So, I loved my Spicy Chili Lime Zucchini Chips so much, I decided to make an Asian version too. These are spicy and so good. Am I worried about growing too much zucchini? Not now!
Spicy Asian Zucchini Chips
½ cup peanut butter
1 cup fresh cilantro
¼ cup lime juice
1 tsp crushed red pepper
¼ cup gluten-free tamari or Bragg’s
1 tbs coconut aminos (or a ½ tsp of agave or sugar)
1 clove garlic
½ cup water (adjust more or less for your preferred thickness)
¼ cup sesame seeds
4 large, raw zucchini or yellow squash, sliced into 1/8” thick rounds
In food processor with bottom blade, combine all ingredients except for squash. Blend until you have a smooth sauce. Put squash in a large bow with room for stirring. Pour sauce over raw squash and mix thoroughly, coating all squash rounds on both sides. (This can take a few minutes.) Place coated squash onto dehydrator racks and dry until crispy. Time on your dehydrator will vary depending on the model and humidity in your area. Mine took about 14 hours to dry to a crisp.