Savory 'Cheesy' Roasted Pistachios
Get that irresistible pizza-parlor aroma in a wholesome, crunchy snack. These pistachios are roasted in a savory, dairy-free coating for a truly addictive bite.
Servings 8
Calories 205kcal
Equipment
- Large mixing bowl
- Small bowl
- Whisk
- Silicone spatula
- Heavy-duty baking pan
- Parchment paper
Ingredients
- 2 cups approx. 280 g raw, shelled, unsalted pistachios
- 2 tablespoons nutritional yeast
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon onion powder
- Pinch of red pepper flakes
- 1 medium egg white
Instructions
- Oven and Pan Prep: Set your oven to preheat to 300°F (150°C). Arrange a sheet of parchment paper to completely cover the inside of your heavy-duty baking pan.
- Mix the Dry Seasoning: In the small bowl, combine the nutritional yeast, dried oregano, garlic powder, sea salt, onion powder, and red pepper flakes. Stir until the blend is uniform in color and texture.
- Activate the Egg White: In the large mixing bowl, vigorously beat the egg white with a whisk for about 30 seconds. You are looking for a light, frothy consistency with small bubbles throughout.
- Form the Flavor Paste: Sprinkle the dry seasoning blend over the frothy egg white. Gently whisk the mixture just until it forms a thick, cohesive paste.
- Coat the Pistachios: Add the pistachios to the flavor paste. Using a silicone spatula, carefully fold and mix until every nut is evenly encased in the savory coating.
- Initial Bake: Transfer the coated pistachios to the prepared baking pan, spreading them into a single, even layer with no overlapping. Bake for 15 minutes.
- Final Crisping: Remove the pan from the oven. Give the nuts a quick stir to break up any potential clumps and redistribute them. Return the pan to the oven and bake for an additional 10–12 minutes. The nuts are ready when the coating is completely dry to the touch and a pale golden-brown.
- Cooling and Curing: Allow the pistachios to cool fully on the baking pan for at least 20 minutes. They will continue to harden and become crunchier as their temperature drops.
Notes
Storage:
For maximum crispness, store the cooled pistachios in an airtight glass container at room temperature for up to 10 days.
Flavor Swaps:
For a different herbaceous note, swap the oregano for an equal amount of dried rosemary. To introduce a subtle smokiness, add ¼ teaspoon of smoked paprika to the dry seasoning blend.
Troubleshooting:
If the pistachios feel tacky or soft after cooling, they likely need a bit more time to dehydrate. Spread them back on the pan and return them to the 300°F (150°C) oven for 5-minute intervals until perfectly crisp.
Nutrition Facts (per serving)
Serving Size: about ¼ cup (35 g)- Calories: 205
- Total Fat: 15.5 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 4.6 g
- Monounsaturated Fat: 8.1 g
- Cholesterol: 0 mg
- Sodium: 154 mg
- Total Carbohydrate: 9.8 g
- Dietary Fiber: 3.8 g
- Total Sugars: 2.8 g (includes 0g Added Sugars)
- Protein: 8.9 g
- Vitamin D: 0 mcg (0%)
- Calcium: 36 mg (3%)
- Iron: 1.5 mg (8%)
- Potassium: 388 mg (8%)