Crispy Parmesan Tomato Chips made in your oven or dehydrator!
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.
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.
What I do love though is to harvest his hard work. Then I get to create recipes using our fresh organic produce.
Win for me and him I guess you could say.
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.
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 chips even if no one else would eat I certainly would. My kids aren't tomato fans but hubby and I are.
Perfect amount of Parmesan and seasonings on every.single.chip.
I think the bigger tomato the better for this recipe. But just note if you use smaller ones they will shrink quite a bit.
I chose NOT to use a mandolin because if you do the thinner the tomato slices are 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 chips. Enjoy!
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
- 2 tablespoons Parmesan cheese grated
Instructions
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place slices without overlapping onto dehydrator shelves or a baking pan.
- If you are baking preheat oven to 200 degrees F.
- 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.
- If baking check every 30 minutes until edges show some charring, could take 4-5 hours.
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.
Doris
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
Brenda Bennett
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.
Mona Chase
I would think you COULD do green tomatoes, it's a tomato,
right?
Denise
Hello
Looks amazing. How do I store these once dried?
Amy Martinez
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.
Sarah
Can you do this with your green tomatoes?
Brenda
I don't see why not.
Rebekah
I can't subscribe ..... Won't work.
Debbie
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.
Brenda
I have not used parchment, so not sure they would get as crispy on parchment.
Steph
How long can you store these? Can they be frozen?
Brenda
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.
Karla Brooks
What temperature do you dehydrate tomato chips at? 135?
Mylène
Can we know how thick you slice them please? I think to have these perfect,it's an important detail. Thanks
Sherlynn Kerns
I would like to try it with green tomztoes t o see if it comes out tastong like fried green tomatoes.
Stephanie
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.
Rita
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.
Janette
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).
Becki Gould
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.
Phaedra Valente
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?
Brenda
right the longer they are in the dehydrator the better the crisp.
Gabby
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.
Linda
How many in a serving size.
Brenda
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.
Rhonda
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.
Brenda
No I didn't use parchment and they were fine.
Teresa
Hi Brenda,
You state 200 degrees for oven but you did not state the temperature for the dehydrator?
Thanks,
Teresa
Brenda
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.
Betsy Stokes
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!!!
Judy
My family loved this idea. A wonderful appetizer.
Elizabeth
How long will these keep if made in a dehydrator?
Brenda
at least 4-5 days
Wendy
Ok, so, we use 6 cups tomatoes but only 2 tablespoons parmasean cheese.. The picture looks like a lot more cheese...
Barbara
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.