Method

• 1.
  Preheat the oven to 180°C and line a tray with baking paper.
• 2.
  Place a 6cm-diameter pastry cutter on the prepared baking tray, sprinkle 1 tablespoon of parmesan evenly inside it, then press down gently. Lift the cutter off and repeat until you have 4 rounds.
• 3.
  Bake the crisps for 5-6 minutes or until pale golden, then remove from oven. Working quickly, use a palette knife to transfer a crisp to a non-stick mini muffin pan, lightly pressing it into a muffin cup to shape it. Repeat with remaining crisps while still warm (return to the oven for a few seconds if they cool and harden). When set, transfer to a rack to cool. Cool the tray (or use another) and repeat the whole process to make 24 crisps. Once cool, store in a tightly sealed container for up to 5 days.
• 4.
  When ready to serve, scoop the avocado flesh into a bowl with the lime juice. Mash with a fork, then mix in chilli, chives, mint, and sea salt to taste. Sit crisps on a serving platter and scoop a teaspoon of avocado mixture into each one. Top with extra chive sprigs and serve immediately as a canapé with drinks.