Pepe Parmesan Cheese Crisps

These Cacio e Pepe Cheese Crisps are quick, elegant, and ideal for a low‑carb holiday appetizer. Made with just three ingredients — Pecorino Romano, Parmesan, and freshly ground black pepper — they deliver bold, salty flavor and a crisp, satisfying crunch in minutes.

Cacio e Pepe Cheese Crisps

Inspired by the classic Italian Cacio e Pepe pasta—made with Pecorino Romano and lots of black pepper—these cheese crisps capture the same bright, peppery profile without any pasta. Using mostly Pecorino gives a more authentic taste; it is slightly moister than many Parmesans and yields crisps that take a touch longer to brown but finish with excellent texture. For an alternative, try making them with all Parmesan for a slightly different flavor and faster crisping.

Parmesan Crisp Ingredients

• Cheese: Freshly grate Pecorino Romano and Parmesan using the large holes of a box grater. Avoid pre‑grated cheese, which contains anti‑caking agents and won’t melt and crisp properly.
• Black pepper: Use freshly ground black pepper mixed into the cheese and ground over the tops before baking for a bold peppery finish.

Ingredients (Yield: 6 servings, 2 crisps per serving)

• 2 ounces Pecorino Romano, freshly grated (large holes)
• 1 ounce Parmesan, freshly grated (large holes)
• 1/2 teaspoon freshly ground black pepper, plus extra for topping

Equipment

• Two baking sheets
• Silicone baking mat or parchment paper
• Box grater
• Measuring spoons

How to Make Parmesan Crisps

1. Preheat and prepare: Position one rack in the upper third and one in the lower third of the oven. Preheat to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.
2. Combine: In a small bowl, mix the grated Pecorino, grated Parmesan, and 1/2 teaspoon freshly ground black pepper until evenly distributed.
3. Form the crisps: Place about 1 heaping tablespoon of the cheese mixture onto the lined baking sheet. Lightly press with your fingers to form a compact mound. Make six crisps per sheet, leaving at least 2 inches between each mound to prevent them from merging. Top each mound with an extra crack of fresh black pepper.
4. Bake: Bake for about 10 minutes, rotating the pans halfway through so browning is even. The crisps are done when they are golden and the bubbling has mostly subsided—this indicates the moisture has cooked off.
5. Cool and finish: Allow crisps to cool completely on the baking sheet so they firm up. Optionally blot the tops with a paper towel to remove any residual oil before serving.

How to Serve Cheese Crisps

• Serve as a low‑carb snack on their own or on a holiday appetizer platter.
• Use the crisps in lieu of croutons on a Caesar or green salad for extra flavor and crunch.
• Pair with warm tomato soup or a simple marinara for dipping.
• Add to a charcuterie or cheese board as a gluten‑free crunchy element.
• Top each crisp with a sliver of prosciutto or a halved cherry tomato for an elegant bite‑sized appetizer.

Storage

Parmesan crisps do not need refrigeration. Store cooled crisps in an airtight container separated by wax or parchment paper for up to one week to preserve their crunch.

Nutrition (per serving)

• 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

Notes

• Use freshly grated cheese for the best melt and texture—pre‑grated cheese contains additives that prevent proper melting.
• Adjust the black pepper to taste; these crisps are intended to be boldly peppered to echo authentic Cacio e Pepe.
• If you prefer a milder version, use a higher ratio of Parmesan to Pecorino or reduce the pepper slightly.

More Holiday Appetizer Ideas

• Spinach dip‑stuffed mushrooms
• Vegetable charcuterie board
• Everything bagel pigs in a blanket
• Baked brie phyllo tarts with craisins and walnuts
• Spinach‑artichoke crostini