Cacio e Pepe Chickpea Cheese Crisps

These salty crisps are a clever way to turn a can of chickpeas into a snack. Inspired by the flavors of cacio e pepe, the chickpeas are roasted on a gooey, melty sheet of salty Pecorino Romano and floral black pepper. As the cheese  bakes, it cheese crisps up in the oven, creating a delicate, savory crunch. Pre-roasting the chickpeas separately on a baking sheet brings out their warm, nutty flavor and helps release excess moisture, ensuring they are crunchy when mixed with the cheese, which bakes up to a shattering crunch. Enjoy these on their own as a snack, or swap them in for croutons in a creamy Caesar. 

Can I use pre-grated Pecorino Romano instead of freshly grated? 

We do not recommend using pre-grated Pecorino Romano over freshly grated cheese in this recipe, as many pre-grated cheeses are coated with anti-caking agents to prevent clumping during shipping. These additives can keep the cheese from melting evenly, which may affect the texture of the cheese layer in these crisps.

Notes from the Food & Wine Test Kitchen

After draining the chickpeas, be sure to gently but thoroughly pat them dry with paper towels. Removing excess moisture helps them crisp in the oven as they roast; too much moisture means they will steam and won’t get crunchy.

This recipe was developed by Melissa Gray-Streett; the text was written by Andee Gosnell.