Raw Barbeque Zucchini Chips

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


  • 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


  1. Begin by blending everything except for the zucchini in a high speed blender till smooth. Add more water if the sauce is too thick!
  2. 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.
  3. 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.
  4. 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!!


Post to Twitter Tweet This Post

About The Author

Leave a Comment

Your email address will not be published. Required fields are marked *

Shopping Cart
Scroll to Top