Parmesan Tomato Chips

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These incredibly easy dehydrated tomato chips will be your favorite snack. They are one of the easiest ways to preserve the delicious flavor of tomatoes long after your garden has stopped producing.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 12

Total Time 12 10

Servings servings

Calories 14kcal

Author Beth Neels

Cost $3

Equipment

Ingredients

3 large tomatoes
1 tablespoon olive oil
2 teaspoons coarse kosher salt or sea salt
1 teaspoon cracked black pepper
2 teaspoons dried parsley
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese

Instructions

In the Dehydrator

Slice the tomatoes about ¼-inch thick. Gently press with a paper towel to pat both sides of the tomato to remove excess moisture.
3 large tomatoes
Place the slices on the rack of your dehydrator.
Baste them with olive oil.
1 tablespoon olive oil
Sprinkle each slice with salt, pepper and herbs.
2 teaspoons coarse kosher salt or sea salt, 1 teaspoon cracked black pepper, 2 teaspoons dried parsley, 1 teaspoon dried oregano
Top each slice with parmesan cheese.
2 tablespoons grated Parmesan cheese
Place the racks in the dehydrator.
Dehydrate the slices at 85°F / 30°C for 8-12 hours until dry.

In the Oven

Preheat the oven to 175°F.
Slice the tomatoes about ¼-inch thick. Gently press with a paper towel to pat both sides of the tomato to remove excess moisture.
Line a rimmed baking sheet with aluminum foil for easy cleanup.
Place a cool rack on top of the baking sheet. Spray the rack with no-stick spray.
Place the slices on the rack, with a bit of room between the slices.
Baste them with olive oil.
Sprinkle each slice with salt, pepper and herbs.
Bake them for 3-4 hours until dry. Check them often to make sure they aren't getting too browned.
When they are almost dry, sprinkle each tomato with the parmesan cheese. Return the baking sheet to oven for 15-30 minutes, until the parm melts.

Notes

How to Store Tomato Chips

Let the chips cool completely before storage. Store them in a covered, airtight container placed in a cool, dark area.

Pro Tips for Success

Slices should be thin, but not too thin. If they are less than ⅛-inch, the cheese will fall through the holes as the tomato dries. For best results, cut them between ⅛ and ¼-inch thick. The thinness of your tomatoes will determine how long they will take to dry.
Using a higher temperature to dry them will take less time, but the risk of burning is greater.
Store dried tomato chips properly for long-term storage.

How to Enjoy Them

Use them as a topping for burgers.
Add them to a grilled cheese sandwich.
Garnish a pizza or quiche.
Munch them as an afternoon snack. They taste a bit like a crispy pizza.

Nutrition