Well, I don’t know about you, but I love chips and dip! I definitely resort to them when I have a huge case of the munchies… but always feel über guilty about it afterwards. I have some great news to share with you all… I finally found a better for you and heart healthy alternative to all of our munchies related problems! Yay!
This recipe is really simple and only takes a little over 20 minutes to put together! I stumbled upon this while watching a show on the Food Network years ago, but never thought to try it until recently… I am glad that I did! Not only did i score a great snack that the roommates FREAKING LOVED, but I also put some of the beans from our stash in the pantry to some good use! *And no, it still didn’t make a dent in our supply.
Note: To make this recipe even more healthy, use whole wheat pita in place of regular pita bread like I did! They taste just as good, if not better! Also You don’t have to stick with the herbs I seasoned the pita chips with…. feel free to explore with different seasonings of your own choice! The possibilities are endless darlings!
1- 15 oz Can of Cannellini Beans; drained and rinsed
1/3 Cup Extra Virgin Olive Oil; a good quality brand because you can really taste the flavors of the oil in the dip
1/4 Cup Fresh Curley Parsley
2 Tbsp Fresh Lemon Juice
2 Cloves of Garlic; smashed and minced
Salt and Pepper
Pita Chips Ingredients
4 Tbsp Extra Virgin Olive Oil
1 Tsp Dried Oregano
Salt and Pepper
Drain and rinse your beans and parsly!
Next take a food processor and add the beans, parsley, lemon juice and oil, garlic to the work bowl.
If you don’t have a food processor then you can just mash the beans, mince the parsley and garlic, then combine the ingredients well! Where there is a will, there is a way!
Season with salt and pepper then pulse until coarsly chopped and blended.
Scoop the beans out into a small serving bowl.
Next you will take your pita bread and cut them in half. (Note: I found it easiest stacking them and cutting them all at once)
Cut each pita half into four wedges so you get 8 wedges out of each pita.
Next, I used the bag the pita came in to shake the pita wedges in olive oil, oregano, salt, and pepper.
A large Tupperware will work better, but my large Tupperware was occupied at the time so I had to be resourceful haha. XD
After they are evenly coated, bake at 400 in the oven on a single layer in a cookie sheet.
They should only take 8-10 minutes until they are slightly toasted.
Remove from oven and place in a bowl to serve alongside the white bean dip!
Caution: Extremely yummy and addicting!
See It even makes Saki smile!!! Happiness overload!!!!