The tomatoes....oh the tomatoes! This time of year many people have so many tomatoes they are either looking for new and exciting ways to use them, canning or freezing them, or giving them away.
Olivia found an excellent way to make them into a crunchy, satisfying snack.
These tomato chips are seasoned and slowly dried in the oven. Whether you are using a food dehydrator or your oven, you will want to be sure you have sufficient oil coating on the tomatoes or have sprayed with vegetable oil your dehydrator shelves so the tomatoes don't stick. You don't want to end up with broken pieces that are hard to remove.
You want to end up with chips that are thoroughly dried and full of condensed tomato flavor. They are very satisfying and a great way to keep the summer joy of ripe tomatoes going just a little bit longer.
CRISPY TOMATO CHIPS
Ingredients
- 6 cups thinly sliced beefsteak tomatoes
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh chopped parsley
- 2 tablespoons grated Parmesan cheese
Instructions
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Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
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Place slices without overlapping onto dehydrator shelves or a baking pan.
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If you are baking preheat oven to 200 degrees F.
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In a small bowl whisk together the remaining ingredients.
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Sprinkle mixture over each slice.
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Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
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If baking check every 30 minutes until edges show some charring, could take 4-5 hours.
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