Parmesan Cheese Crisps with Avocado Dip

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.

In a bowl, mix 1 cup of finely grated parmesan cheese with 1 teaspoon of finely chopped rosemary, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of freshly ground black pepper.

Place tablespoon-sized mounds of the cheese mixture onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each mound with the back of a spoon to create rounds about 3 inches in diameter.

Bake for 5-7 minutes, or until the edges are golden brown and the centers are bubbling. Watch carefully as they can burn quickly.

Remove from the oven and let cool on the baking sheets for 2-3 minutes until firm enough to handle but still pliable.

If desired, carefully drape the warm crisps over a rolling pin or the handle of a wooden spoon to create taco shell shapes. Let cool completely until hardened, about 10 minutes.

While the cheese crisps are cooling, prepare the avocado dip by cutting 2 medium avocados in half, removing the pits, and scooping the flesh into a medium bowl.

Add 1/4 cup of Greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of chopped cilantro, 1/2 small minced jalapeño, 1 minced garlic clove, 1/4 teaspoon of ground cumin, and 1/2 teaspoon of sea salt to the bowl.

Mash and mix the ingredients together using a fork until well combined but still slightly chunky.

Fold in 1/2 cup of quartered cherry tomatoes and 2 tablespoons of finely diced red onion.

Taste and adjust seasoning if necessary, adding more salt, lime juice, or spices according to preference.

Transfer the avocado dip to a serving bowl and serve alongside the cooled parmesan crisps.

If meal prepping, store the cheese crisps in an airtight container at room temperature. For the avocado dip, press plastic wrap directly onto the surface to prevent browning and refrigerate for up to 2 days.