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!
Raw Vegan BBQ Zucchini Chips
Zucchini (1-2 large zucchinis, or 3 small)
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!
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