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HEALTHY CHIPS AND VEGGIE CHIPS


TOTAL TIME: 40 MINS

SERVINGS: 2

CALORIES/SERVING: 352 CALS


INGREDIENTS

  • 2 x 150g white fish fillet (of your choice)

  • 1 garlic clove (crushed)

  • 3 Gram coriander (2 tsp, finely chopped)

  • 2 tsp freshly squeezed lemon juice

  • Pinch himalayan salt & pepper

  • 150 Gram sweet potato (cut into chips)

  • 300 Gram pumpkin (cut into chips)

  • 150 Gram zucchini (cut into chips)

  • 15 ml olive oil (3 tsp)

METHOD

  1. Marinate the fish by combining garlic, coriander, lemon juice, salt and pepper. Set in the fridge for 30 minutes

  2. Meanwhile, preheat oven to 180°C and line a baking tray with baking paper. Place the cut pumpkin, sweet potato and zucchini on the tray and drizzle olive oil over the chips. Season with Himalayan salt and pepper. Bake in the oven for 25-30 minutes or until golden

  3. Heat a barbeque grill and cook the marinated fish for a few minutes on each side, or until liking

  4. Divide the fish and chips into two meals

  5. Dish one serving of the meal and refrigerate the remaining meal for tomorrow's leftover

  6. Enjoy

NUTRITION

Serving size 469g

Calories 352 cal

Protein 35.12g

Fat, total 12.01g

- saturated 2.27g

Carbohydrate 22.63g

- sugars 13.52g

Dietary Fibre 6.01g

Sodium 203.45mg


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