Ingredients for Parmesan Pistachio Crisps

• 150g grated Parmigiano-Reggiano (110g)

• 2 tablespoons finely chopped unsalted pistachios

• a large nonstick baking sheet or nonstick baking liner such as silpat (optional)

Preheat oven to 177°C with rack in middle.

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.

Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoons for each) and bake until just golden, 6 to 8 minutes.

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.

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.