Diabetes-Friendly Recipes

Baked Vegetable Chips

Bake your vegetables into crispy chips and serve with our Mediterranean-Inspired Lentil Dip. Three varieties include zucchini flavored with garlic; beets with a punch of citrus; and sweet potatoes paired with aromatic cinnamon.

Servings: 4
Prep time:
Cook time:
Total: 2 hours 25 minutes


  • 1 medium beet, scrubbed and ends off, 3 inches long
  • 1 Tbs extra-virgin olive oil (per vegetable type)
  • 1/8 Tbs kosher salt (per vegetable type)
  • 1 lemon, for zesting
  • 1 medium sweet potato, scrubbed and ends removed, 5 inches long
  • 1 tsp cinnamon
  • 2 large zucchini, scrubbed and ends cut off
  • 1 tsp garlic powder


Slice all your vegetables thinly so they can crisp up. If you own a mandoline, use it for quick and even slicing. If not, a sharp knife will do the job. Scrub all vegetables well and keep the skins on. You will need parchment paper and two rimmed baking sheets. Before you begin, place two racks in the upper and lower thirds of your oven and preheat to 275 degrees F.


  1. Prepare and bake the beets and sweet potatoes first. Slice beets 1/8-inch thick. In a large bowl, combine beets with olive oil and salt. Lay on a parchment-lined baking sheet in a single layer. Slice sweet potato into 1/8-inch thick rounds. In a large bowl, combine sweet potato with olive oil, salt and cinnamon. Lay on a parchment-lined baking sheet in a single layer.
  2. Place the beets and sweet potatoes onto the 2 pre-set racks in the oven. Bake for approximately 55 minutes, turning trays 180 degrees and switching racks after 30 minutes.
  3. When finished baking, the vegetables will have shrunk significiantly and curled on the edges. Remove from the oven and transfer each vegetable, on their parchment paper, onto a cooling rack. Grate the zest of 1/2 of the lemon over the beets. Reserve the remaining zest for another use.
  4. Prepare the zucchini. Raise the oven temperature to 300 degrees F.
  5. Slice the zucchini into 1/4-inch rounds. In a large bowl, combine zucchini with olive oil, salt and garlic powder. Lay on a parchment-lined baking sheet in one layer. Bake in the top third of the oven for 50-55 minutes, turning the tray 180 degrees after 30 minutes.
  6. When finished baking, remove the pan from the oven and transfer the zucchini, on the parchment, to a cooling rack. Let cool 10 minutes.
  7. Divide into 4 portions and serve with Mediterranean-Style Lentil Dip. Best when used the same day.

Nutrition Information

Per Serving(1 cup): Calories 125kcal; Protein 2.3g; Total Fat 11g; Cholesterol 0mg; Carbs 7.5g; Fiber 2.5g; Sodium 231mg.



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