If you are looking for something to help you eliminate the craving for crunchy munchy snacks, and you like ZIPPY ones...here is the recipe for you. If prepared in a dehydrator according to directions, these are RAW VEGAN Chips, which means they are dehydrated at a low temperature and the living enzymes are not cooked out of them. If you want to experience the taste and don't have a dehydrator, some say you can keep your oven on the lowest temprature, with the door adjar...but I've not tried this. And if you are only interested in traditional cooking, you can certainly place these on a baking tray and bake them...Either way...enjoy!
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.
Spicy BBQ Zucchini Chips Ingredients:
3-4 zucchinis (depending on size and how heavily you coat them)
3/4 cup filtered water
3 Tablespoons lemon juice
3 Tablespoons olive oil
2 Tablespoons sunflower seeds (soaked 2 hours)
4 sun dried tomato (soaked and chopped)
1 1/2 Tablespoons 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
1/4 teaspoon sea salt
1/8 teaspoon cayenne (eliminate if you want to cut down on spiciness)
*1/2 teaspoon liquid smoke (optional - but really gives the BBQ authentic flavor)
*OPTION : Instead of liquid smoke - try using smoked paprika or smoked sun dried tomatoes. \
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 - Using a flat knife or spatula, tap a THIN coat of BBQ Sauce onto one side of zucchini. Place on mesh dehydrator tray (coated side up) and dehydrate 2 - 3 hours at 115 degrees.
4 - Flip over chips and coat other side, as before. (Add a few drops of water to the BBQ Sauce to thin, if needed).Sprinkle with sprouted Quinoa or hemp seeds as garnish. (optional).
5 - Continue to dehydrate 12-15 hours (depending on humidity and thickness of chips), until dry and crunchy.