I didn’t make any specific Resolutions this year. I’ve seen a lot of people making the decision to go Vegan for January and while I respect that choice I know it’s not one I’ll be committing to any time soon. You see, I have 3 loves in my life (not counting my fiance!) – cheese, wine and pepperoni pizza and I’m just not willing to give them up, and nor do I think I should have to – if they give me pleasure then there is always a place for them in my life, even if it may need to be in moderation.
I am, however, always up for choosing to make ‘better’ choices and trying to find healthier and more planet-friendly alternatives for my favorite dishes. One guilty pleasure of mine is chips and dips, in any format but most specifically Doritos with sour cream and chive dip – totally delicious but terribly naughty and self-indulgent, not to mention most definitely not nutritious. But I have found a little recipe which curbs my craving and, although not quite sin-free, doesn’t make me feel quite so guilty.
These Pitta Chips are so amazingly simple to make, and the recipe can be easily modified to suit your own taste – I personally prefer them simple as the recipe below but you can easily add some extra herbs and spices into the oil for a little kick of flavour or to complement the dip you choose.
The Avocado Ranch is another take on one of my favorites – I love creamy, garlicky dips and salad dressings and the perfect Ranch Dressing recipe is something I have been trying to perfect for years. Usually it’s laden with full-fat mayo and while the whole avocado is not exactly fat-free it does have added nutrients and skips out on any unnatural sugars, flavorings and preservatives you’ll find in your mayo jar. The avocado also adds a new dimension to the usual Ranch flavour and keeps that moreish creaminess which I find so addicting. I served this at a recent dinner party along with some vegetable crudites for dipping and it was a big hit – even my carnivorous other half enjoyed it!
For the Pitta Chips you will need:
- 2 Pitta rounds of your choice (I used simple white Pittas here but wholemeal or seeded work just as well)
- 2 tbsp good quality olive oil
- Salt & Pepper, to taste
- Preheat the oven to 200°c/Gas mark 6
- Slice your pittas into small triangles and arrange on a baking tray
- If you want to add an extra flavour to your chips you could pour the olive oil into a small dish and mix in whatever herbs or spices you like – I usually prefer them simple but a minced roast garlic clove adds a subtle flavour, while smoked paprika or some cayenne pepper give a nice smokey kick
- Using a pastry brush, coat the top of the pitta pieces in oil
- Pop in the oven and bake for 12 minutes, or until the pittas have turned a lovely golden colour
- Sprinkle with salt & pepper, allow to cool then serve and enjoy!
For the Avocado Ranch you will need:
- One ripe Avocado
- 1/2 a cup of full-fat Greek yoghurt
- 1/2 a cup of Buttermilk
- 2 tsp dried Dill
- 2 tsp dried Parsley
- 2 tsp dried Chives
- 1 garlic clove
- 1/2 tsp onion granules
- 1 tbsp cider vinegar
- Juice of 1/2 a lemon
- Salt and Pepper to taste
- Add all the ingredients, except the salt & pepper, to a blender or food processor (I used my Nutribullet) and pulse until smooth
- Add salt & pepper to taste
- Serve and enjoy!
- Due to the avocado this doesn’t have too long a shelf-life but it will keep in the fridge in an airtight container for 24 hours