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.
Fat (total lipid)
plantain|canola oil|salt|chili powder|white vinegar|ketchup|yellow mustard|lime juice
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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!.
This recipe has the following nutrient totals:
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.