Air Fryer Sourdough Cacio e Pepe Crisps
Inspired by the Roman classic, these crispy cacio e pepe crisps transform sliced sourdough bread into an addictive snack. Coated in salty Pecorino Romano cheese and cracked black pepper, then air-fried until golden and crunchy, they're perfect for entertaining or snacking straight from the basket.
- Prep
- 12 min
- Cook
- 12 min
- Wait
- 6 min
- Total
- 30 min
- Makes
- About 24–30 crisps (6 servings)
Steps
Before you start
- Use day-old or stale sourdough for maximum crispiness
- Have all ingredients measured and ready before you begin
- Know that preheat time runs in parallel with slicing and mixing
- Make sure your air fryer basket is clean and dry
Slice the bread
- Using a serrated bread knife, slice the sourdough loaf into ¼-inch (6 mm) thick slices.
- Cut each slice in half or into 2–3 inch (5–7 cm) pieces depending on desired crisp size.
- Place cut pieces on a cutting board.
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Ready when: All bread is uniformly sliced and cut into pieces of similar size
Tip: Use a gentle sawing motion rather than pressing; pressing crushes the bread and prevents even crisping
Mix the coating
- In a small bowl, whisk together the finely grated Pecorino Romano cheese, freshly cracked black pepper, and sea salt until the mixture is uniform and pepper is evenly distributed throughout.
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Ready when: Mixture is uniform in color with pepper evenly dispersed
Oil the bread
- Place all bread pieces in a large bowl.
- Drizzle with the 2 tbsp (30 ml) olive oil and toss gently but thoroughly with tongs or a wooden spoon, turning pieces as you mix, until every piece is lightly and evenly coated with oil and no dry spots remain.
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Ready when: All bread pieces are lightly and evenly coated with oil
Season the bread
- Sprinkle the Pecorino Romano and pepper mixture evenly over the oiled bread.
- Toss gently but thoroughly, mixing from the bottom of the bowl and turning pieces over repeatedly, until all pieces are visibly coated with cheese and pepper and seasoning is distributed as evenly as possible.
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Ready when: All bread pieces are coated with cheese and pepper; no clumps of seasoning collect at the bottom
Preheat and arrangeOven 380°F / 195°C
- Turn on your air fryer and set to 380°F (193°C).
- While it preheats (about 3 minutes), carefully arrange the seasoned bread pieces in a single layer in the air fryer basket, leaving space between pieces for air circulation.
- If your basket is small, work in batches and keep remaining pieces on a plate.
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Ready when: Basket is arranged in a single layer and air fryer temperature readout shows 380°F (193°C)
Tip: Crowded baskets create steam instead of crisping; work in multiple batches if needed for best results
Air fry until crispyOven 380°F / 195°C
- Air fry at 380°F (193°C) for 10–12 minutes.
- At the 5–6 minute mark, open the basket and gently shake or stir the pieces to ensure even cooking and browning.
- Close the basket and continue cooking until the crisps are golden brown throughout and fully crispy when bent.
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Ready when: Crisps are golden brown and snap or crunch cleanly when bent; no soft spots remain
Tip: Air fryers vary in heat intensity; start checking at 10 minutes. If your model runs hot, they may be done in 8–10 minutes
Cool and serve
- Carefully transfer the hot crisps to a cooling rack or paper towel–lined plate using tongs.
- Let them cool for 2–3 minutes; they will continue to firm up significantly as they cool.
- Serve warm or at room temperature.
- Once completely cooled, store leftovers in an airtight container.
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Ready when: Crisps have cooled slightly, are still warm, and have fully crisped
Tip: Serve within minutes of cooling for maximum warmth and flavor; store in airtight containers to maintain crispiness
Good to know
Tips
- Day-old or stale sourdough is essential because it crisps much better than fresh soft bread; if you only have fresh bread, leave it at room temperature for a few hours or lightly toast it at 300°F (150°C) for 5 minutes before slicing
- Freshly cracked black pepper has far more flavor than pre-ground; crack the peppercorns fresh just before mixing the coating for authentic cacio e pepe taste
- Don't skip the single-layer arrangement in the air fryer basket; crowding prevents air circulation and makes crisps soggy rather than crispy
- If crisps are not fully crispy after cooling, return them to the air fryer for 2–3 more minutes at 380°F (193°C) to re-crisp them
Make ahead
Crisps can be made up to 3 days in advance and stored in an airtight container. Reheat at 300°F (150°C) for 3–5 minutes to refresh crispiness before serving.
Storage & reheating
Room temperature: up to 3 days in an airtight container; reheat at 300°F (150°C) for 3–5 minutes. Refrigerator: up to 5 days; reheat at 300°F (150°C) for 5–7 minutes to restore crispiness. Freezer: up to 1 month in an airtight container; reheat at 350°F (175°C) for 7–10 minutes from frozen until hot and crispy.
Substitutions
- Pecorino Romano cheese → Pecorino Toscano or Parmigiano-Reggiano cheese. Slightly different flavor profile but equally delicious and crispy
- sourdough bread loaf → Whole wheat sourdough or regular white sourdough. Whole wheat adds a nuttier flavor; both crisp equally well
- black pepper → Dried Italian herbs or rosemary. Use ½–1 tsp of dried herbs for a completely different but equally tasty crisp; reduce salt slightly if using herbed seasoning
- extra virgin olive oil → Neutral vegetable oil or light olive oil. Works if you want less olive flavor, though extra virgin is recommended for the best taste
