Bean Dip with Veggie Chips

Few weeks ago it was the Eurocup. Cristiano!!! CR7!!! Portugal!!! Yeah!!! Sorry, being the football team from my country turning back to the old curse of the quarter-finals -sorry, it is something only Spaniards or well known people understands about- the next one to support are my neighbours, the lusos!, and after the French. Because we all know that here at Europe everybody is a huge football family but the French have always tendency to be a bit cocky. I think it is for the rooster…

Anyway, I was desperate. Like a football fan I needed the perfect snack time recipe and when my cooking imagination gets blocked I use to ask for inspiration to Jamie Oliver or Goop. Why? Because in all those years I do not have any complain about anything I have tasted from their ideas, au contraire mes amis, au contraire!

On this case, I have taken this It’s All Easy classic and I have made it a bit my own. I have done it with potatoes, carrots, sweet potatoes, zucchini, broccoli… The secret is not on the veggie if not in to leave it very crunchy and the taste of the dip. Ready? Match set. Go!

Bean Dip with Veggie Chips

Bean Dip with Veggie Chips


For the dip:

  • 1 can of white beans
  • 2 garlic gloves
  • a pinch of salt
  • 2 tbs olive oil
  • chopped chives (optional)

The veggies:

  • 2 middle size potatoes
  • 2 carrots
  • add more veggies like it has described before (optional)
  • 4 tbs olive oil
  • salt and pepper to taste
  • 2 tbs of fresh rosemary (optional but I like this way)


  1. Preheat your oven at 245ºC. Prepare a huge baking sheet and peel so many veggies as you like. Do not forget to cut them as thinly as you can. If you do not have enough chef or knife skills, or you are under age and you are not allowed to touch sharp things, you can use a mandolin -the kitchen thing not the instrument-. If even that, mom or dad does not let you play with those things, please, consult your tutor or mentor for to prepare this.
  2. Put all the veggies on the baking sheet. Toss everything in enough olive oil. If you see the vegetables are a bit dry do not be shy to add more oil. Salt and pepper everything to taste. I like to add some rosemary but just because I like the taste. However this is optional. The fun part of this recipe it is that it accepts any herb or spice to the making. Be creative.
  3. When everything is well combined put it on the oven and wait for more or less 1 hour to be done. Do not forget to take a peek, in time to time, and to move the veggies. If not they get stuck and glued and not crispy. It is not a bad taste but it loses the fun side of the chip: crunchiness.
  4. For the dip. On a food processor add the beans, oil, salt to taste and garlic. Close the lid firmly and press the button on the machine. Please, be sure the machine is plugged to the electric current. It seems stupid to say this but do you know it is one of the main causes why machines do not use to work?
  5. After a huge noise the sauce will be done. Basically, when everything looks blended. Taste it and correct the amount of salt for your taste. If it is fine: good job. If not repeat part of the step 4 again. Not need to add another can of beans… Just in case.
  6. If you are a chive lover or you love other herbs, you can also be creative here and add what you want. But with moderation. I give for granted people only will apply step 6 if they have enough common sense.
  7. Probably, around those times, your oven will beep you or your phone alarm buzz you to tell you the veggies are crunchy and fancy. So, do not forget at which time is scheduled the competition: Olympics are around the corner. And watch it. Then tweet about it for to be the envy of all the haters whom dislike football plus they do not know how to cook. It’s all easy.

Time Out Buns

Here, in Sgt. Pepper’s Lonely Heart Club Band, I like to make some recipes without gluten, lactose and the more vegetal possible. But that does not mean I enjoy meat or fish in time to time. For this reason, I make mt best to give you different options for to satisfy most of your palates. However, you can readapt these recipes and show your creations. Because I am sure that you are going to improve these recipes in your kitchen.

This month, between all this Oscar‘s celebrations, the beginning of the spring… I thought that it was better to cook something simple and easy which can be eaten as an entrée of a dinner, like any hour snack or as a snack for an event of a party.  I hope you try this because it is super simple. Remember that you can change everything gluten-free or lactose-free for your favourite ingredients.

Time Out Buns

Ingredients: (for 6 buns)


  • Vegan: 6 one centimetre slices of firm tofu.

  • Carnivores: 3 Frankfurt sausages cut in half.


  • 1 tbs of olive oil.

  • 1 tbs of sesame seeds.

  • 1 tbs of garlic powder or onion powder.

  • 1 pinch of salt (only for tofu buns)


1. Preheat your oven to 220ºC (428ºF). In a baking sheet extend the puff pastry, divide it into six portions and cut them with a knife.

2. To all of you who follow this blog from long ago. You know that I like to squeeze the water to the tofu with the Pepper’s method. So wrap the tofu with a paper towel, put one dish bellow and other above. Then, put an anvil on the top and then, obviously, add a piano. This method it is completely effective and it will guarantee that your tofu is completely pressed. Not other methods can ensure you the same effectivity. Tested.

3. Remove the piano and the anvil. Please do not try to change the other or you could find yourself in troubles. Remove the dishes, the paper and cut the tofu into six slices. Put each one over one of the pieces of puff pastry.

3a. The carnivores have it easy this time. Simply cut the Frankfurt sausages in half and put each one of them over the pieces of puff pastry.

4. Mix all the seasonings in a bowl and distribute evenly the sauce over the six pieces.

5. Wrap the puff pastry folding each corner towards the centre and after, fold the remaining laterals towards the centre too. Turn all the pieces upside-down leaving the wraps in touch with the baking sheet. You should have six uneven wrapped rectangles with the smooth surface looking towards you.

6. Use beaten egg for a shinier glossy golden look or water with a bit of corn syrup if you prefer a sweet taste with a glossy look. But, anyway, paint them lightly with a kitchen brush. NOTE: If you do not paint the pastry it will never be golden it will look fluffy but of the same colour than it was when it was raw. Do not try to overcook it because it will turn burn.  

7. Cook them for 30 minutes or until they look golden. When they are done put them on a cooling rack or in a dish but please wait until they will cool completely to eat them. Enjoy them and good luck!