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July 12, 2012

Spicy BBQ Zucchini Chips (RAWBQ)

A friend gave us some overgrown zucchinis. Large circumference zucchinis do not spiralize well. So, how about making some "potato" chips? These are so crazy reminiscent of BBQ potato chips, I can't believe it! Warning - they are very spicy, so cut down on the hot red chili powder and cayenne if you want a tamer version.  You may want to double this recipe...they are amazing!

Note: if you don't have a dehydrator, these can be baked slowly on low temp, but will burn keep a close watch and flip over.

Spicy BBQ Zucchini Chips 
4-5 zucchinis

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 or chipotle powder to your liking (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.

3 - Transfer zucchini to a large mixing bowl. Pour half of the batter over zucchini and gently mix with hands. Place remaining batter in a small bowl. Dip slices that are not well coated in bowl and place on mesh dehydrator trays, (flat and not touching each other). If you have extra, try doubling mesh sheets. (less messy). Place parchment paper at bottom of dehydrator to catch drippings. Dehydrate at 110 degrees F for 10 - 12 hours or to desired texture.

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. 

Dehydrators: I get a lot of questions regarding dehdyrators.My two favorites are the 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.


Anonymous said...

oh my gosh yum! i love zucchini chips! i have to try these!

Jean said...

I am going to make these for a lecture I'm giving this weekend w Brian Clement at my home on Long Island...(among many other things :-)

Redoing my kitchen and getting a new wall oven, Wolf, that has a dehydrator built in...I am so excited...I use the Excalibur now...

janet @ the taste space said...

I can't wait to try this out. I love how zucchini is so plentiful at the end of the summer. Hopefully my zucchini plants become prolific!

Rawfully Tempting B. Kessler said...

Hi Jean..I hope everyone enjoys them...let me know how they turn out. Enjoy your new kitchen..sounds awesome!

Rawfully Tempting B. Kessler said...

I made a couple of changes to this's a small amount and difficult to blend well. It would be easier to double this recipe. I added water and more maple syrup to suit my taste.

Rawfully Tempting B. Kessler said...

I also added the smallest amount of liquid smoke...woo hoo. This is exactly what was missing. I think it's perfect now. I'll let you know tomorrow after they are done dehydrating!

Jean said...

Glad u tweaked it as lecture group gonna be my guinea pigs hehehe come Sun ... Plan on making Fri eve ...hope I have some left to serve :-) if I become a piglet too LOL

Will take pix of kitchen when all installed end of Aug
Soooooo can't come soon enuf

Denise said...

These sound amazing, Barbara! Can't wait to try them!

Rawfully Tempting B. Kessler said...

So did the group like your zucchini chips?? Hope everyone gobbled them up...

Nancy said...

Barb, I just wanted to let you know that I made the BBQ zucchini chips and there are so good. I had some leftover sauce, so I added a little ground flax seed and buckwheat flour and made it into dehydrated crackers.

Rawfully Tempting B. Kessler said...

Thanks for letting us know glad you loved the recipe. This one has been tried by many people and all positive results. Nice to hear! xoxox

monkie said...

We made these last night and they were delicious! I tried the sauce on zucchini, yellow squash, eggplant, and sweet potato. All four varieties came out good (my son's favorite was the zucchini, mine was the eggplant - it had a melt-in-your-mouth texture, whereas the zucchini was super crisp). I used chipotle powder instead of liquid smoke, so it was a more subtle smoky flavor, and the leftover sauce got mixed up with some tomatoes, parsley, avocado, and ice to make a pretty yummy gazpacho :D

brthomas said...

Another way to make quick, easy flavor variations for spicy dried zucchini snack chips is to add sauces or marinades.

Wendy McConnell said...

This looks wonderful! Is it 4 whole sundried tomatoes or 4 slices of sundried tomatoes? Thanks!

Rawfully Tempting B. Kessler said...

Thanks Wendy...4 regular sized dehydrated slices...if they are smaller, obviously use more..this is just a base. If you like it more tomatoey...add more..or less depending upon your preferences. I LOVE this BBQ sauce and have used it in may things. I even put them on veggies for W to put on the grill for cooked veggies for guests and they came out Fabulous. I marinated veggies in this and dehydrated them..also fabulous!

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