Consider this: Most Americans eat a pound or two of insects each year in processed foods like bread and ketchup. There are even regulations stating the maximum amount of bug bits that a food can contain and still be fit for human consumption. These insect parts are usually abundant in strawberry jams, peanut butter, spaghetti sauce, applesauce, and similar pasty products. The most ironic part of the “Food Defect Action Levels” defined by the FDA is that insect parts actually make some junk foods more nutritious.

Now that you know you’re already a bug eater, maybe it’s not such a stretch to try a bug that many people prepare as a delicacy. The newly hatched cicadas (called tenerals) are considered the best for eating because their shells are not that hard.

Your prep work for cicadas is easy. Just harvest the slow-witted and slowly moving things in the early morning. They should be blanched (boiled for 4 to 5 minutes) soon after collection and before you eat them. Not only will this make their insides solidify a bit, but it will kill any bacteria and parasites. Remove the wings and legs. Now, at this point, you can either freeze them for later use, or cook with them immediately. When you’re ready to take the plunge in the kitchen, here are 7 options to try.