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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!
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Crispy Parmesan 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.
Recipe Notes
Net Carbs: 7.3g
Weight Watchers Points Plus: 3
My tomatoes aren’t in full swing yet but when they are oh I see a lot of tomato chips in my future!
Now I have a reason to buy a dehydrator. I’m not sure where I’m going to store it, but that’s something I’ll have to think about later. Right now I can’t stop thinking about these tomato chips. YUM!!! Thanks for the recipe, Brenda. My garden tomatoes thank you too 🙂
Your oven may have dehydration settings. Check your owner’s manual.
I love fresh tomatoes. Can’t wait to get some tomatoes at the farmer’s market and try these!
Now i know what I”m doing with all of my tomatoes! Great idea!
I can’t wait to start getting tomatoes and this is going to be the first recipe I try.
Brilliant! I gave up last year with growing tomatoes (had two lousy years of trying to grow them) but I totally envy you the fresh produce in your own garden. These chips look fantastic!
These look so good! I have something like this coming up on the blog and I’m pumped we are twinning…haha 🙂 I had to finally break out my dehydrator after I realized it was just so sad sitting in the basement.
“TWINNING” Love it!
I was wondering if you meant to say 225F? I use my oven to dehydrate & I usually set it at 225 or less.
These look amazing, can’t wait to try them.
What wrong with the 200 degree temp in over, you ststed you use 225 degrees or less in your over. I think you must have mind-reader something in the recipe directions.
I hate auto suggest on my tablet when typing. It should have stated “mis-read”. Also the word oven. Me bad!
How long in a dehydrator, and assuming they stay around for a while…Storage Conditions?
The length of time depends on your dehydrator. Mine took 18 hours but other dehydrators are more powerful and could take just 2 hours. We honestly ate them that day and never stored them but just a covered air tight container should work fine.
Why would these have 9 carbs for a serving of 6 ? It kinda seems like a lot.
I don’t see one comment where anyone actually made these. I used the oven and mine burned in 55 minutes??
My apoligies, it was a typo, it was supposed ot be 225 not 325 F
Mine burned as well, after about 2 hours in the oven at 225. 🙁
I will retest mine in the oven.
I did exactly as recipe suggested but even after 5-6 hours they never got crispy. Bummer!! Was so looking forward to these!!
These are amazing! The first time I made them, I did not pay attention to the dehydrating time. Not having the time to wait until they crisped, we ate them from the oven as a side dish. Yum!!! Like seasoned broil-y tomatoes. When I finally got around to dehydrating them into crisps I was amazed to find they were even better! Can’t go wrong with this recipe if you have lots of summer tomatoes to spare.
you cannot mean 325*F right? I would think 200-225*F MAX, otherwise you will cook them soft to burning, not crispy. It must dehydrate the water before cooking in order to crisp!
My apologies, it was a typo, 225 degree F
Made these in the oven today. Mine were sliced pretty thin and took about 3 hours at 200 degrees. I think they would have been delicious BUT they were so salty that I couldn’t really eat them. I will definitely make them again only with less salt.
Baked mine 4.5 hrs at 225, came out soft 🙁
Hello Brenda. I love fresh tomatoes. I can’t wait to get some tomatoes from the farmer’s market and try this recipe at home. It looks good. Thanks for sharing great recipe blog.
Looks interesting but 6 cups of thinly sliced beefsteak tomatoes??
I’ll wait for the video before I tackle this.
Is there a video? Cool! I made some and sliced them thin, and some of them burned and I cooked them for 4 hrs send info regarding not burning
As someone new to dehydrating, what brand of dehydrator would you recommend?
I have a Nesco that has temperature settings for different things like fruits, meat, veggies.
Haven’t tried this yet but it’s a great idea. What is the best way to store them, and for how long?
The pics look great…I want to try these, how thick did you cut the tomatoes in the pics?
I decided not to use a mandolin, I just sliced as thinly as I could, proabably about 1/4 inch thick.
These looked so good, and healthy. Decided to try them today. I cooked them in a 200 degree oven for 6 I hours, waiting for them to crisp up. Sadly that never happened. Still very soft, not a “chip”. Will still try to eat them, but am disappointed. Got my dehydrator out and will try them once again in that. Hopefully this attempt will work out.
Sorry, I just don’t think the oven can crisp them as a dehydrator does.
These look delicious! How many hand-sized tomatoes make six cups?
I’m sorry I didn’t count when I made this recipe.
Thank you for the recipe, I made these yesterday and they are wonderful!! Mine took around 20 hours which is not unusual for my dehydrator. I thought I would post because I saw that some people said they were still chewy after a much shorter amount of time. Hang in there guys because these chips are worth the time. As for storage don’t kid yourself your going to inhale these!!
I’ve made these in my dehydrator twice now and they turned out great both times! I used Roma tomatoes and fresh basil instead of parsley and cut back on the salt a bit. . I stored them in a glass food storage container in fridge and they stayed crisp for a week. They’re a great addition to omelets or just for snacking. Thanks for a delicious idea!
Thanks!
I am so looking forward to trying this reciepe. 5 hours though?
Will try
I don’t have a dehydrator so I want to try the oven method. When should the cheese and parsley
go on? If I put this on at the beginning as implied by your recipe I think the cheese will burn.
Perhaps I should put the cheese and parsley on for just the last half hour or so? What do you think?
That’s a good idea towards the last hour is probably best.
I made these today and they have been in the oven for 5.5 hours @ 220 degrees. Still soft.
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.
Ok, so, we use 6 cups tomatoes but only 2 tablespoons parmasean cheese.. The picture looks like a lot more cheese…
How long will these keep if made in a dehydrator?
at least 4-5 days
My family loved this idea. A wonderful appetizer.
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!!!
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.
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.
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 did not want to buy a dehydrator so used baking racks and these came out great. I did cut the salt after reading reviews.
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 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.
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 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.