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!!