BLT Chips (Bacon & Tomato flavored Lettuce Chips)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 65.7
- Total Fat: 6.8 g
- Cholesterol: 4.0 mg
- Sodium: 165.0 mg
- Total Carbs: 1.2 g
- Dietary Fiber: 0.5 g
- Protein: 0.5 g
View full nutritional breakdown of BLT Chips (Bacon & Tomato flavored Lettuce Chips) calories by ingredient
Introduction
To jazz these up even more, serve with a squeeze of lime juice, or dip in no-fat mayo or dressing (not included in nutritional info). To jazz these up even more, serve with a squeeze of lime juice, or dip in no-fat mayo or dressing (not included in nutritional info).Number of Servings: 1
Ingredients
-
3 leaves Romaine Lettuce
1/2 tbsp Olive Oil
1/2 tbsp Tomato Juice (I used Mott's Extra Spicy Clamato)
1/4 tsp Bacon Salt (the one I use is meat free, but contains milk solids, so it's vegetarian, but not vegan)
Directions
Preheat oven to 400 degrees F.
Rinse romaine leaves, blot dry with paper towel (or use a salad spinner). Ensure leaves are well dried before continuing.
Tear into bite-sized pieces. In a bowl mix olive oil and tomato juice. Add lettuce and toss well.
Sprinkle bacon salt (or seasoning of your choice), and continue tossing until well-coated.
Arrange in a single layer on a baking sheet. Bake for 10-20 minutes, depending on oven. Flip lettuce chips halfway through.
Once they are crispy and golden (and mostly dried out), I turn off the heat, transfer the chips to a paper towel lined plate, and return to the still warm oven for another 5-10 minutes to finish drying out. This step is optional and dependent on how dry your chips get from the baking stage.
Enjoy!
Serving Size: Makes 1 3/4 cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user NINTENDOJAMES.
Rinse romaine leaves, blot dry with paper towel (or use a salad spinner). Ensure leaves are well dried before continuing.
Tear into bite-sized pieces. In a bowl mix olive oil and tomato juice. Add lettuce and toss well.
Sprinkle bacon salt (or seasoning of your choice), and continue tossing until well-coated.
Arrange in a single layer on a baking sheet. Bake for 10-20 minutes, depending on oven. Flip lettuce chips halfway through.
Once they are crispy and golden (and mostly dried out), I turn off the heat, transfer the chips to a paper towel lined plate, and return to the still warm oven for another 5-10 minutes to finish drying out. This step is optional and dependent on how dry your chips get from the baking stage.
Enjoy!
Serving Size: Makes 1 3/4 cup serving
Number of Servings: 1
Recipe submitted by SparkPeople user NINTENDOJAMES.