Tomato Chips
Prep Time
20 minutes
Prep Notes
Eat these chips by the handful as a snack or use to garnish an appetizer.
Cooking Time
6-8 hours in dehydrator
Ingredients
2 lbs. of meaty tomatoes (Roma is good for this)
Sea salt
Dried basil (or other seasings such as oregano, thyme)
Directions
- Wash tomatoes right before preparing recipe.
- Using a mandolin or very sharp knife (serrated one works well), slice your tomatoes into 1/4” slices.
- Lay slices on dehydrator tray and sprinkle with salt and basil. Note: be sparing with salt as the flavors will concentrate as the tomatoes dehydrate.
- Place tray in dehydrator set at 115° F for at 8 hours or until tomatoes are crispy.
- Best eaten immediately! If there are left overs, store in airtight container in refrigerator.
- Oven method: Place slices on a parchment lined baking sheet and place in a 135° (or less if possible) oven for 4-8 hours oruntil crisp (time will vary depending on thickness of slices and variety of tomato used). Check periodically that outer chips aren’t burning. Remove those that are done. Store as above.
Notes
Using a food processor, you can also turn these into a tomato powder that will add instant intense tomato flavor to soups, stews and salad dressings. Add equal parts powder and water to make tomato paste. Add hot water, coconut cream, and seasonings, and you have a delicious cup of cream of tomato soup.
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