Raw, Vegan Barbeque Zucchini Chips
February 24, 2013

raw vegan bbq zucchini chips

Last week, I reviewed the Queer Vegan Cookbook, a project curated by Sarah Brown of the Queer Vegan Food blog. The idea was to feature recipes that combine unusual flavors or ingredients in a delicious, healthful way. One of the recipes that caught my eye was Sarah’s own recipe for raw, vegan barbeque zucchini chips. She had posted these on her blog a while back, and I remember thinking they looked great, but purchasing the e-book inspired me to finally create my own version. I’m so glad that I did!

I’m a huge fan of savory snacking, but I tend to find that savory snacks aren’t as easy or convenient as sweet ones. It’s easier to throw a Pure bar or a cup of trail mix into my backpack than it is a container of veggies and hummus, especially when I’m also lugging around a lot of books and a a packed lunch, too. I’ve always been a firm believer that dehydrators are NOT essential for enjoying or exploring raw food recipes, but when it comes to savory snacking, they really can help. They make kale chips easy and foolproof—no worrying about whether you might burn your chips, or render them soggy by undercooking them in the oven—and they allow me to make things like raw, vegan nori snacks. Which are savory, salty, and precisely the kind of snack food I love.

So I set out to recreate the chips, with a personal spin: I used homemade raw, vegan barbeque sauce. It was my first attempt to make such a thing, and I think it turned out pretty well!

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I can imagine this sauce being delicious on roast or grilled veggies, in wraps, on sandwiches, or as a marinade for dehydrated veggies of all kinds (zucchini, mushrooms, peppers, etc.). A keeper for sure.

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Raw, Vegan Barbeque Zucchini Chips (raw, vegan, gluten free)

Author -

Ingredients

  • 1 cup sundried tomatoes soaked in warm water for an hour or so and drained of liquid
  • 2 pitted medjool dates
  • 1 tbsp blackstrap molasses you can omit to make this recipe strictly raw
  • 2 tbsp apple cider vinegar
  • 1 1/2 tbsp nama shoyu or tamari
  • 2 tsp chili powder
  • 1 small clove garlic
  • 1 tsp smoked paprika
  • 1 1/2 cup water
  • 1 large zucchini

Instructions

  • Begin by blending everything except for the zucchini in a high speed blender till smooth. Add more water if the sauce is too thick!
  • Slice zucchini into slices that are about 1/4 inches thick. Pour about a cup of the barbeque sauce over them, and make sure they're well covered.
  • Lay the zucchini chips onto a Teflex-lined (or parchment lined) dehydrator sheet. Dehydrate at 115 degrees for about 6 hours. Flip and dehydrate for another 2 hours. Enjoy.
  • Recipe makes about 25 chips and 2 cups of sauce.

Yum!

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For now, the dehydrator instructions are all I have. I didn’t have time to test the recipe in the oven. I’m sure that a lower oven setting (say, 300) for 25-35 minutes would work well, but the truth is that there can be significant differences between dehydrating and baking, so I don’t want to lead you guys astray with poor instructions. I’ll try to make an oven version before too long, and if any of you give the recipe a try and have good results, please let me know!

On that note, it’s back to studying for me. I have a lot of ED themed stuff coming up this week for NEDA week, but there will, of course, be some tasty eats, too. See you soon.

xo

Categories: Uncategorized, Raw, Snacks

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    26 Comments
  1. […] Skip the beans and just make your own barbecue sauce. This is a South Carolina-style barbecue sauce with a mustard/vinegar tang with a touch of blackstrap molasses reminiscent of barbecue. See also Gena’s Tempeh Kebabs with Homemade Barbecue Sauce and Bianca’s Memphis-Style Barbecue Sauce. Gena also uses a simple barbecue marinade for her raw barbecue zucchini chips. […]

  2. We have a unique book on plant based meals made on a barbeque grill that people are just loving. –GRILLS GONE VEGAN– I thought you may want to add it or review it on your site. For those who need to reduce meat, it is possible to eat healthy and not give up the mouth watering flavors of grilled food. A digital sampler is available for review, and also a hard copy. Thank you and I look forward to hearing from you. Mary Ellen, [email protected]

  3. Nice recipe – I tried this last yesterday and it went down a treat. You can do something similar too with Aubergine. Sliced finely it works quite well but best served hot with a little sauce on the side.

  4. I love savory snacks too. Can’t wait to try this one. I also have a raw BBQ sauce that I make. It’s very similar to yours.

  5. Fantastic vegan BBQ recipe. Always have loved zuchinni and you have just demonstrated another great way to enjoy it.
    Thank You!

  6. Hi Genna,

    I realize this isn’t exactly on topic but I was wondering if you had any suggestions for warm vegan winter coats? I’ve been trying to find a good cold weather coat and everything is down or wool! If you have any suggestions I’d really appreciate that, thanks!

    • fleece,
      made from recycled plastic is one of the warmest vegan winter wear fabrics. It comes in all thicknesses and styles to layer, colorful too.

  7. This vegan barbeque recipe looks absolutely fantastic and I must say that I have not been very enthusiastic about raw foods in the past. This article has certainly given me food for thought

  8. these look amazing! cant wait to try them 🙂 – i am curious, how saturated are the chips in the sauce? it looks like a lot for sauce for just one zuchinni …

  9. Growing up, I always loved barbeque chips, but there are one too many ingredients in them that I’m not willing to consume these days. This is a great spin on an old favorite of mine. I’m off to soak some sun-dried tomatoes!

  10. yum! i was skeptical of the bbq flavor in vegan foods but a friend recently sent me kale chip cracker things that flavor and it was amazing! sweet with just the right amount of acid. i was kinda surprised nooch was in there as well…i swear it finds it’s way into everything!

  11. The zucchini chips look absolutely delicious, as do so many other wonderful dehydrator recipes – It’s an awesome tool, especially when you’ve got things like juice pulp and flaxseeds on your hands!

    On the flip side – I was wondering – what are your thoughts about dehydrating and energy use? Keeping the unit running for 8 hours for what looks like a fairly small batch of calorically not-so-dense food seems like something we should be thinking about. I guess I feel that ethical eating has certain priorities, and energy use may not be the highest up on the list, but I think it’s something (along with water use) that we should be thinking about, especially since the energy use of food production has an impact on us all. It’s definitely a hard line to draw!

  12. This sounds fantastic! I just made a huge batch of tomato sauce tonight, and now it looks like I’ll have to use it up quickly so I can make this barbecue sauce! I bet it would be good with sweet potatoes, too! Thanks for sharing this great recipe, Gena!

  13. Thank you for sharing this awesome snack idea! At first glance, I thought you had made plantain chips, which I absolutely love, but zucchini chips sound even better! As a savory snack fan, I am definitely trying this and, I will experiment with oven temperatures and times.

  14. These look phenomenal, Gena! When I made my bbq sauce I used a store-bought variety, and I hoped that folks would figure out their own sauce. I will use your sauce recipe from now on, this looks just perfect! <3 Thanks for the shout-out too! xo

  15. Raw BBQ sauce?!?! What? Genius, Gena! Sweet, tangy barbeque sauce is one of those random flavors that sometimes I just need. to. have. I have no explanation for it… I grew up in Chicago! I probably don’t even know what real BBQ tastes like. But I’m testing this recipe out ASAP!