Cumin-Parmesan Crisps

• 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

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.

parmesan cheese, cumin seeds, vegetable oil spray

Taken from www.epicurious.com/recipes/food/views/cumin-parmesan-crisps-104794 (may not work)