Canola oil, for frying - about 1" high in a large pot
15 Corn Tortillas, cut into quarters
⅔ of spice blend, for seasoning
WHITE BEAN DIP
1 15 oz can cannellini beans, drained and rinsed well
⅓ cup olive oil
2 small garlic cloves
2 Tbl chopped parsley
Juice from ½ lemon
remaining spice blend, added a bit at a time, to taste (you may have some left over)
zest from ½ lemon for garnish and additional flavor
paprika for garnish
Instructions
Heat canola oil in large pot to 350 degrees and prepare a tray lined with paper towels
Fry tortillas in batches, about 1½ to 2 minutes, turning halfway through, until golden on both sides and remove to paper-lined trays
Sprinkle with spice blend immediately and allow to cool
Place all ingredients for white bean dip, except lemon zest and paprika, in a food processor and pulse until well combined but not too smooth (about 1 minute)
Place dip in a bowl, garnish with lemon zest and paprika and serve with tortilla chips
Make Ahead: Chips can be made up to 2 days ahead and stored in ziploc bags. Dip can be made the night before and stored in the refrigerator.
Recipe by Jackie Ourman at http://jackieourman.com/white-bean-dip-with-spiced-tortilla-chips/