This is a great snack that has a flavor reminiscent of barbecue chips. The maple syrup can be replaced with dates, agave nectar, or honey. The vinegar can be replaced with lemon or lime juice. For the seasoning, you have the option of using a tablespoon of premixed barbecue seasoning blend.
INGREDIENTS | SERVES 4
- ½ cup sun-dried tomatoes
- 4 cups zucchini, thinly sliced
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 tablespoons maple syrup
- ½ tablespoon chili powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
Soak the sun-dried tomatoes in water for 2 hours.
Set aside zucchini. Place all the remaining ingredients in a blender and blend together until smooth.
Place the zucchini into a casserole dish or large bowl and marinate in the prepared sauce for 2 hours.
Dehydrate the zucchini at 110°F for 4 hours or until crunchy.
Calories: 131 | Fat: 7 g | Protein: 3 g | Sodium: 164 mg | Fiber: 3 g