Chips:
6 (6 ") corn tortillas
2 tbs canola oil, divided
vegetable cooking spray or canola oil
1/4 tsp coarse salt
Dip:
1 can cannellini beans (or other white beans)
1-2 garlic cloves, minced
2 tbs fresh lime juice
3 tbs sun-dried tomato pieces
Coarse salt to taste
Preheat oven to 400. To make chips, brush each tortilla with 1/2 tsp oil and stack the rounds one on top of another. Cut the stack in half and then into quarters; you will have 24 large triangles. Place the triangles on the a non-stick baking sheet coated lightly with cooking spray or oil, oiled side up. Sprinkle with coarse salt and bake for 8-12 minutes or until crisp.
For the dip, drain the beans, reserving 1/4 c of liquid. Process together with remaining ingredients to form a coarse meal, then add liquid to form a smooth paste. Add salt if desired.
From Eat, Drink, and Be Healthy
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