These pistachio “cheese” crisps are the perfect way to start your Thanksgiving gathering. We have been making these for as long as I can remember and are one of my favorite parts of the meal. I sneak a few just as they come out of the oven, before they even make it to the coffee table with the other apps we serve. When I was diagnosed with my food sensitivities, I thought these delicious little crisps were a thing of the past. But, with a little creativity, we made these gluten, dairy, and egg-free.
Here are a few pro tips to help you as you make these crisps:
- The dough needs to chill for at least one hour; but you can make these ahead of time and chill overnight. In fact, you can make these up to a week ahead of time and freeze the dough; just remove from the freezer and place in the refrigerator 24 hours before you need to bake them to ensure they are fully defrosted.
- It’s a good idea to make the dough log on parchment or wax paper because it won’t stick to it. You do need to wrap the dough in plastic wrap when it chills but since that will stick to the dough, wrap the dough log in the parchment or wax paper and then wrap that in plastic wrap.
Pistachio “Cheese” Crisps
Author: Originally printed in the November 20, 1980, edition of The Contra Costa Times; modified to remove gluten, dairy, and eggs.
Prep Time: 30 minutes
Serves: 6-8 people
1 package Daiya Pepperjack Style Shreds
12 tablespoons Earth Balance soy-free butter + enough to grease the baking sheet
6 tablespoons water
2 teaspoon dry mustard
½ teaspoons Kosher or sea salt
2 teaspoons baking powder
2 cups all-purpose gluten-free flour
3 teaspoons Ener-G Egg Replacer+ 4 tablespoons warm water (equivalent of two eggs)
1 cup chopped pistachio nuts (1/4 pound chopped)
¾ teaspoons Kosher or sea salt
Parchment Paper-1 sheet or wax paper
- Combine the Daiya cheese, Earth Balance butter, water, mustard, and salt. Mix well.
- Add the gluten-free flour and baking powder and mix until the flour is well combined with the other ingredients.
- Place the dough on the parchment paper. Form the dough into a log, about 1-1/2” in diameter. Wrap the log in the parchment paper and then wrap in plastic wrap. The dough will be sticky, so dust your hands with gluten-free flour prior to working with the dough.
- Chill at least one hour or overnight.
- Preheat the oven to 350 degrees.
- Combine the egg replacer with water and mix well. Add the ¾ teaspoons of salt to the egg replacement mixture.
- Using a sharp knife, slice the “cheese” roll into thin round slices, about 1/8” thick. You can wet the knife with warm water before slicing the roll to prevent the dough sticking to the knife.
- Place the rounds on a well-greased baking sheet.
- Using a pastry brush, glaze the crisps with the egg and salt mixture.
- Top each crisp with chopped pistachio nuts.
- Bake for 15-20 minutes, until golden brown.
- Transfer to a serving platter and enjoy!