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Servings: 1
3 g protein
19 g carbs
3 g fat
98 kcal
Ingredients for Prepare servings servings with these ingredients
Per serving
kcal
g protein
g carbs
g fat
Instructions
- Cut eggplant and zucchini chips crosswise into ¼ inch thick slices.
- Place the slices in a tray and sprinkle salt and lemon juice on each piece and allow draining for one hour.
- Now pat dry the vegetable slices with kitchen towel and arrange them in a baking tray (lined with parchment paper and greased) brush with olive oil and sprinkle paprika powder on them.
- Bake in the preheated oven for 45 minutes at 250 degree F. Turn off the oven and let it remain in the oven for some time, it will make the chips crispy.
- Serve with fresh salsa.
Nutritional Facts
per 1 serving size (unscaled)
Amount Per Serving
Calories 98 kcal
Calories from Fat 27
% Daily Values*
Total Fat 3 g
4.29%
Saturated Fat 0.43 g
1.79%
Polyunsaturated Fat 0.66 g
Monounsaturated Fat 1.56 g
Cholesterol 0 mg
0%
Sodium 8 mg
0.35%
Potassium 711 mg
Total Carbohydrate 19 g
6.13%
Dietary Fiber 9.32 g
29.13%
Sugars 10.36 g
11.51%
Protein 3 g
Vitamin A 8.56%
Vitamin C 13.75%
Calcium 3.2%
Iron 7.69%
* Nutritional Values are estimated and may vary
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