Baked Chips and Tuscan White Bean Tapenade

Here’s a great substitute for fried tortilla chips. Simple to prepare with a delectable dip, these crispy chips are sure to be a crowd pleaser.

Prep time: 20 minutes (plus 1 hour chilling time) | Cook time: 15-20 minutes

Ingredients

1 package La Tortilla Factory Hand Made Style Flour Tortillas
2 tablespoons extra-virgin olive oil, plus some for brushing, divided
salt and pepper to taste
1 tablespoon fresh lemon juice, plus more to taste
1 (15-ounce) can white beans (such as cannellini or Great Northern), rinsed, drained and coarsely chopped
1 medium tomato, diced
1/2 medium white onion, diced
1/2 cup coarsely chopped pitted mixed olives
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 teaspoon thinly sliced lemon zest
1/8 teaspoon crushed red pepper flakes

Directions

Preheat oven 350F.

Brush tortillas with olive oil, sprinkle with salt and pepper and cut into wedges. Arrange loosely on cookie sheet. Bake for 15-20 minutes, until lightly toasted.

Toss together 2 tablespoons oil, 1 tablespoon lemon juice, beans and remaining ingredients in a medium bowl. Season with salt and pepper. Lightly stir and taste to adjust seasoning and lemon juice as desired. Cover and refrigerate for at least 1 hour.

Served chilled or at room temperature with tortilla chips.

Number of Servings: 6-8

Per Serving
Calories: 240 | Total fat: 10 grams | Total carbohydrates: 31 grams | Dietary fiber: 3 grams | Protein: 6 grams