- 4 flour tortillas (we liked Discovery Chilli & Jalapeños Tortillas)
- 2tbsp olive oil
- for the dip
- 2 x 400g cans white beans, drained and rinsed (we used cannellini and butter beans)
- juice 1 lemon
- 4tbsp extra virgin olive oil, plus extra for drizzling
- 2 garlic cloves, crushed
- large pinch smoked paprika, plus extra to garnish
Heat the oven to 190 C, 170 C fan, 325 F, gas 5. Cut each tortilla into 8 triangles, like you would a pizza, then brush with oil and sprinkle with sea salt. Bake the tortillas on a baking sheet for 10 minutes until crisp and golden.
In a food processor, whizz up all the dip ingredients with seasoning to make a smooth but thick mixture. Drizzle with additional extra virgin olive oil and sprinkle with the extra paprika.
Top Tip for making White Bean and Garlic Dip with Tortilla Chips
These tortilla chips are a perfect alternative to the shop-bought version - they're much crispier as well as being lower in salt. They will keep in an airtight container for up to 5 days but they're so delicious, we don't think they will last that long