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




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

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

  • 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.

  • Bake in 350°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

36 calories; 3 g total fat; 4 mg cholesterol; 97 mg sodium. 1 g carbohydrates; 3 g protein;