350g full-fat fresh ricotta
splash of milk
salt and freshly ground black pepper
1 x bag beetroot corn chips (the round ones, you can get them at any good providore, like Thomas Dux. You could use plain round corn chips too, but try to get unsalted ones.)
about 15 very thin slices of prosciutto
Using an electric mixer, whip the ricotta, milk, salt and pepper until it is smooth and fluffy; about 3 minutes.
Lay out about 25-30 beetroot chips on a serving tray. Fill a piping bag with the whipped ricotta and pipe about a 20cm blob of ricotta onto each chip. Top with a torn piece of prosciutto, and using a microplane or very fine grater, grate parmesan over the top of everything before serving. The whipped ricotta will last in the fridge for about 2-3 days if you want to whip it beforehand. WHIP IT GOOOOOD.