Jalapeno Lime Bean Dip with Fat Free Potato Chips

Did you know you can make fat free potato chips?
They are very good also.

I didn’t know until I ran across one of my favorite little gadgets from Pampered Chef a couple years back.  It is a microwave potato chip maker and it looks like this.

It comes with a stack of two disks where you lay your very thin sliced potato seasoned to preferences. ….but no oil. No spray…..nothing.

Potatoes, salt, and microwaved air.

I can zap one tray in 5 minutes on high. Two trays, stacked, takes 10 minutes rotating the trays after 5.
Of course it depends on your microwave wattage, so if you look onto one you have to experiment.

After I bought mine my sis liked it and found another brand somewhere. Paid like half price of what I did mine, wouldn’t you know.

Anyway on with the dip.

Jalapeno Lime White Bean Dip

2 1/2 cups white beans, drained and rinsed
Juice of one lime
2 tablespoons creamy peanut butter
3 cloves fresh garlic
2 tablespoons jarred jalapeños, drained
1 teaspoon olive oil
2 tablespoons fresh cilantro
1/2 teaspoon cumin
Pinch of sea salt

Process in a food processor until smooth. Serve with chips or vegetables for dipping. Keep refrigerated.

I am sharing this with Let’s get Real Friday

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For Sher- A Celebration of Food

I first ran ino Sher of What Did You Eat in the food blogging medium discussing Pollan’s book, “The Omnivore’s Dilemma” on someone elses blog.

I never got the chance to meet Sher personally, but I remember she posted that Americans were a “bunch of corn chips” talking about the section in the book about corn.

The comment made me laugh and that was when I began reading Sher’s blog.
I read more than I commented, as the dial-up demons of the day kept me in comment wars with my computer.

I was saddened to learn of Sher’s passing on the 20th of this month.

The Bread Baking Babes are holding, For Sher- A Celebration of Food, today.

Since I first ran into Sher in a conversation about corn, I chose to make her
Jalapeno Corn Pancakes.

We grow our own jalapeno so I don’t have to worry about food warnings out right now about this pepper.

It is funny, but we were also discussing food scares and warnings the day I first began reading
What Did You Eat. It was around that big recall on spinach years back.

Jalapeno Corn Pancakes made a wonderful brunch served with egg, salsa, and sour cream since I lacked the avocado in Sher’s serving suggestion.

I will be missing Sher with the laughter and thought reading her blog, and comments on others blogs, brought into my life. I am sure many others that never met her in this life will be missing her too.

Jalapeno Corn Pancakes

3/4 cup flour
1/3 cup masa
1/3 cup corn meal
1 Tablespoon sugar
1 tablespoon baking powder
1 pinch salt
1 cup milk
2 eggs
1/4 cup oil
2/3 cup jalapenos — seeded and chopped
(you can reduce the amount if you wish)
1 cup corn — fresh or frozen and
thawed

PREPARATION:
Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix.

Serve with fried, poached, or scrambled eggs, black beans and avocado slices.