Sprinkle 6 tablespoon-size mounds of the cheese in a large nonstick skillet. Top each mound with a pinch of the seasonings, if using. Cook the frico chips over moderately high heat until the cheese is lacy and slightly set. Using a thin, flexible metal spatula, loosen and flip each frico and cook for 1 minute longer, or until crisp and golden. Transfer the frico chips to paper towels to drain, then transfer to a plate to cool and crisp up. Wipe out the skillet and repeat with the remaining cheese and seasonings. Serve the frico and soppressata chips in a large bowl.