RECIPE: Chips & dip

Celebrate Great British Pea Week with these healthy, homemade nacho chips and pea dip!

Great British Pea Week pays tribute to the nation’s pea growers, who harvest 2 billion portions of peas between June and August. Top prize goes to whoever can calculate how many peas are in 2 billion portions…. 🤔 that’s a lotta peas.

These small but mighty veggies are a powerhouse of nutritional goodness, packed full of Vitamin A, Vitamin C, folate, thiamine (B1), iron, phosphorus, protein, carbohydrate and fibre. Wow – who knew there was space for all that in those little petit pois?!

Power up your snack time with this delicious pea dip, accompanied with some low-salt, low fat homemade nacho chips.

Ingredients

For the nacho chips:

  • Tortilla wraps (corn or flour)
  • Olive or rapeseed oil
  • Herbs and spices of your choice – e.g.  paprika, chilli, garlic granules

For the pea dip:

  • 450g Frozen Peas 
  • 2 cloves of garlic- peeled 
  • 1 tbsp of olive oil or rapeseed oil* 
  • Juice and zest of 1 lemon 
  • Salt and pepper to taste 
Method

 

For the nacho chips:

  1. Preheat to 180C/gas Mark 4
  2. Rip or slice a tortilla wrap into triangles
  3. Lightly brush or spray with oil and sprinkle with chosen herbs/spices
  4. Bake for about 8 minutes

For the pea dip:

  1. Defrost the peas in a bowl of warm water- don’t defrost by heating in the microwave/boiling as this removes the sweetness and vibrant colour of the peas. You may need to change the water when it gets cold.
  2. Place all ingredients (except the lemon zest) in the blender/bowl and blend.
  3. Add lemon zest, salt and pepper to taste.

Responsive site designed and developed by