Cacio e Pepe Cheese Crisps

Name: Cacio e Pepe Cheese Crisps
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6 porsi
Cuisine: Indonesian
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)

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

⏱ 30 menit 🔨 Persiapan 10mnt 🔥 Masak 10mnt 📊 Sedang 🍽 6 porsi 👁 42

Bahan-bahan

6 porsi

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)

Langkah-langkah

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.