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Healthy chips made by baking thin slices of traditional fermented tarhana dough.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 pack (medium) of Baked tarhana chips (30 g) has 117 calories. That works out to 390 calories per 100 g. It contains 21 g of carbs, 3.3 g of protein, 1.5 g of fat and 2.1 g of fiber. Its 0.2 mg of Manganese covers 7% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 pack (medium) · 30 g
117
KCAL / 30G
Carbs
21g
· 8% DV
Protein
3.3g
· 7% DV
Fat
1.5g
· 2% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 12% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 117 kcal | |
| Total fat | 1.5 g | 2% |
| Saturated fat | 0.21 g | 1% |
| Trans fat | 0 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 21 g | 8% |
| Fiber | 2.1 g | 8% |
| Protein | 3.3 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 pack (medium) | 30 g | 117 kcal |
| 1 piece (mini) | 5 g | 20 kcal |
| 1 piece (thin) | 10 g | 39 kcal |
| 1 pack (small) | 15 g | 59 kcal |
| 1 piece (thick) | 20 g | 78 kcal |
| 1 serving (medium) | 25 g | 98 kcal |
| 1 serving (large) | 40 g | 156 kcal |
| 1 pack (large) | 50 g | 195 kcal |
| 100 g | 100 g | 390 kcal |
Calculated from 390 calories per 100 g.
Baked tarhana chips are a crisp snack made by baking thin pieces of fermented tarhana dough. Tarhana recipes vary, so the seasonings and other ingredients can differ between products and homemade versions.
Baked tarhana chips are made by rolling or slicing tarhana dough thinly and baking it until crisp. The dough is fermented before baking, and recipes may use different seasonings or additional ingredients.
Baked tarhana chips usually have a tangy, savory taste associated with tarhana, with a crisp texture. Their exact flavor depends on the tarhana recipe and any added seasonings; some versions may taste spicier than others.
Baked tarhana chips are made from fermented tarhana dough rather than potato slices, and baking is different from frying. They are still a snack, so compare the ingredients and salt content of the particular products you are choosing.
You should not count on baked tarhana chips as a source of live probiotics. Although tarhana dough is fermented, the heat used for baking can reduce or destroy live microorganisms.
Serve baked tarhana chips on their own or with a dip such as yogurt dip or hummus. Their tangy flavor also works well on a snack platter alongside fresh vegetables and other savory bites.
Yes, you can make baked tarhana chips at home. Roll tarhana dough thinly, cut it into small pieces, and bake until crisp; pieces of even thickness are more likely to bake consistently.
Store baked tarhana chips in a tightly sealed, dry container in a cool place after opening. Moisture can make them lose their crunch, so follow the package’s storage directions and use-by date.
No, baked tarhana chips and tarhana soup are different forms of tarhana. Chips are thin pieces of dough baked until crisp and eaten as a snack, while soup is prepared by mixing tarhana with liquid and cooking it.
Baked tarhana chips can be offered to children who are ready for crunchy snacks, but supervise young children while they eat. The pieces can be hard and crisp, and seasoning levels vary between products.
Vitamins
B1
0.05mg · 4% DV
B3
0.63mg · 4% DV
B5
0.15mg · 3% DV
B2
0.04mg · 3% DV
Minerals
Manganese
0.15mg · 7% DV
Sodium
126mg · 5% DV
Phosphorus
33mg · 5% DV
Copper
0.04mg · 4% DV
Potassium ⭐
66mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 117 calories in 1 pack (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Baked tarhana chips are crisp, thin slices of tarhana dough, a traditional Turkish mixture typically made with flour, yogurt and vegetables, then fermented and dried. Recipes vary by region and household, so the chips can differ in seasoning and tang.
They have a savory, gently sour taste and make an easy snack on their own, with tea, or alongside a meal in place of crackers. A yogurt-based dip pairs well with their crisp texture. They are mostly carbohydrate, with some fibre and protein; each 100 g provides 70 g of carbohydrates. For a lighter snack, serve a modest portion with fresh vegetables rather than eating straight from the pack.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.21g
MONOUNSATURATED
0.51g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 21:1
Above the ideal 4:1 (21:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.