Preheat oven to 375° F. Prepare a baking sheet with a silicone baking mat or parchment paper.
Shred cheese using a small-hole grater. Place in a bowl and stir in cumin powder until well combined.
Using an 1/8-cup measuring cup, scoop Parmesan mixture into mounds on the prepared baking sheet, 5-6 inches apart. Flatten to about ¼-inch thick, leaving at least an inch between the mounds.
Bake 7-10 minutes, or until golden brown and crisp. Remove and cool slightly until firm before serving.
Notes
Space each scoop of parmesan far enough apart or they will join together while melting.
Using a small-sized grater will work best for making these crisps.
Use a silicone mat or parchment paper to prevent cheese from sticking to the baking sheet. This will make removal very easy.
Once baked, the cheese crisps will still be slightly soft. Let the cheese cool a bit so they harden, then remove from baking sheet.
Add more or less curry powder, or omit if desired. You can sub with other spices or herbs suggested above in the post
Parmesan crisps will store in a cool dry place for up to 1 week.