Parmesan Pistachio Crisps

01 Apr 2011

These delicious bites couldn't be easier to make, and an added bonus is that they keep well, too. You can buy good quality, already grated Parmigiano-Reggiano or make your own in the food processor (cut the cheese into smaller chunks), but don't even think of getting one of those green canisters!

Yield Makes 48 servings Active Time 30 minutes Total Time 1 hour


    • 1 cup grated Parmigiano-Reggiano (4 ounces)
    • 2 tablespoons finely chopped unsalted pistachios
  1. Special Equipment
    • a large nonstick baking sheet or nonstick baking liner such as silpat (optional)


    1. Preheat oven to 350°F with rack in middle.
    2. Place silpat on a large baking sheet, or if not using a silpat or nonstick baking sheet, line a large baking sheet with parchment. Put rounded teaspoons of cheese 2 inches apart on baking sheets and spread each into a 1 1/2 inch circle.
    3. Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
    4. Let crisps cool on sheet 1 minute then transfer to a rack to cool completely. Bake more crisps in same manner on cooled sheet, wiping nonstick or silpat in between batches (if using), or replacing parchment with each new batch.
Cooks' Notes:
•Crisps keep in an airtight container at room temperature for up to 2 days.

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Nutritional Info

  • Calories13
  • Carbohydrates0 g(0%)
  • Fat1 g(1%)
  • Protein1 g(2%)
  • Saturated Fat0 g(2%)
  • Sodium33 mg(1%)
  • Polyunsaturated Fat0 g
  • Fiber0 g(0%)
  • Monounsaturated Fat0 g
  • Cholesterol2 mg(1%)
per serving (48 servings) Powered by Edamam


Published on 01 Apr 2011