This is a compensated post in partnership with DataRank and KC Masterpiece.
Readers are LOVING my Salt and Pepper Zucchini Chips and Parmesan Garlic Zucchini Chips recipes. Because of this I have a new zucchini chip recipe for you:
BBQ Zucchini Chips
And to make them we are featuring KC Masterpiece Original sauce! This yummy sauce is perfect for all your summer BBQ needs as well as these unique chips.
For this recipe you only need 2 ingredients and a short 15 minute prep time to make these. The hard part is waiting for them to finish in the dehydrator.
I like to prep them at night, then let them dehydrate while the family is asleep, then we can enjoy them the next day.
Enjoy! And don’t forget you can get all our dehydrated snack recipes right here.
Notes:
1. You may want these a bit saltier. If you like salt a lot, add 1/4 tsp salt to the BBQ sauce before you toss it with the zucchini slices.
2. You need to slice these VERY thin. Use a mandoline slicer.
3. You can do these in the oven instead of a dehydrator . Here are directions for that.
4. Don’t miss my other poplar veggie chips! Crispy Cucumber Chips, Salt and Pepper Zucchini Chips and Parmesan Garlic Zucchini Chips.
5. I recommend eating these right away.. the fresher the better. If you don’t eat them right away you can probably stick them in the oven on 350 F for a few minutes to get really crisp and fresh again. But you need to watch them, as they can burn quickly!
FrugalLivingMom.com
Yields 2-3
BBQ Zucchini Chips
15 minPrep Time
10 hrCook Time
10 hr, 15 Total Time
Save RecipeIngredients
- 1 lb (about 4 cups) thin sliced Zucchini
- 3 tablespoons KC Masterpiece Original BBQ sauce
Instructions
- Note: I cut my zucchini on a mandoline slicer. Thin is the best.
- In a medium bowl place the sliced zucchini
- Add KC Masterpiece Original BBQ sauce
- Toss to coat.
- Arrange slices on dehydrator trays
- Dehydrate at 135 degrees for 5-10 hours or until crispy
