Poppy Seed-Parmesan Crisps
Known in Italian as frico, these light-as-a-feather crisps make a quick and easy appetizer. To give them a curled shape, transfer the crisps immediately from the oven to a rolling pin (they firm up quickly). Feel free to substitute different spice seeds for the poppy seeds; cumin and fennel are tasty alternatives.
Ingredients
- 1 cup finely shredded Parmigiano Reggiano
- 1 teaspoon poppy seeds
Instructions
- Heat oven to 375°F. Cover a large baking sheet with parchment paper. Place 1 tablespoon of cheese on parchment and spread lightly with your fingertips to shape a 3-inch round. Top with a pinch of poppy seeds. Repeat to make more rounds, leaving 2 inches between each.
- Bake crisps until light golden, 5 to 6 minutes. (Avoid browning, or the cheese and seeds will turn bitter.) To curl crisps, use a thin metal spatula to remove from parchment paper, and drape immediately over a rolling pin. For flat crisps, transfer to a flat surface lined with paper towels.
- Repeat with remaining cheese mixture to make more crisps. (Or refrigerate mixture and bake crisps to order as desired.) Store in an airtight container for up to two days.
Elaine Khosrova
Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.
Liz Clayman
Photographer and food stylist
