CUMIN-PARMESAN CRISPS

Cumin-Parmesan Crisps image

Yield Makes about 8

Number Of Ingredients 3

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2 cups coarsely grated Parmesan cheese (about 6 ounces)
1 teaspoon cumin seeds or fennel seeds, finely crushed or ground in spice grinder
Nonstick vegetable oil spray

Steps:

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.