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Recipe of the Week 2/25: Cheese Crisps

Cheese Crisps

Yields 3 Servings

2 ounces Pecorino Romano cheese, grated using the big holes
of a box grater (not pre-grated)
1 ounce Parmesan cheese, grated using the big
holes of a box grater (not pre- grated)
1/2 teaspoon freshly ground black pepper, plus more for topping


  1. 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.
  2. In a small bowl, mix the Pecorino, Parmesan, and pepper until well combined.
  3. 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.
  4. 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.
  5. 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).
  6. Cool completely, blotting with a paper towel if you like, before serving.

Meal Plan Check Boxes:
1 Protein
1 Dairy
1/2 Fat
Nutritional Facts: 4 crips: 116 calories, Carbohydrates: 2 g, Protein: 7 g, Fat: 8g

Adapted From:

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