Make us your home page

Today’s top headlines delivered to you daily.

(View our Privacy Policy)

Sweet: Try barbecue chips (zucchini) without all that sugar

You won’t need special equipment to whip up a fresh batch of Baked BBQ-Flavored Zucchini Chips.

Associated Press

You won’t need special equipment to whip up a fresh batch of Baked BBQ-Flavored Zucchini Chips.

It all started with the kale chip.

I fell in love with the texture of the thick, green leaf made thin and so delicately crisp by baking that it felt almost flaky, with just enough thickness to impart a satisfying little crunch before nearly dissolving into salty-grassy goodness on the tongue.

And I wasn't alone: Health-conscious eaters crowned the kale chip their unofficial sweetheart, and suddenly kale chips were available not just in health-food stores, but in mini-marts, airports and gas stations.

Which led me to ask: What else might we chip-up in a dehydrator or oven? And what other flavors might we add? My daughter's all-time favorite potato chip is barbecue flavored, so a baked veggie chip that mimicked the barbecue potato chip flavor, with all-natural ingredients, became my mission.

In mixing up various spice rubs, we were surprised by how much brown sugar we needed to use to emulate the characteristic barbecue flavor. And then came an idea: What if we used a naturally sweet vegetable?

And thus, Baked BBQ-Flavored Zucchini Chips were born.

You won't even need special equipment to make them.

If you have a dehydrator, great. Putting the oven on low also works well. And a mandoline isn't a necessity.

Just use a knife and slice relatively thin. In fact, the slices are better and sturdier when they aren't too thin. I do recommend using a baking rack, only because the chips will dry out faster and more evenly. But, even this is optional equipment. You can use parchment paper on a tray, cook a little longer and flip the chips about halfway through cook time if you don't have a rack.

Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."


2 teaspoons smoked paprika

1 teaspoon chipotle or ancho chili powder (or plain chili powder)

1 teaspoon brown sugar

1 teaspoon kosher salt

2 large zucchini

2 teaspoons olive oil

Preheat oven to 200 degrees. In a small bowl, stir together the paprika, chili powder, brown sugar and salt and set aside. Slice the zucchini thinly, about one-sixteenth of an inch, but not paper thin.

You can use a mandoline, but slicing by hand is just fine. Don't worry if you can't quite get the slices super thin. Place the zucchini slices in a large bowl and blot with a paper towel to remove excess moisture.

Drizzle with olive oil and toss the slices to coat. Sprinkle with the spice mixture and toss to coat. Line two or three large baking sheets with baking racks, and spray briefly with nonstick spray. Spread out zucchini slices and bake until dry and slightly crispy, about 2 hours. Allow to cool on rack before removing. The chips are best when eaten the same day.

Note: Instead of a baking rack, you may instead line the baking trays with parchment paper. If you use baking trays, flip the chips about 1 hour into cooking and allow about 30 extra minutes of bake time.

Serves 4.

Nutrition information per serving: 54 calories (24 calories from fat), 3g fat (0g saturated, 0g trans fats), 0mg cholesterol, 513mg sodium, 7g carbohydrates, 2g fiber, 5g sugar, 2g protein.

Sweet: Try barbecue chips (zucchini) without all that sugar 07/21/16 [Last modified: Thursday, July 21, 2016 5:05pm]
Photo reprints | Article reprints

Copyright: For copyright information, please check with the distributor of this item, Associated Press.

Join the discussion: Click to view comments, add yours

  1. Lightning takes defenseman Cal Foote with top pick in draft

    Lightning Strikes

    CHICAGO — Former Avalanche defenseman Adam Foote said his son Cal lived in the locker room.

    Cal Foote, second from left, is welcomed to the Lightning by GM Steve Yzerman, far left.
  2. It's Rays' turn to pound Orioles pitching (w/video)

    The Heater

    ST. PETERSBURG - Ah, the fantastic four.

    The Rays smashed the reeling Orioles 15-5 on Friday, scoring a season-high in runs, to climb four games above .500 for the first time since July 1, 2015.

    Rays third baseman Evan Longoria scores on a triple by Logan Morrison during the first inning against the Orioles.
  3. Lightning picks defenseman Cal Foote


    Cal Foote is the son of former Avs defenseman Adam Foote.
  4. Kids today: They don't work summer jobs the way they used to


    WASHINGTON — It was at Oregon's Timberline Lodge, later known as a setting in the horror movie The Shining, where Patrick Doyle earned his first real paycheck.

    Teens Ben Testa, from left, Hannah Waring and Abby McDonough, and Wegmeyer Farms owner Tyler Wegmeyer walk the strawberry rows at the Hamilton, Va., farm in late May.
  5. Jeb Bush back in the hunt for the Marlins, now opposing Derek Jeter


    Associated Press:

    Former Florida Gov. Jeb Bush has switched sides in pursuit of the Miami Marlins, and he’s trying to beat out former teammate Derek Jeter.