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Raw Vegan BBQ Zucchini Chips

by Sarah E. July 06, 2012

Delectable bbq zucchini chips, fresh from the dehydrator.

When my generous and amazing older brother gifted us a Community Supported Agriculture (CSA) share, I had no idea how much I would grow to love each weekly dose of random veggies. The element of surprise is a great motivator to try new recipes! This season, our CSA has been blessed with a great zucchini harvest. Although July 4th has passed, barbeque season is still in full swing–enjoy these zucchini barbeque chips and savor the flavor of summer–healthfully!

Oh, and by the way: if you do grill, watch out for bristle brush residue! This NYT article says that some grill-cleaning bristle brushes have been getting stuck in grills and are ending up in food, causing medical issues for BBQ lovers around the country.

Stay safe, and enjoy this grill-free recipe!

Zucchini chips in the dehydrator.

Raw Vegan BBQ Zucchini Chips

(Serves 1-3)


Zucchini (1-2 large zucchinis, or 3 small)

Barbeque sauce (Confession: I used a store-brought kind! check out these links for ideas: here, here and here)


Thinly slice zucchinis. Use a special slicer gadget (mandolin, etc.) if you have one on hand. Lightly coat the zucchini in BBQ sauce, and place evenly on dehydrator trays or sheets. Dehydrate for 5 hours. Enjoy!

Sarah E.
Sarah E.


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