I awoke to a huge batch of these savory spicy BBQ flavored zucchini chips all crispy and dry in my food dehydrator this morning, and well folks, I ate a huge bowl of them for breakfast. I also made a coconut-milk raw cacao smoothie because, well, because “milk” shakes go so well with chips! Rawfully Tempting has created something wonderful here. I tweaked her recipe quite a bit, so I have my own version down below, but don’t hesitate to check out her recipe that inspired me!
RAW BBQ Chip Recipe:
- 2 – 3 large zucchini (thinly sliced, preferably on a mandolin)
- juice from 1 lime
- 2 pinches of sea salt
Marinate zucchini slices in lime juice & sea salt while prepping the other ingredients. The salt and lime juice will pull out a lot of the water from the zucchini, so be sure to drain off the water before adding the BBQ coating below. After 30 minutes you should be able to drain off a substantial amount of water off the zucchini, this step will make your chips extra crunchy.
- 1/4 cup Brazil Nuts
- 1/4 cup hemp seeds
- 2 Tmaple syrup
- 2 Tbsp olive oil
- 1 clove garlic or 1/2 Tbsp dried garlic pieces
- 1 Tbsp dried green onions
- 1/2 tsp chipotle spice
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/8+ tsp cayenne
- 2 pinches sea salt
- Water as needed, a few Tablespoons+
*** Feel free to substitute ingredients and spices based on what you have on hand. You can easily sub in different nuts, seeds, sweetener, seasoning, etc.
Puree the Brazil nuts & hemp seeds into fine pieces in your food processor. Add in remaining ingredients and puree again. Add in 4 – 5 tablespoons of water to create a “sauce”, puree.
Once zucchini slices have been drained well. Add in the BBQ saucy mixture and use your hands to effectively coat all the zucchini pieces. Place on dehydrator sheets and dry at 115*F for 10 – 12 hours or until crispy.