Tomato Chips

Instead of potato, make you some tomato chips. Dehydrated tomato slices, are addictively delicious.

Although it is not tomato season, the reduced price produce rack at the grocery store called my name. Six tomatoes for about $1.50, made my day.

" Less Potatoes, More Tomatoes.”

I have been wanting to try this recipe for a few weeks now, and am so excited about it. The recipe that I used as a reference was from SugarFreeMom blog, Crispy Parmesan Tomato Chips( https://www.sugarfreemom.com/recipes/crispy-parmesan-tomato-chips/). Tomato Chips is so fun to say and simple to make, however the amount of tomatoes that you would need to make this recipe for a crowd would be quite extensive. I would say that about 10-15, 6x6 tomatoes would be about 80 chips. You can season these anyway you like, maybe some regional flavor with Old Bay or keep it classic with some sea salt.

Simple Tomato Chips

Ingredients

10-15 6x6 size Tomatoes

1/4 cup Olive Oil

4 tsp Sea Salt

2 tsp Seasoning of your choice

Instructions

1. Preheat the oven to 250 degrees fahrenheit.

2.Slice Tomatoes as thinly about 1/4 of an inch, pat dry with paper towels or a clean cloth.

3. Toss slices in olive oil, and seasonings.

4. Place slices of tomato in a single layer on a lined baking sheet, or dehydrator tray.

5. Cook for 1-2 hours, checking the tomatoes and rotating the sheet trays every 30-45 minutes.

6. Let cool for 10 minutes, and enjoy!