Edamame Dip and Chips

Ingredients

• Salt
• 2 cups frozen edamame
• 2 cup frozen chopped kale or 4 cups chopped fresh kale
• 1­–2 jalapeno peppers, roughly chopped
• 2 tablespoons chopped parsley
• 3 garlic cloves, minced
• 1 lemon, zested and juiced
• ¼ cup tahini
• ½ cup olive oil
• A splash of water, if needed
• Pepper

For the chips:

• 6 small tortillas, flour or corn
• Olive oil cooking spray or regular non-stick cooking spray
• Salt

Directions

1. Bring a large pot of salted water to a boil over high heat. Add in the edamame, kale, and jalapeno and cook for 3 to 5 minutes or until the kale and edamame are bright green and tender. Drain and transfer to a food processor or high powdered blender. Pulse a few times to roughly chop.
2. Add in the parsley, garlic, lemon zest, lemon juice, and tahini and pulse to finely chop and combine. With the mixer running, slowly drizzle in the olive oil and continue processing until it reaches a dippable consistency. If the mixture is a little thick and chunky, add in some water a splash at a time until it reaches your desired consistency. Season to taste with salt and pepper.
3. The dip can be stored in a covered container in the fridge for up to 5 days.
4. For the chips, heat your oven to 375ºF. Spray both sides of the tortillas with the cooking spray. Stack the tortillas up and cut into 8 to 12 triangles. Transfer to a sheet pan and spread into an even. Season with salt and bake for 10 to 14 minutes until golden brown and crisp, flipping halfway through. Cool to room temperature and serve or pack in a resealable bag.