Who doesn’t love a good BBQ chip or 10 alongside a summer sandwich, salad or wrap?
We just love that we can enjoy these without the indigestion. Fire it up for summer, by all means, but let’s keep it cool on the esophagus, shall we?
Short on time? Substitute these spices with you favorite prepared BBQ rub. Start with a scant tablespoon and adjust as needed.
Ingredients
1 large Zucchini
2 tbsp Extra Virgin Olive Oil
1 tsp Chili Powder
1 tsp Paprika
½ tsp Garlic Salt
¼ tsp rounded Onion Powder
⅛ tsp Ground Mustard
Pinch of Stevia
Dash of Chipotle Powder, or to taste
Instructions
Using a mandolin, slice zucchini into ⅛” thick rounds and place into a medium-large mixing bowl. DO NOT cut them thinner or thicker! Cutting them too thin will cause them to tear while coating and/or be too thin and flaky when finished drying. if they’re too thick, they won’t dry properly and you’ll be hard pressed to ever get them crispy.
Add olive oil and stir to completely coat zucchini. Add more oil if needed to fully coat the slices. You don’t want them greasy but you do want them evenly coated. Try not to be too aggressive as you could tear the zucchini apart. A rubber spatula works wonderfully for this!
Add remaining ingredients and stir until zucchini is evenly coated.
Place on mesh dehydrator trays, none overlapping.
Dehydrate at 110°-115° overnight or until crispy. Enjoy immediately for best results. These may be stored in an airtight container. If they start to lose their crispness, simply put back in the dehydrator to crisp them back up.
No Dehydrator? Place in oven on lowest setting and allow to cook just long enough to crisp up. Times may vary so watch that you don’t burn them.
