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!
•Crisps keep in an airtight container at room temperature for up to 2 days.
Recipe information
Total Time
1 hour
Yield
Makes 48 servings
Ingredients
Special Equipment
Preparation
Step 1
Preheat oven to 350°F with rack in middle.
Step 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.
Step 3
Sprinkle each round lightly with chopped pistachios (about 1/8 teaspoon for each) and bake until just golden, 6 to 8 minutes.
Step 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.
