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

Author - Gena Hamshaw
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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.