Tomato Chips
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.
Dehydrated tomatoes are the perfect healthy snack for young and old alike! They only take about 10 minutes of hands-on time, and they keep at least six months when stored properly.
You can dehydrate them in a commercial dehydrator, in the oven, in the air fryer, and in arid climates, even in the sun, to make sun-dried tomatoes.
Why Should You Make These Tomato Chips?
- They last for months when properly stored.
- They only take a few minutes of hands-on time.
- They are special diet friendly, specifically gluten-free, keto, low-carb, nut-free, egg-free, and low-calorie, but high in vitamins.
- They are a sustainable choice and a great use for an excess of tomatoes in the garden.
What you Need
- Tomatoes: We like to use large tomatoes, like Beefsteak or Big Boy, but technically, any variety of tomatoes will work. They should be thin-cut but not too thin if you’d like to top them with cheese.
- Salt: Kosher salt or sea salt will give you a very nice flavor.
- Spices or Herbs: While not mandatory, adding spices like garlic powder, onion powder, or Italian seasoning, or herbs like basil or oregano will add a lot of flavor.
- Cheese: While, again, not mandatory, finely grated parmesan cheese is absolutely delicious on them.
How to Make Them
Slice the tomatoes about ¼-inch thick. Use a paper towel to pat both sides of the tomato to remove excess moisture.
Place the slices on the rack of your dehydrator.
Baste them with olive oil.
Sprinkle each slice with salt, pepper and herbs.
Top each slice with parmesan cheese.
Place the racks in the dehydrator.
Dehydrate the slices at 85°F / 30°C for 8-12 hours until dry.
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.
What to do With 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.
More Chips Made From Produce
- Cucumber Chips
- Apple Chips
- Peach Chips
- Strawberry Chips
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Parmesan Tomato Chips
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.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
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Servings: 20 servings
Calories: 14kcal
Cost: $3
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.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!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.
- 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
Calories: 14kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 0.4mg | Sodium: 243mg | Potassium: 69mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.1mg
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