POPPY SEED FILO TRIANGLES

These shatter in your mouth like a potato chip, but have a mild sweetness and the surprising pop of poppy seeds. You can easily double, triple, or even quadruple the recipe to use up a whole box of filo. They are the base of Roasted Rhubarb Triangles, but they are just as satisfying as a nibble or as a cracker for soft cheese or jam.

TIP: Filo sheets come in a variety of sizes. If you buy a box with 13-by-18-inch sheets, cut the sheets crosswise in half into 9-by-13-inch sheets. If you buy a box with sheets that are just a little larger than 9 by 13 inches, trim them to size, using a ruler as a guide.

makes 32

dairy-free, no eggs, no nuts

1. Position a rack in the center of the oven and preheat to 375°F. Line a large cookie sheet with parchment paper.

2. Whisk the oil and honey in a small bowl until well combined and smooth. Lay one sheet of filo on the prepared sheet. Gently brush with one third of the oil mixture; you’ll need just enough to cover the entire surface with a thin sheen. Sprinkle with ½ teaspoon of the poppy seeds. Lay another filo sheet on top and press down gently. Repeat the brushing and sprinkling, then finish with the final sheet and toppings.

3. Use a pizza wheel or sharp knife to cut the stack of filo lengthwise into 4 strips and cut each strip crosswise into 4 rectangles. Cut each rectangle in half diagonally, to form 32 triangles. Separate the triangles by ¼ inch by gently tugging them away from one another.

4. Bake until the triangles are golden brown, 8 to 10 minutes.

5. Cool completely on the sheet on a wire rack.

MAKE AHEAD

The crisps keep at room temperature for up to 1 week in dry weather.

MAPLE–POPPY SEED FILO TRIANGLES

Substitute melted butter for the oil and maple syrup for the honey.