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4 from 1 vote

Hot Honey & Rosemary Pecorino Romano Crisps

Easy, flavor loaded crisps to pair with crisp lagers.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 18 -24 crisps
Author: Milena


  • 1 wedge of Pecorino Romano cheese about 1/2 lb.
  • 1 heaping tsp of fresh rosemary minced very fine
  • 1 tbsp hot honey


  • Grate the cheese on the large teeth of a box grater.
  • Mix with the finely minced fresh rosemary.
  • Line two or three baking sheets with parchment paper or appropriately sized Silpats.
  • Make heaps, about 1 tbsp - 1 1/2 tbsp large and about 2 inches apart. Do not press on the cheese.
  • If you want thinner crisps, use less cheese per heap. If you want more substantial, thicker crisps, use 1 1/2 tbsp per heap.
  • Bake in a 400°F oven for 3-5 minutes until crisps are golden. Less time for thinner version, longer for thicker crisps.
  • Let crisps cool off and drizzle with hot honey.