Crispy Parmesan Tomato Chips
Servings 6 servings
Calories 77kcal
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
Net Carbs: 4g
Nutrition
Serving: 1serving @ 6 slices | Calories: 77kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 810mg | Potassium: 368mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1367IU | Vitamin C: 22mg | Calcium: 37mg | Iron: 1mg