Tomato Chips are something I have been making for years. They are simple to make, and slam packed full of flavor. You will love this delicious and healthy snack!
When you find yourself with an abundance of fresh tomatoes from the garden, this is a fantastic way to put some of them to use. Even if you don’t have a garden, you’ll want to visit your local farmers market to get some ‘maters to make these. They are just that good!
Another great thing about these chips? They are low carb & paleo friendly.
Now I’m not the first person to make these chips and I certainly won’t be the last. As a matter of fact, my friend Christy over at Southern Plate makes them almost the exact same way.
I have made these chips with all sorts of tomato varieties, so which ever kind you happen to have on hand, you can make these.
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The recipe for making these tomato chips, doesn’t have specific measurements, it is more of a technique than a recipe. But you’ll have no trouble making these.
- Fresh, clean tomatoes
- sea salt
- Italian seasoning
- To make these tomato chips, you will need a dehydrator.
- Slice a tomato into slices that are about 1/4 of an inch thick.
- Arrange the slices on a tray for your dehydrator.
- Sprinkle the slices with a small pinch of sea salt.
- Lightly sprinkle the slices with Italian seasoning.
- Repeat with all of your tomatoes.
- Run your dehydrator according to the manufacturer's instructions until the tomatoes are dry and crisp. My dehydrator takes approximately 8 hours to dry the tomatoes, but your total required time may vary.
- Cool completely and store in an airtight container.
When dehydrating the tomatoes, I recommend using mesh screens that are made for your model of dehydrator. It makes it much easier to remove the tomato chips from the trays.
To remove chips from the trays, slide a thin spatula under the chip to release it from the tray. If you just pull them off, you may break them. They are still fine to eat, but whole chips are always prettier.