Menu Enter a recipe name, ingredient, keyword...

Cumin-Parmesan Crisps


Google Ads
Rate this recipe 0/5 (0 Votes)
Cumin-Parmesan Crisps 0 Picture


  • 2 cups coarsely-grated Parmesan cheese (abt 6 oz)
  • 1 teaspoon cumin seeds or fennel seeds finely crushed or ground in spice grinder
  • Nonstick vegetable oil spray


Servings 8


Step 1

Mix cheese and cumin in medium bowl. Spray medium nonstick skillet with nonstick spray; heat over medium heat. Sprinkle 3 tablespoons cheese mixture in 4-inch round lace-like pattern over bottom of skillet. Cook until cheese is melted, bubbling and golden brown, about 4 minutes. Remove skillet from heat.

Using thin metal spatula, carefully and gradually loosen edges of cheese crisp; gently transfer to paper towels to cool. Repeat with remaining cheese mixture, cooking 1 cheese crisp at a time and spraying skillet with nonstick spray before each crisp is cooked. Cool. (Can be made 6 hours ahead. Store in airtight container at room temperature.) Serve at room temperature.

This recipe yields about 8 crisps.

Review this recipe