Cumin-Parmesan Crisps – a delicious recipe with Parmesan cheese, cumin seeds, vegetable oil spray. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix cheese and cumin in medium bowl.
2
Spray medium nonstick skillet with nonstick spray; heat over medium heat.
3
Sprinkle 3 tablespoons cheese mixture in 4-inch round lace-like pattern over bottom of skillet.
4
Cook until cheese is melted, bubbling and golden brown, about 4 minutes.
5
Remove skillet from heat.
6
Using thin metal spatula, carefully and gradually loosen edges of cheese crisp; gently transfer to paper towels to cool.
7
Repeat with remaining cheese mixture, cooking 1 cheese crisp at a time and spraying skillet with nonstick spray before each crisp is cooked.
8
Cool.
9
(Can be made 6 hours ahead.
10
Store in airtight container at room temperature.)
11
Serve at room temperature.
220
kcal
Calories
15
g
Fat
3
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 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.
Yes, Cumin-Parmesan Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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