Whether you’re having friends over for dinner—or maybe just planning out your Scandal-and-snacks get-togethers for the fall—there always seems to be the same question: What to eat?
With everyone seemingly having a slightly different approach to healthy eating (and a different cheat day each week!), trying to put out an amazing Instagram-ready spread that all of your guests will love is the ultimate challenge.
The solution? It’s actually in the chip aisle.
Beanitos taste like cheat day-worthy chips, but they’re non-GMO and gluten-free, with a low glycemic index. And since they’re made with beans, they’re high in protein, fiber, and antioxidants. For instance, one serving of Original Black Bean chips has 5 grams of gut-healthy fiber and 5 grams of complete protein. (By comparison, one hard boiled egg has 6 grams of protein.)
While these chips make a satisfyingly crunchy snack as is (or as a guac vehicle, our favorite), we’ve rounded up some seriously delicious recipes using them.
Read on for three recipes that are good enough to go on any healthy hostess’ “gotta make this for my next gathering” list.
Beanitos-Crusted Chicken Breast with Simple Salad
Baked Encrusted Chicken
2 boneless skinless chicken breasts
1 (6 oz.) bag of Beanitos Simply Pinto
Salt and Pepper
4 cups baby spinach
4 cups arugula
1 medium English cucumber, peeled, halved lengthwise, and thinly sliced
4 radishes, thinly sliced
Lemon Dill Dressing
3 Tbsp of extra-virgin olive oil
2 Tbsp of fresh lemon juice
2 Tbsp of chopped dill
Salt and pepper
1. Preheat the oven to 400°F. Rinse, dry, and flatten the chicken breasts. In a food processor combine 1 bag of Beanitos Simply Pinto chips, salt, pepper and paprika until fully grounded. Brush chicken breasts with olive oil and coat with Beanitos crumbles.
2. Place coated chicken breasts on a cooking rack set over a baking sheet pan. Then place baking sheet into oven and bake for 30 to 40 minutes, until cooked through.
3. Remove baking sheet from oven and let rest for 5 minutes before slicing chicken. In a large bowl, whisk together the oil olive, lemon juice, and dill and season with salt and pepper.
4. Add the spinach, arugula, cucumber, and radishes to the bowl and toss well. Transfer the salad to plates and top with sliced encrusted chicken breast. Enjoy!
Mango Avocado Salsa with Beanitos Baked Skinny Dippers
3 avocados, halved, pitted, peeled, and diced
3 ripe mangos, peeled, pitted, and diced
1 small red onion, diced small
1/2 cup finely chopped fresh cilantro leaves
1 jalapeño (stem and seeds removed), minced
2 Tbsp of fresh lime juice
1 (7 oz.) bag of Beanitos Baked Black & White Bean Skinny Dippers
1. Place the diced avocado in a serving bowl, and mix with the lime juice.
2. Mix in the mango, onion, cilantro, jalapeno, and salt to taste. Serve with Beanitos Baked Black & White Skinny Dippers.
Shrimp and Slaw on Beanitos Sweet Chili & Sour Cream Chips
1/2 lb. of shrimp, peeled, deveined
Salt and pepper
Half a purple cabbage, shredded
Half a green cabbage, shredded
3 carrots, peeled and shredded
2 stalk green onions, chopped thinly
1 Tbsp lime juice
2 Tbsp olive oil
1 Tbsp honey
2 Tbsp rice vinegar
Salt and pepper
As the base
1 (6 oz.) bag of Beanitos Sweet Chili & Sour Cream Chips
1. In a large cooking pan, add olive oil over medium heat. Add the shrimp to the pan and lightly sprinkle with salt and pepper. Sauté until the shrimp is opaque and fully cooked. (Do not overcook, or the shrimp will be chewy.) Set aside.
2. In a bowl, whisk together the lime juice, olive oil, honey, rice vinegar, salt, and pepper. Add dressing over the cabbage, carrot, and green-onion slaw.
3. Assemble appetizers by laying out Beanitos Sweet Chili & Sour Cream chips on a platter, then add small amount of dressed slaw and 1 shrimp to each chip.
Want to get creative? Head to beanitos.com to check out all the different types of high-protein, high-fiber chips and tweak the recipes with your favorite flavors.
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