Raw, Vegan Barbeque Zucchini Chips (raw, vegan, gluten free)
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, tamari or coconut aminos
- 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.
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. 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!
Thank You to Choosing Raw for this great recipe!!!
AmyApproved = Creating Harmony Through Fitness & Whole Foods!!
Follow Amy Approved on Facebook!!
Check out Amy’s online fitness superstore ShapeItUp.com!!
