Tortilla Chips with two Kinds of Dips
35 minutes
Oven-baked lavash tortilla chips with two savory dips: olive tapenade and bell pepper salsa.
Ingredients
| 2-3 | wheat patties |
| 2 tbspn. | paprika paste mild |
| 5-6 | grilled olives |
| 50 | pitted black olives |
| 1 tbspn. | caper |
| 6 tbspn. | strained tomatoes |
| sth. | thyme |
| sth. | olive oil |
| 2 | garlic cloves |
| sth. | rosemary |
Preparation
Preheat the oven to 180°C. Brush the wheat pita pieces with olive oil, sprinkle with dried thyme and cut into triangles. Place on a baking tray lined with baking paper and bake in the oven for approx. 5-6 minutes until the potato chips are golden brown.
For the olive tapenade, pit 50 black olives and place in a chopper (or hand blender). Add the capers, a clove of garlic and a little olive oil. You can also use baked garlic if the raw garlic is too strong for you. Blend into a paste and place in a small bowl. Cut the grilled olives into very small cubes and place over the tapenade as a decoration. The contrast of the two colors is wonderful!
For the paprika salsa, add olive oil, a clove of garlic, rosemary, paprika pulp and tomato purée to a pan and simmer for approx. 10 minutes. Serve in a small bowl, decorate with croutons and drizzle with olive oil.
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