Spicy BBQ Zucchini Chips (RAWBQ)

A friend gave us some overgrown zucchinis. Large circumference zucchinis do not spiralize well. So, how about making some "potato" chips? 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.  You may want to double this recipe...they are amazing!

Note: if you don't have a dehydrator, these can be baked slowly on low temp, but will burn quickly...so keep a close watch and flip over.

Spicy BBQ Zucchini Chips 
4-5 zucchinis

BBQ Sauce Ingredients
1 cup filtered water
2 Tablespoons lemon juice
2 Tablespoons olive oil
3 Tablespoons sunflower seeds
1 Tablespoon chia seeds
4 sun dried tomato (soaked and chopped)
1 Tablespoon 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 (these are VERY spicy, or 1/4 teaspoon chili powder)
1/2 teaspoon sea salt
1/8 teaspoon cayenne (cut down or eliminate if you want less spicy, or add more if you don't have hot chili powder)
*1/2 teaspoon liquid smoke or chipotle powder to your liking (optional - but really gives the BBQ authentic flavor)
Garnish with hemp or chia seeds (optional)

*OPTION : Instead of liquid smoke - try using smoked paprika or smoked sun dried tomatoes. I don't know much about this product, but I've seen it used by Russell James and Matthew Kenney. I had it in my cabinet, and figured I'd try it. I'm going to look for smoked paprika which is probably a good option.

Option: Add 1 Tablespoon of vinegar if you like the bite. Personally, it's great without it!

Directions:
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 - Transfer zucchini to a large mixing bowl. Pour half of the batter over zucchini and gently mix with hands. Place remaining batter in a small bowl. Dip slices that are not well coated in bowl and place on mesh dehydrator trays, (flat and not touching each other). If you have extra, try doubling mesh sheets. (less messy). Place parchment paper at bottom of dehydrator to catch drippings. Dehydrate at 110 degrees F for 10 - 12 hours or to desired texture.

4 - If desired, half way through, flip chips and brush with BBQ sauce. Return to dehydrator for a few hours or until done.

Store in airtight container for up to 3 weeks.

Note: Some of the chips in photos were garnished with sprouted Quinoa or hemp seed. Sprouted Quinoa, is a staple in our home. I keep a jar of them in the freezer to toss on salads or grind into flour. I preferred the chips with the hemp seed. 

Dehydrators: I get a lot of questions regarding dehdyrators.My two favorites are the Excalibur 9 tray (with timer)  and the
TSM D10.  What I love about the TSM is that it's stainless steel, the fan is much quieter, and it's a more commercial machine. Both work well, so decide what works best with your budget.

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