Rosemary & Olive Oil Pita Chips with Tuscan White Bean Dip

This is a fantastic appetizer that you might want to bring to one of your upcoming holiday parties. It feeds a crowd, it won’t break the bank, it’s easy to do, and it tastes amazing! Another nice bonus is that the chips can be made way in advance.

I’m warning you these chips are addictive, you won’t want to move very far away from them. This is my friend Jean’s recipe, the first time she made this she could hardly pry us all away to move on to the next course, in fact, we would have been very happy to continue munching on these.

The pita chips are nice and crunchy and flavored with extra virgin olive oil, a hint of rosemary and kosher salt.

The best way to store them is in a cookie tin between sheets of wax paper. They will stay crunchy and delicious for up to 3 weeks! I would recommend to make a bunch, you’ll be glad you did, as they would be great with lots of other dips or condiments you might be making. In fact I have an upcoming post for another use for these, so stay tuned!

Here’s the recipe: (Thanks Jean!)
First thing you do is soak some dried rosemary ( not fresh) in a bowl of extra virgin olive oil, you’ll be using this mixture for brushing on the pita’s. Let it soak for a good hour or so.
**1 15oz can of drained and rinsed cannellini beans.
**1/4 cup of fresh Italian parsley
**2T fresh lemon juice along with and the grated lemon peel of one lemon
**1 garlic clove
**salt and pepper
**1/3 cup of olive oil
Put everything in a food processor and stream in the olive oil until nice and creamy. So easy!
For the pita chips, buy a bag of fresh pita’s, take each pita and cut them into long strips, you should get six to 8 strips per pita. Now snip off the tips to square them off, and separate. After separation you should have around 16 individual chips then per pita. ( see why I say it makes a ton!) Brush each strip with the rosemary olive oil mixture on the rough side of the pita, the inner side, place on a baking sheet, sprinkle with kosher salt and bake in a 400F oven for about 7-8 minutes, or until golden brown. Let them cool on a rack, then place them in your cookie tin for storage.
NOTE: I would suggest not to put any rosemary in the dip at all, just the parsley, otherwise it would be too overpowering, the freshness of the zest, lemon juice, parsley and garlic is a great compliment. Feel free to double, triple, or whatever the recipe. I made 8 bags of pita with 6 cans of beans for my son and DIL’s baby shower!!!
Buon Appetito!!
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Comments

  1. you are amazing!!!

  2. Price – 10/10
    Taste – 10/10
    appearance – 10/10
    cost effectiveness 10/10

    Yip, all taken into consideration, this is another winner!!!!!

  3. I can’t wait to try this pita chip recipe!

  4. As I scream at the top of my lungs…”I can’t wait to try this.” Thanks.

  5. Wowza, that looks awesome! I’m definitely making this for my next party!

  6. Now this is my kind of appetizer! I like how you did the pita chips, too. Many thanks for sharing this terrific recipe.

  7. I love both the chips and the dip – I’ve made the chips with just olive oil and salt but next time will add the rosemary for an extra punch. Delicious and healthy too.

  8. Yummy – like an Italian hummus! I love that it is healthy -except that I would probably eat a whole bowl myself!

  9. I can’t bond with hummus, but I love white bean dip. These pitas do look like they’d be addicting. I adore rosemary, so I can see this as a perfect party appetizer. Thanks for the idea!

  10. mmm! This sounds great and I’m thinking make a great appetizer for my mom’s bunko in December!

  11. Sounds delicious! I LOVE rosemary, can’t wait to try these. Thank you!

  12. This would be so addictive. I am getting very hungry browsing with my computer tonight.

  13. Great idea with the pita chips. I’m for sure making these.

  14. White bean dip… Superb! I can tell from the photos that this really is an addicting snack. Thanks for sharing it, and thank Jean as well.

  15. I love it! What a great appetizer and so simple and scrumptious. Will indeed try it!

  16. These look really good, I’m going to have to try these sometime!

  17. This looks mighty addictive and perfect timing w/the holidays coming along! YUMMY!

  18. Oh my god… it’s FANTASTIC!!!
    You are better tha tuscan ! :-)

    Enjoy

    Aurelio “”The Food of Tuscan Farmers”
    http://aureliobarattini.blogspot.com/

  19. I love this, it’s a definite try for the holidays!

  20. was just led by the angels to your blog. yum, yum,yum. i’ll be back, soon.

  21. You never cease to amaze me!!!

  22. Love the look of your pita chips. I usually cut them like a pie; no more; I’m doing strips. Dips looks delish, too.

  23. I love the dip. Great and simple recipe. thanks.

  24. Nice and easy, and another yummy recipe that will be nice for the holidays! Thanks Marie!

    Congratulations of the Saveur recognition. :-) I love that magazine!

  25. We were in Tuscany last week and they served this as an appetizer one night at the villa we were staying at…delightful. I’ve been having cravings all week.

  26. Be forewarned, these pita chips are so addictive!!

    I made them yesterday in preparation for TG…. I’m sure I’ll be making a new batch before than. The wonderful crunch and flavor makes you keep going back for more! Marie, thanks they are so good. Now I’ve gotta keep my hands away from them ;-)

  27. Terrific! I like how the pita is in strips and not triangles Don’t ask me why though…

  28. You are da bomba, Marie! I love this recipe and will have to add it to my antipasti for T’day. Love the pitas, too. Have a wonderful, healthful holiday. ;-)

  29. This sounds like a great combo of flavors all wrapped into one. I love toasting pita crisps for dips.

  30. Great a tuscan feel in a fast and modern recipe! Thanks…if you like read further info on the Sorana bean, it’s a cannelini variety but it has been recognised by Slow food because of its really thin outer skin, it’s almost no present. http://ow.ly/Hunb

  31. I love your site–got here from a post at The Food Whore. I made this dip and the chips today, and I went a little overboard on the parsley, but it was very good. People kept taking the pita chips to use with other dips and food items.

  32. I made this dip and the pita chips
    this past weekend and it was a big hit! No one could guess that it was made from cannelini beans. I love your food blog and have also made your caprese tart which was also great! Can’t wait to try some more recipes, thanks.

  33. So glad you liked it Sheilah!

  34. Made this today and it will always be a staple in my recipe collection. Many thanks
    Beth

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