Place the piadina flatbreads on a cutting board. Use a bat-shaped cookie cutter to cut out as many bats as possible. Arrange them on the prepared baking sheet without overlapping.

Lightly brush both sides of each bat with olive oil and sprinkle with a little salt.

Bake for about 7 minutes, flipping the bats halfway through. Keep a close eye on them because the thin edges can brown quickly. Remove them once they’re golden and crisp, then leave them to cool on the baking sheet.

While the chips bake, make the tomato salsa. Cut the tomatoes into small cubes, removing the firm centers first. Finely chop the red onion.

Add the tomatoes and onion to a bowl. Tear in the basil leaves, then add a drizzle of olive oil and the salt. Stir together and let the salsa rest for about 10 minutes.

For the guacamole, cut the avocado in half and remove the pit. Scoop the flesh into a bowl and mash it with a fork until creamy but still a little chunky.

Finely chop the red onion. Cut the cherry tomatoes into very small pieces and drain away any excess liquid.

Add the onion and tomatoes to the avocado. Pour in the lemon juice, add a little salt, and mix until combined. Taste and add more salt if needed.

Serve the crispy bat chips with the tomato salsa and guacamole for dipping.