Parmesan Crisps with Avocado Salsa

These deliciously crispy parmesan crisps make a wonderful starter. Parmesan is the only cheese that can be baked and combined with creamy avocado makes a festive surprise.

COOKING TIME: 8 minutes each tray

CHEF’S TIP: More adventurous cooks may choose to shape the parmesan rounds into miniature cups to fill with the avocado mixture. Immediately after baking, mould the still-hot parmesan rounds into miniature muffin cups and leave to set.

Makes 12


    • 2 avocados, chopped
    • Pinch of minced chillies
    • 45ml (3 T) lime juice
    • coarse salt
    • black pepper
    • chives for decoration
    • 500g (1 lb) Parmesan


  1. Mix the avocados, chilli, lime juice, salt and pepper together in a bowl. Set aside.
  2. Preheat oven to 180°C.
  3. Coarsely grate the Parmesan. Line a baking tray with a liner or baking paper. Drop large spoonfuls of the cheese into a round cookie cutter. This can be used as guide to ensure that each round is the same size.
  4. Bake the rounds on the middle rack of the oven for about 8 minutes or until bubbling and completely melted. Remove from oven. Rest them for about a minute. Carefully lift when cool and store in a Tupperware until ready to serve.
  5. Just before serving, spoon small teaspoonfuls of the avocado salsa onto each Parmesan crisp. Top with chives for decoration.