Fool’s Gold BBQ Chips


Sometimes the best part of the meal is the sides. In fact, I even prefer going to parties where there’s no main dish, just a plethora of appetizers. The tricky part about sides is that they can be so easy to mindlessly snack on (guilty!) You sit down to watch the latest Netflix binge-worthy TV-show and grab a bag of chips, and before you can press “next episode” the entire bag is gone! We have all been there, am I right? So, does this mean the only way to stop this is to avoid these snacks all together? To not keep them in the house at all? While that may work, it probably isn’t realistic and it leaves no room to enjoy the foods we all love and crave. Instead try this solution –  we’ve made a lighter, plant-based version of a cult-classic – BBQ potato chips! Not only will you be sneaking in some extra veggies, but you can afford to indulge in a few more handfuls. We are giving you 4-ways to enjoy this recipe. You can make all four types in a single batch, or pick your favorite! Simple, classic and delicious recipe for sharing (or not).



·      ½ of 1 large Zucchini

·      ½ of 1 large Yellow Squash

·      ½ of 1 Russet Potato

·      ½ of 1 Sweet Potato

·      4 Heaping Tablespoons Fool’s Gold Plant Based BBQ Sweet Potato Burnt Ends Rub

·      1/3 Cup Fool’s Gold Plant Based Original BBQ Sauce

·      Smoked Salt (to taste)

·      1 Tablespoons Olive oil


·      Preheat oven to 400 degrees farenheight

·      Cut zucchini, squash, russet potato and sweet potato in half (at largest part of vegetable to get bigger chip slices)

·      Using a mandolin slicer (or very precise knife skills), cut each of the vegetables into 1/8-inch-thick circular slices

·      Add sliced veggies into a medium mixing bowl and toss in olive oil and Fool’s Gold Plant Based Original BBQ Sauce until evenly coated

·      Add Fool’s Gold Plant Based BBQ Sweet Potato Burnt Ends Rub into large resealable storage baggie and add veggies

·      Toss veggies until evenly coated in rub

·      Place veggies on large parchment-lined baking sheet, spacing about ½ 1 inch apart and sprinkle with sea salt to taste (optional)

·      Place in oven for approximately 15-20 minutes (or until golden brown) then remove and flip over each piece and place back in oven for another 15-20 minutes, watching carefully so they do not burn

·      Repeat above steps for additional servings

·      Remove and let cool for 10 minutes


·      Serve with your favorite plant-based dip (optional) and enjoy!


Prep time: 10 Minutes

Cook time: 35-40 Minutes + 10 Minutes for cooling

Total Time: 1 Hour

Yields 4 servings (approx. 24 chips each serving)

Vegan, gluten free, paleo.




Keywords: Plant Based BBQ, Vegan BBQ, Brian Rodgers, Plant based Mountain Grub