Meal Details
1. Avocado chips and salsa
700 cals, 27p, 19c, 51f (per meal)
2 dash (0g)
2 large (168g)
2/3 cup (171g)
1/4 tbsp (4g)
4 avocado(s) (804g)
3 cup (300g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper.
2
Mix all ingredients together.
3
Dollop a teaspoon sized amount onto the baking sheet for each chip and flatten them out.
4
Bake in oven for 15-17 minutes until they are golden. Watch to make sure they don't get too brown.
5
Remove from oven and allow to cool. They will crisp a bit while they cool.
6
Serve with salsa.
7
(Store any leftover chips in an airtight container. Will be good for about 3 days)
2. Kefir
150 cals, 8p, 25c, 2f (per meal)
4 cup (960mL)
Recipe has been scaled from original by 4x. Adjust cook times and pan sizes accordingly.
1
Pour into a glass and drink.