Note: if you don't have a dehydrator, these can be baked, but I've not tried this method.
BBQ Sauce Ingredients
1 cup filtered water
2 Tablespoons lemon juice
2 Tablespoons olive oil
3 Tablespoons sunflower seeds
1 Tablespoon chia seeds
4 sun dried tomato (soaked and chopped)
1 Tablespoon onion powder
2 Tablespoons maple syrup (grade B or your favorite sweetener)
1 1/2 teaspoons cilantro, dried
1 teaspoon basil, dried
3/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon hot red chili powder (these are VERY spicy, or 1/4 teaspoon chili powder)
1/2 teaspoon sea salt
1/8 teaspoon cayenne (cut down or eliminate if you want less spicy, or add more if you don't have hot chili powder)
*1/2 teaspoon liquid smoke (optional - but really gives the BBQ authentic flavor)
Garnish with hemp or chia seeds (optional)
*OPTION : Instead of liquid smoke - try using smoked paprika or smoked sun dried tomatoes. I don't know much about this product, but I've seen it used by Russell James and Matthew Kenney. I had it in my cabinet, and figured I'd try it. I'm going to look for smoked paprika which is probably a good option.
Option: Add 1 Tablespoon of vinegar if you like the bite. Personally, it's great without it!
1 - Add ingredients to blender and mix until sunflower seeds and tomatoes are completely processed. Scrape down sides of blender if needed, and continue to blend until well mixed.
2 - Wash and peel or partially peel zucchini and slice thinly using a sharp knife, peeler, or mandolin. A mandolin or box grater work BEST to get the thinnest slice, but not too thin, or it will fall apart.
4 - If desired, half way through, flip chips and brush with BBQ sauce. Return to dehydrator for a few hours or until done.
Store in airtight container for up to 3 weeks.
Note: Some of the chips in photos were garnished with sprouted Quinoa or hemp seed. Sprouted Quinoa, is a staple in our home. I keep a jar of them in the freezer to toss on salads or grind into flour. I preferred the chips with the hemp seed.
Excalibur 9 tray (with timer) and the TSM D10. What I love about the TSM is that it's stainless steel, the fan is much quieter, and it's a more commercial machine. Both work well, so decide what works best with your budget.