Cacio e Pepe Chips
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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These Cacio e Pepe crisps offer a clever, modern twist on the classic Roman pasta dish, transforming a simple bag of shop-bought potato crisps into an elegant cocktail snack. By gently warming the crisps with nutty, sharp Pecorino Romano and a generous amount of coarsely cracked black pepper, you create a sophisticated savoury treat that is far superior to anything found in a packet.
This vegetarian snack is perfect for effortless entertaining or as a luxurious accompaniment to a weekend glass of wine. The heat from the oven helps the cheese cling to every ridge, ensuring a punchy, salty flavour in every bite. Serve them whist they are still slightly crisp and fragrant for the best possible results.
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Ingredients for Cacio e Pepe Chips
1 (230g) bag kettle-cooked crisps
45g Pecorino, finely grated (about 230g )
1 tablespoon coarsely ground black pepper
How to make Cacio e Pepe Chips
Back to contentsPreheat oven to 218°C. Arrange crisps in a single layer on a rimmed baking sheet. Sprinkle half of cheese evenly over chips. Bake until cheese is melted and chips are just starting to brown around the edges, about 4 minutes. Remove from oven and immediately top with remaining cheese and pepper. Let cool, then transfer to a serving bowl.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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UK recipe editors
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UK recipe editors
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editorsPeer reviewed by
UK recipe editors
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