BBQ Spice Blend (and what to do with it)
Prep time: 
Total time: 
Serves: ¼ c
BBQ Spice Blend
  • 2 tsp Smoked Paprika
  • 2 tsp Hot Paprika (or regular sweet paprika if you don't want it spicy)
  • 1.5 tsp Turmeric (dry)
  • 1 tsp Garlic Powder
  • 2 tsp Onion Powder (or 2 tsp dried Onion Flakes)
  • 2 tsp ground Cumin (or 2 tsp of Cumin seeds)
  • ½ tsp freshly ground Black Pepper (to enhance turmeric absorption)
Crispy BBQ Beans:
  • 2 c cooked Cannelini Beans
  • 3 Tbsp Extra Virgin Coconut Oil
  • 2 tsp BBQ spice blend
  • Sea(weed) Salt, to taste
BBQ Sweet Potato Oven Chips:
  • 3 Medium Sweet Potatoes (about 650g)
  • 3 Tbsp Extra Virgin Coconut Oil
  • 3 tsp BBQ spice blend
  • Sea(weed) Salt, to taste
BBQ Raw Zucchini Chips:
  • 3 med/small Zucchini (about 450g)
  • 1 Tbsp Extra Virgin Coconut Oil
  • 1 Tbsp BBQ spice blend
  • Sea(weed) Salt, to taste
BBQ Spice Blend:
  1. If using all ground spices and powders, pour into a jar and shake it up well.
  2. If using whole cumin seeds, whole peppercorns or onion flakes, put all ingredients into a spice grinder (or blender) and grind up until fine.
  3. Store in a closed container at room temp for 3 months or so.
For the Beans:
  1. Preheat oven to 325*F (convection on)
  2. Toss the beans with the melted oil, spices and salt.
  3. Taste them to make sure they are well seasoned.
  4. Spread out on a parchment-lined baking sheet.
  5. Bake for 25 minutes, pull them out and toss them around and bit and put back in for another 20 minutes (45 minutes in total), until they look craggy and spiky.
  6. Best served warm or room temp but are pretty good straight out of the fridge too (just less crispy)
  7. If stacked in a bowl, the lower ones will steam, losing their crispness, so best served sprawled out a bit (but, again, they still taste good either way)
For the Sweet Potato Chips:
  1. Preheat oven to 325*F (convection on)
  2. Slice the sweet potatoes on a mandoline, about 2-3 mm thick.
  3. On a parchment-lined baking sheet (you'll need 3), toss the sweet potato slices with the melted oil and spices and spread out on the three baking sheets.
  4. Sprinkle with sea(weed) salt.
  5. Bake for 35-40 minutes, pulling the sheets out halfway through to flip the potatoes over.
  6. They should be slightly crispy (due to their natural sugar content sweet potatoes won't get too crispy), and not too dark.
  7. Enjoy immediately or store in the fridge and reheat before serving.
For the Zucchini Chips:
  1. Slice zucchini on a mandoline about 2 mm thick.
  2. Toss with spices and melted oil (this can be tricky if your zucchini is cold, so consider bringing it to room temp first).
  3. Spread out on dehydrator sheets and sprinkle on sea(weed) salt to taste.
  4. Dehydrate at 105*F for 8-12 hours or until they are totally dried out.
  5. Serve right away or store in an airtight container at room temp for a week (they will be fine after that but they won't taste as good)
Recipe by The Crushing Cancer Kitchen at