When in Rome, you eat Cacio e Pepe pasta. Well, when you have chips made of pasta, why not make Cacio e Pepe Pasta Chips? I couldn’t come up with a good reason not too, and it turns out that they are deliciously addictive. Cacio e Pepper is literally cheese and pepper, which is all you need for this quick, tasty and crunchy treat.
Pasta Chips are one of my photography clients, so I’m always trying new things with them. It usually turns out that some of the simplest things are the best. I used the Alfredo flavor pasta chips for this recipe, but any flavor would be great. Pasta chips are available on Amazon (affiliate link), major grocery store chains and other retailers.
What is cacio e pepe?
Cacio e Pepe translates to “cheese and pepper.” It is a pasta dish from Rome, Italy. It is amongst the simplest dishes anywhere and consists of long noodles, butter, hot pasta water, grated pecorino cheese and ground pepper. As simple as it might be, it is very difficult to get right.
Cacio e Pepe Pasta Chips
- 2 oz Pasta Chips
- 1/4 cup Grated Parmesan and/or Pecorino Cheese
- Freshly Ground Black Pepper
Preheat oven to 425 degrees.
Place the pasta chips on a parchment-lined baking sheet.
Sprinkle half of the grated cheese over the chips.
Bake until the chips are golden and the cheese melts (about 2 to 4 minutes).
Remove from the oven and sprinkle on the remaining cheese and lots of freshly ground pepper.
Let cool before enjoying.
This recipe is a basic guide. Feel free to change the quantities and ratios of chips to cheese.