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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.
Prep Time
10 mins
Cook Time
12 hrs
Total Time
12 hrs 10 mins
Servings: 20 servings
Calories: 14 kcal
Course:
Appetizer
Cuisine:
American
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.
- 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.
Cup of Yum
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
- How to Enjoy Them
- 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 Information
Calories
14kcal
(1%)
Carbohydrates
1g
(0%)
Protein
0.4g
(1%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
0.4mg
(0%)
Sodium
243mg
(10%)
Potassium
69mg
(2%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
234IU
(5%)
Vitamin C
4mg
(4%)
Calcium
9mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 14
% Daily Value*
| Calories | 14kcal | 1% |
| Carbohydrates | 1g | 0% |
| Protein | 0.4g | 1% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 243mg | 10% |
| Potassium | 69mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 9mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.