Crispy Parmesan Tomato Chips (Baked or Dehydrated)
Crispy Parmesan Tomato Chips made in your oven or dehydrator! Just 4 g net carbs per serving!
Low Carb Crispy Tomato Chips
Tomato season is upon us where I live and if you happen to have a garden then you know an enormous amount of tomatoes will be upon your counter waiting for you to do something with them.
My hubby is the gardener in the family and I reap the benefits.
I don’t have a green thumb whatsoever. In fact plants come into my house to die. I’ve just no luck in watering enough or sometimes too much. It’s not my thing and my hubby is perfectly happy to get his hands dirty in the soil.
Win for me and him I guess you could say. What I do love though is to harvest his hard work.
Then I get to create recipes using our fresh organic produce and it is a beautiful thing for sure.
Carbs in Potato Chips versus Tomato Chips
Potato chips have way to many carbs if you’re following a low carb or keto diet. 1 serving of Lays potato chips is just 1 ounce and it has 15 total grams of carbs according to the Cronometer app.
Our tomato chips serving is 1 large tomato. If you use large tomatoes and slice into 6 slices per tomato, your serving is 6 slices for 6 grams of total carbs. With 2 grams dietary fiber, there are 4 g net carbs per serving.
Veggie Chips
If you’ve followed me long enough you know I’m quite the chip girl. I like crunchy and salty and enjoy getting my fix weekly on healthier options than potato chips for a healthy snack.
My usual choice is zucchini or cucumber chips, but once I held in my hands these giant juicy beef steak tomatoes I KNEW I HAD to make them into tasty, cheesy tomato chips, even if no one else would eat them, I certainly would.
My kids aren’t tomato fans, but hubby and I are.
The full recipe and all the rest of the nutritional info is at the bottom of this page on the printable recipe card.
Parmesan Tomato Chips
These are not like parmesan crisps you can purchase at the store which contain just cheese and seasonings.
These tomato chips are kind of like sun-dried tomatoes in flavor, bold delicious flavors, but crispier!
I wanted pizza-flavored chips so I used a Perfect amount of Parmesan and Italian seasonings on every.single.chip.
I think the bigger tomato the better for this perfect snack. But just note if you use smaller ordinary tomatoes they will shrink quite a bit. It’s not a problem, they will still have great flavor no matter the size of these bad boys. I don’t recommend using cherry tomatoes though as they will shrink to the size of a dime!
Super easy steps to make them and top with pre-grated cheese, like Parmesan or grate it yourself. You can also use a combo of types of cheeses, like Romano Reggiano.
I chose NOT to use a mandolin because i think having your tomatoes on the thinner side won’t be as good.
The thinness of your tomatoes, the more holes they will have therefore losing a lot of the seasonings and I don’t think they look as pretty.
Plus I just like thicker crisp tomato chips. Hope you Enjoy as much as we did!
More Healthy Chip Recipes
Salt and Vinegar Zucchini Chips
Crispy Parmesan Tomato Chips
Crispy Parmesan Tomato Chips
Ingredients
- 6 cups tomatoes thinly sliced beefsteak (about 6 slices per tomato)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped, or dried Italian seasoning, 1 teaspoon
- 2 tablespoons Parmesan cheese grated
- black pepper and red pepper is optional
Instructions
Dehydrator
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place tomato slices without overlapping in a single layer onto dehydrator tray.
- In a small bowl whisk together the remaining ingredients.
- Sprinkle mixture over each slice.
- Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
Oven
- Preheat oven to 275 degrees F and grease a cooling rack with cooking spray, then place on top of a large baking sheet.
- On a large paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press to release juice. Place tomatoes on cooling rack and lightly drizzle with olive oil, then season with salt, and garlic powder.
- Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3-5 hours.
- Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty, 1 to 2 minutes.
- Let cool, then remove from cooling rack. Garnish with additional salt, pepper and fresh parsley, an other fresh herbs you like or Italian seasoning, if desired, and serve.
- Store parmesan chips in an airtight container.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
We have been making these for years, but not crispy. Love this recipe and will try crispy next time! We called them Italian tomatoes. 🍅 😘
Thanks!
I baked them for 5 hours and outside was dry but they were still mushy. should I have put them back until completely dry? also great taste but very salty
Baking them tends to do that, and the best thing to do would be rotating the ones on the edges of the baking sheet pan to the middle area so then can bake more evenly. It still won’t be as crisp as using the dehydrator in my opinion.
I would think you COULD do green tomatoes, it’s a tomato,
right?
Hello
Looks amazing. How do I store these once dried?
After tomato chips are dried , use a Food Saver vacuum sealer. We use glass Ball canning jars 1/2 gallon and 32 OZ . Food Saver has a vacuum plastic fitted jar top to vacuum seal the jars . it is sold on amazon.
Can you do this with your green tomatoes?
I don’t see why not.
I can’t subscribe ….. Won’t work.
I’m planning on using my oven to make these. Do you think I should use parchment paper, or bake directly on the cookie sheets?
Thanks for sharing this recipe. It looks great. Looking forward to trying it.
I have not used parchment, so not sure they would get as crispy on parchment.
How long can you store these? Can they be frozen?
I’ve never tried freezing as they go pretty quick in my house. They could be stored in the fridge for up to a week.
What temperature do you dehydrate tomato chips at? 135?
Can we know how thick you slice them please? I think to have these perfect,it’s an important detail. Thanks
I would like to try it with green tomztoes t o see if it comes out tastong like fried green tomatoes.
Omit the salt COMPLETELY! The parmesan adds all the salt needed. I made first batch with salt. TOO SALTY. Made second batch with no salt. PERFECT! Thank you for this wonderful recipe. We love these.
I made these today and they were extremely salty. I followed your recipe exactly. You need to change it to 1 tsp of salt not 2 tsp.
I made these in my dehydrator. It took 16 hours to do. They are wonderful but I will cut out salt completely next time (and I’m a salt aholic).
I tried these as a snack to bring to work. I made them in the dehydrator. They are wonderful!! Perfect snack. I cut them about 1/8 inch thick and they took 12 hours exactly. Will make them again-no doubt. Shared with a friend and she is going to make them for her and her family. Also, took the tip to try cucumber chips. Just as good and with lots of variations.
Question for you. You state “crispy”, however, my dehydrated tomatoes always come out chewy. Do you have to dehydrate them for a VERY long time to make them crispy?
right the longer they are in the dehydrator the better the crisp.
I did not want to buy a dehydrator so used baking racks and these came out great. I did cut the salt after reading reviews.
How many in a serving size.
I used 6 large tomatoes so I ended up with 6 cups so 1 cup was a serving. It depends on the size of your tomatoes.
I am going to make these today and have a question. Did you need to lay down parchment paper in your dehydrator? Just wondering if the juices from the tomatoes made a mess or not. My first attempt at dehydrating tomatoes.
No I didn’t use parchment and they were fine.
Hi Brenda,
You state 200 degrees for oven but you did not state the temperature for the dehydrator?
Thanks,
Teresa
Some dehydrators don’t have settings for temperature and when I made these in my first dehydrator that was the case. I have a new dehydrator and that has a setting for fruits and veggies, does yours? Mine says 135 temp for fruits and veggies.
So good! Thank you for this recipe! In my Nesco (set to about 140 degrees), they took about 12 hours. Amazing flavor! Some a little chewy and some perfectly crispy but each one wonderful. BUT…too salty. Will definitely make again with half the salt. Thank you!!!
My family loved this idea. A wonderful appetizer.
How long will these keep if made in a dehydrator?
at least 4-5 days
Ok, so, we use 6 cups tomatoes but only 2 tablespoons parmasean cheese.. The picture looks like a lot more cheese…
Hi
LOVE this recipe!!!
Used a Nesco dehydrator..Patience is KEY & Ohhh so worth it.
Cripsy like chips..bursting with tomato parmesan flavour.
Will be my go to recipe from now on!
Thank you for posting.