Recipe

Frico And Soppressata Chips Recipe

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Ingredients

Optional seasonings: sesame seeds, finely sliced toasted pistachios, fennel pollen & Aleppo pepper flakes
1/2 lb soppressata or other spiced salami, very thinly sliced
1 lb aged Gouda or Asiago cheese, coarsely shredded

Directions

Step #1 Preheat the oven to 350°.
Step #2 Line 2 large rimmed baking sheets with parchment or wax paper.
Step #3 Cut 4 more sheets of parchment to fit the baking sheets.
Step #4 Arrange half of the soppressata slices in a single layer on the 2 baking sheets.
Step #5 Cover up with another sheet of parchment & the remaining half of the soppressata slices, then a final layer of parchment.
Step #6 Bake the soppressata for 20 mins, or until the slices are sizzling & most of the fat has been rendered.
Step #7 Transfer the soppressata slices to paper towels & blot the tops, then transfer them to a plate to cool & crisp up.
Step #8 Sprinkle top 6 tbsp-size mounds of the cheese In a large-ish nonstick skillet.
Step #9 Top each mound with a pinch of the seasonings, if using.
Step #10 Cook the frico chips over moderately high heat until the cheese is lacy & slightly set.
Step #11 Using a thin, flexible metal spatula, loosen & flip each frico & cook for 1 min longer, or until crisp & golden.
Step #12 Transfer the frico chips to paper towels to drain, then transfer to a plate to cool & crisp up.
Step #13 Wipe out the skillet & repeat with the remaining cheese & seasonings.
Step #14 Serve the frico & soppressata chips In a large-ish bowl.
Step #15 Make Ahead: The frico & soppressata chips can be stored in an airtight container for 1 day.
Step #16 Wine Recommendation: A crisp nonvintage sparkling wine, such as the Green Point Brut from Australia or the Zardetto Prosecco di Conegliano Brut from Italy, would counterbalance the saltiness & seasonings of the cheese & sausage.
Enjoy the Frico & Soppressata Chips recipe