Diabetes Friendly Chips

Ahh snacking! Is there anything better in the world than opening a bag of potato chips and having a good snack? Of course there is, but a good snack is still a pretty amazing thing. : )

When you have to watch your weight and blood sugar, as most people with type 2 diabetes must do, potato chips and other fried snacks can quickly undermine your efforts. These processed foods add to your intake of calories, salt, and preservatives without providing much, if any, nutrition or fiber, which can help slow digestion a bit. Luckily, there are other options that provide great substitutes for traditional chips.

Here are a couple options that if prepared properly, are not only good for you, but delicious as well!

Zucchini Chips

INGREDIENTS

• 1 large zucchini
• 2 tbsp. olive oil
• Kosher salt to taste

INSTRUCTIONS

Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets with parchment paper.

Slice your zucchini on a mandolin. If you have a mandolin slicer, you should usually use the second smallest setting.

After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.

In a small bowl, pour in your olive oil and take a pastry brush to brush the olive oil on each zucchini slice.

Sprinkle salt very lightly throughout the baking sheet. You can always add a bit more later.

Bake for 2+ hours until they start to brown and are crisp.

Let cool before removing and serving. Enjoy!

Kale Chips

INGREDIENTS

• Fresh kale (get a pretty good amount since the kale will shrink quite a bit while cooking)
• 2 tbsp. olive oil
• Kosher salt to taste

INSTRUCTIONS

Preheat oven to 250 degrees Fahrenheit. Line two large baking sheets with parchment paper.

Pick out the large thick stems from the kale and put the leaves in a large bowl

Toss with olive oil and a very light amount of sea salt

Lay out kale leaves in a single layer on the cookie sheets and bake in the oven for about 15-20 minutes, turning once at half-time. Enjoy!