Parmesan Crisps

Pistachios add a little extra texture and subtle flavor to these cheesy snacks or appetizers.

Parmesan Crisps
Yield: 32 crisps Prep 10 mins Bake 350°F 8 mins to 10 mins per batch


  • 6 ounces Parmesan, in 1 piece
  • 1 tablespoon cornmeal
  • 1/2 cup shelled pistachios, finely chopped
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground red pepper

Make It

1. Heat oven to 350 degrees F. Shred Parmesan using fine grater. Mix Parmesan, cornmeal, pistachios and peppers in a bowl.

2. Line 2 large baking sheets with foil. Coat with nonstick cooking spray.

3. For each crisp, spoon level tablespoon mixture, scooping from bottom of bowl, into a mound, 6 per sheet. Spread each mound slightly to form 2-1/2- to 3-inch circle, allowing 1/2 inch between rounds.

4. Bake in 350 degrees F oven 8 to 10 minutes, until lightly browned. With metal spatula, lift crisps onto rack to cool. If desired, place crisps onto rolling pin to curve. Repeat for total of about 32 crisps.

Nutrition Facts

Amount Per Serving: cal. (kcal): 36, Fat, total (g): 3, chol. (mg): 4, sat. fat (g): 1, carb. (g): 1, fiber (g): , pro. (g): 3, sodium (mg): 97, Percent Daily Values are based on a 2,000 calorie diet.