Chili Plantain Crisps with Lime Ketchup at foodious.com

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Chili Plantain Crisps with Lime Ketchup

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30 minutes

Adjust servings

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

canola oil
ketchup

This recipe has no customizations.

Nutrition to Balance

This recipe has Sodium as 296% and Sugar as 152% (as a percentage of RDA).

You'll likely need to take these into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.5% of RDA
• Calories: 25.1% of RDA
• Carbs: 35.3% of RDA
• Fat (total lipid): 26.0% of RDA
• Fiber: 28.5% of RDA
• Fructose: 10.1% of RDA
• Protein: 4.1% of RDA
• Sodium: 296% of RDA
• Sugar: 152% of RDA

• Vitamin A (IU): 164% of RDA
• Vitamin B6: 47.2% of RDA
• Vitamin C: 68.2% of RDA
• Iron: 0.7% of RDA
• Magnesium: 31.6% of RDA
• Manganese: 2.8% of RDA
• Niacin: 15.7% of RDA
• Potassium: 43.4% of RDA
• Zinc: 4.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

96.9

Calories

501

Fiber

7.98

Iron

0.123

Protein

4.65

Sodium

4004

Sugars

47.6

Fat (total lipid)

15.9

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

plantains

tbsp

canola oil

neutral high heat oil (grapeseed, canola, melted coconut).

tbsp

salt

tbsp

chili powder

tsp

white vinegar

(white, rice, apple cider).

1/4

cups

ketchup

For the lime ketchup.

tbsp

yellow mustard

For the lime ketchup.

tsp

lime juice

For the lime ketchup.

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PREPARATION

Preheat oven to 425 degrees. Coat baking sheet with 1 Tbsp oil, set aside.

Peel plantains (see video above for demo) and slice them into 3/4" thick slices. Put them in a large bowl and toss with remaining oil, vinegar, sea salt, and chili powder.

Spread them out in an even layer on the baking sheet and bake for 10 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 minutes until they are golden and crispy.

To make lime ketchup, simply whisk, ketchup, mustard, and fresh lime juice in a small bowl. Serve with warm plantain crisps and enjoy!.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 501

Protein 4.65 g

Carbohydrates 96.9 g

Iron 0.12 mg

Fiber 7.98 g

Calcium 4.85 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.