Name: Crispy Protein Chips with Greek Yogurt Dip
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 Brown Rice Tortilla; 90g Nonfat Plain Greek Yogurt; 1 teaspoon Coconut Oil; 1 teaspoon Coconut Sugar; 1/4 teaspoon Ground Cinnamon; 1/4 teaspoon Vanilla Extract

Crispy Protein Chips with Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Protein Chips with Greek Yogurt Dip

Oven-baked brown rice tortilla triangles dusted with cinnamon and coconut sugar, served with a creamy, vanilla-infused Greek yogurt dip for a satisfyingly toasted crunch.

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NUTRITION

Protein

11.3g

Fat

7.6g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

1 Brown Rice Tortilla

90g Nonfat Plain Greek Yogurt

1 teaspoon Coconut Oil

1 teaspoon Coconut Sugar

1/4 teaspoon Ground Cinnamon

1/4 teaspoon Vanilla Extract

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PREPARATION

1
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2
Lightly brush the brown rice tortilla with melted coconut oil on both sides.
3
Mix the cinnamon and half of the coconut sugar together, then sprinkle evenly over the tortilla.
4
Use a pizza cutter to slice the tortilla into eight even triangles.
5
Arrange the triangles in a single layer on the baking sheet and bake for 8 to 10 minutes until they are golden and crisp.
6
While the chips bake, stir the Greek yogurt, vanilla extract, and the remaining coconut sugar together in a small dipping bowl.
7
Remove the chips from the oven and let them cool for two minutes to reach maximum crispness before serving with the chilled dip.