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Cumin-Parmesan Crisps

2.5

(3)

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Cumin-Parmesan Crisps

Italians call these irresistible treats frico, or "little trifles." Served on their own, they make nice cocktail snacks.

Recipe information

  • Yield

    Makes about 8

Ingredients

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

Preparation

  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.

TagsItalianEuropeanParmesanCheeseDairySnackNut FreeGluten FreeVegetarianEasyQuickBon Appétit
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