Parmesan Tomato Chips Recipe

5 from 9 votes

Parmesan Tomato Chips Recipe

Turn ordinary tomatoes into sweet, crispy tomato chips bursting with delicious flavors. No fryer or dehydrator necessary for these cheesy tomato chips!

Prep Time10

Cook Time3

Cooling Time1

Total Time3 10

Course: Snacks

Cuisine: Italian

Keyword: chips, dried tomatoes, healthy snacks, how to preserve tomatoes, oven dried tomatoes, summer harvest tomato recipe

Servings: serves

Author: Katerina | Diethood

Ingredients

10 beefsteak tomatoes, sliced about 1/4-inch thick
2 tablespoons extra-virgin olive oil
salt and fresh ground pepper, to taste
dried basil, to taste
dried oregano, to taste
dried rosemary, to taste
1/4 cup grated Parmesan cheese

Instructions

Preheat oven to 275F.
Set a cooling rack over a foil lined jelly roll pan.
Generously spray cooling rack with cooking spray.
Slice tomatoes and, using a paper towel, gently press out the tomato juices.
Place tomatoes on prepared cooling rack.
Brush each tomato slice with extra virgin olive oil.
Sprinkle each tomato slice with salt, pepper, and dried herbs.
Bake for 2 to 3 hours, or until tomatoes are dried out. Check every 30 minutes so to make sure the tomatoes do not burn.
Remove from oven and sprinkle tomatoes with Parmesan cheese.
Place back in the oven for 4 to 5 more minutes, or until cheese is melty and tops are lightly browned.
Remove from oven and let completely cool on cooling rack.
Serve.

Notes

Store in airtight container.

Nutrition