Turn ordinary tomatoes into sweet, crispy tomato chips bursting with delicious flavors. No fryer or dehydrator necessary for these cheesy tomato chips!
Servings : 10serves
Prep Time 10 minutesmins
Cook Time 3 hourshrs
Cooling Time 1 hourhr
Total Time 3 hourshrs10 minutesmins
Ingredients
10beefsteak tomatoes,sliced about 1/4-inch thick
2tablespoonsextra-virgin olive oil
salt and fresh ground pepper,to taste
dried basil,to taste
dried oregano,to taste
dried rosemary,to taste
1/4cupgrated 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Snacks
Cuisine: Italian
Keyword: chips, dried tomatoes, healthy snacks, how to preserve tomatoes, oven dried tomatoes, summer harvest tomato recipe