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.
- 1 cup finely shredded Parmigiano Reggiano
- 1 teaspoon poppy seeds
- 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.