Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.8% of RDA
• Calories: 7.9% of RDA
• Carbs: 3.9% of RDA
• Fat (total lipid): 12.1% of RDA
• Fiber: 2.7% of RDA
• Fructose: 0.4% of RDA
• Protein: 10.7% of RDA
• Sodium: 43.8% of RDA
• Sugar: 1.5% of RDA
• Vitamin A (IU): 4.2% of RDA
• Vitamin B6: 17.0% of RDA
• Vitamin C: 4.3% of RDA
• Iron: 2.5% of RDA
• Magnesium: 6.7% of RDA
• Manganese: 2.0% of RDA
• Niacin: 11.0% of RDA
• Potassium: 9.8% of RDA
• Zinc: 7.2% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
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PREPARATION
PREPARING THE POTATOES
1.
Preheat the oven to 375 F.
2.
Peel the potatoes and using a mandolin, thinly slice them into "potato chip" slices.
3.
Place potato slices in a bowl and drizzle with olive oil. Add parmesan cheese and toss together.
4.
Using a muffin tin, stack 6-7 slices together and place in each muffin tin slot.
5.
Pack each tin slot until all potato slices are used.
6.
Bake in preheated oven for 25-30 minutes or until the sides and top get crispy.
ASSEMBLING THE POTATO BITES
7.
Once potatoes are done, remove from oven and set aside to cool.
8.
While potatoes cool, cut the prosciutto pieces in half (enough to equal 12 even pieces).
9.
Plate the potato stacks and top with 1 piece of prosciutto and secure with a toothpick.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 158
Protein 12.0 g
Carbohydrates 10.6 g
Iron 0.48 mg
Fiber 0.75 g
Calcium 7.50 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.
