Cheesy Parmesan Chips with Diana Chan

Starring Norco’s sour cream, this canape is so easy to make and is guaranteed to impress your guests this festive season. Make the parmesan chips from scratch. Diana Chan shows us how here.

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½ cup of Norco sour cream

½ cup of D’orsogna chilli salami, finely diced


For the parmesan crisps:

1 cup of Norco shredded parmesan

Freshly cracked pepper

1 tsp dried oregano



Chives, finely chopped




Preheat your oven to 180c.

In a medium bowl, combine the parmesan, pepper and oregano.

Place 2 teaspoons of the mixture 3 cm apart on a baking tray lined with baking paper and flatten with your fingertips. You can use a cookie cutter to achieve a circle.

Bake in the oven for 4-5 minutes until the cheese has melted.. Remove and allow to cool on trays.

Once the crisps are cooled, spoon over 1 heaped teaspoon of sour cream over the top and sprinkle with some chili salami. Garnish with some freshly chopped chives and serve immediately as a canape.