Crispy Parmesan Tomato Chips (Baked or Dehydrated)
Crispy Parmesan Tomato Chips made in your oven or dehydrator! Just 4 g net carbs per serving!
Low Carb Crispy Tomato Chips
Tomato season is upon us where I live and if you happen to have a garden then you know an enormous amount of tomatoes will be upon your counter waiting for you to do something with them.
My hubby is the gardener in the family and I reap the benefits.
I don’t have a green thumb whatsoever. In fact plants come into my house to die. I’ve just no luck in watering enough or sometimes too much. It’s not my thing and my hubby is perfectly happy to get his hands dirty in the soil.
Win for me and him I guess you could say. What I do love though is to harvest his hard work.
Then I get to create recipes using our fresh organic produce and it is a beautiful thing for sure.
Carbs in Potato Chips versus Tomato Chips
Potato chips have way to many carbs if you’re following a low carb or keto diet. 1 serving of Lays potato chips is just 1 ounce and it has 15 total grams of carbs according to the Cronometer app.
Our tomato chips serving is 1 large tomato. If you use large tomatoes and slice into 6 slices per tomato, your serving is 6 slices for 6 grams of total carbs. With 2 grams dietary fiber, there are 4 g net carbs per serving.
Veggie Chips
If you’ve followed me long enough you know I’m quite the chip girl. I like crunchy and salty and enjoy getting my fix weekly on healthier options than potato chips for a healthy snack.
My usual choice is zucchini or cucumber chips, but once I held in my hands these giant juicy beef steak tomatoes I KNEW I HAD to make them into tasty, cheesy tomato chips, even if no one else would eat them, I certainly would.
My kids aren’t tomato fans, but hubby and I are.
The full recipe and all the rest of the nutritional info is at the bottom of this page on the printable recipe card.
Parmesan Tomato Chips
These are not like parmesan crisps you can purchase at the store which contain just cheese and seasonings.
These tomato chips are kind of like sun-dried tomatoes in flavor, bold delicious flavors, but crispier!
I wanted pizza-flavored chips so I used a Perfect amount of Parmesan and Italian seasonings on every.single.chip.
I think the bigger tomato the better for this perfect snack. But just note if you use smaller ordinary tomatoes they will shrink quite a bit. It’s not a problem, they will still have great flavor no matter the size of these bad boys. I don’t recommend using cherry tomatoes though as they will shrink to the size of a dime!
Super easy steps to make them and top with pre-grated cheese, like Parmesan or grate it yourself. You can also use a combo of types of cheeses, like Romano Reggiano.
I chose NOT to use a mandolin because i think having your tomatoes on the thinner side won’t be as good.
The thinness of your tomatoes, the more holes they will have therefore losing a lot of the seasonings and I don’t think they look as pretty.
Plus I just like thicker crisp tomato chips. Hope you Enjoy as much as we did!
More Healthy Chip Recipes
Salt and Vinegar Zucchini Chips
Crispy Parmesan Tomato Chips
Crispy Parmesan Tomato Chips
Ingredients
- 6 cups tomatoes thinly sliced beefsteak (about 6 slices per tomato)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped, or dried Italian seasoning, 1 teaspoon
- 2 tablespoons Parmesan cheese grated
- black pepper and red pepper is optional
Instructions
Dehydrator
- Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
- Place tomato slices without overlapping in a single layer onto dehydrator tray.
- In a small bowl whisk together the remaining ingredients.
- Sprinkle mixture over each slice.
- Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
Oven
- Preheat oven to 275 degrees F and grease a cooling rack with cooking spray, then place on top of a large baking sheet.
- On a large paper towel-lined plate, arrange tomatoes and cover with another paper towel, then press to release juice. Place tomatoes on cooling rack and lightly drizzle with olive oil, then season with salt, and garlic powder.
- Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3-5 hours.
- Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty, 1 to 2 minutes.
- Let cool, then remove from cooling rack. Garnish with additional salt, pepper and fresh parsley, an other fresh herbs you like or Italian seasoning, if desired, and serve.
- Store parmesan chips in an airtight container.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made these today and they have been in the oven for 5.5 hours @ 220 degrees. Still soft.
I don’t have a dehydrator so I want to try the oven method. When should the cheese and parsley
go on? If I put this on at the beginning as implied by your recipe I think the cheese will burn.
Perhaps I should put the cheese and parsley on for just the last half hour or so? What do you think?
That’s a good idea towards the last hour is probably best.
I’ve made these in my dehydrator twice now and they turned out great both times! I used Roma tomatoes and fresh basil instead of parsley and cut back on the salt a bit. . I stored them in a glass food storage container in fridge and they stayed crisp for a week. They’re a great addition to omelets or just for snacking. Thanks for a delicious idea!
Thanks!
I am so looking forward to trying this reciepe. 5 hours though?
Will try
Thank you for the recipe, I made these yesterday and they are wonderful!! Mine took around 20 hours which is not unusual for my dehydrator. I thought I would post because I saw that some people said they were still chewy after a much shorter amount of time. Hang in there guys because these chips are worth the time. As for storage don’t kid yourself your going to inhale these!!
These look delicious! How many hand-sized tomatoes make six cups?
I’m sorry I didn’t count when I made this recipe.
These looked so good, and healthy. Decided to try them today. I cooked them in a 200 degree oven for 6 I hours, waiting for them to crisp up. Sadly that never happened. Still very soft, not a “chip”. Will still try to eat them, but am disappointed. Got my dehydrator out and will try them once again in that. Hopefully this attempt will work out.
Sorry, I just don’t think the oven can crisp them as a dehydrator does.
The pics look great…I want to try these, how thick did you cut the tomatoes in the pics?
I decided not to use a mandolin, I just sliced as thinly as I could, proabably about 1/4 inch thick.
Haven’t tried this yet but it’s a great idea. What is the best way to store them, and for how long?
As someone new to dehydrating, what brand of dehydrator would you recommend?
I have a Nesco that has temperature settings for different things like fruits, meat, veggies.
Looks interesting but 6 cups of thinly sliced beefsteak tomatoes??
I’ll wait for the video before I tackle this.
Is there a video? Cool! I made some and sliced them thin, and some of them burned and I cooked them for 4 hrs send info regarding not burning
Hello Brenda. I love fresh tomatoes. I can’t wait to get some tomatoes from the farmer’s market and try this recipe at home. It looks good. Thanks for sharing great recipe blog.
Baked mine 4.5 hrs at 225, came out soft 🙁
Made these in the oven today. Mine were sliced pretty thin and took about 3 hours at 200 degrees. I think they would have been delicious BUT they were so salty that I couldn’t really eat them. I will definitely make them again only with less salt.
you cannot mean 325*F right? I would think 200-225*F MAX, otherwise you will cook them soft to burning, not crispy. It must dehydrate the water before cooking in order to crisp!
My apologies, it was a typo, 225 degree F
I don’t see one comment where anyone actually made these. I used the oven and mine burned in 55 minutes??
My apoligies, it was a typo, it was supposed ot be 225 not 325 F
Mine burned as well, after about 2 hours in the oven at 225. 🙁
I will retest mine in the oven.
I did exactly as recipe suggested but even after 5-6 hours they never got crispy. Bummer!! Was so looking forward to these!!
These are amazing! The first time I made them, I did not pay attention to the dehydrating time. Not having the time to wait until they crisped, we ate them from the oven as a side dish. Yum!!! Like seasoned broil-y tomatoes. When I finally got around to dehydrating them into crisps I was amazed to find they were even better! Can’t go wrong with this recipe if you have lots of summer tomatoes to spare.
Why would these have 9 carbs for a serving of 6 ? It kinda seems like a lot.
How long in a dehydrator, and assuming they stay around for a while…Storage Conditions?
The length of time depends on your dehydrator. Mine took 18 hours but other dehydrators are more powerful and could take just 2 hours. We honestly ate them that day and never stored them but just a covered air tight container should work fine.
I was wondering if you meant to say 225F? I use my oven to dehydrate & I usually set it at 225 or less.
These look amazing, can’t wait to try them.
What wrong with the 200 degree temp in over, you ststed you use 225 degrees or less in your over. I think you must have mind-reader something in the recipe directions.
I hate auto suggest on my tablet when typing. It should have stated “mis-read”. Also the word oven. Me bad!
What’s scary is I understood everything you posted!
These look so good! I have something like this coming up on the blog and I’m pumped we are twinning…haha 🙂 I had to finally break out my dehydrator after I realized it was just so sad sitting in the basement.
“TWINNING” Love it!
Brilliant! I gave up last year with growing tomatoes (had two lousy years of trying to grow them) but I totally envy you the fresh produce in your own garden. These chips look fantastic!
I can’t wait to start getting tomatoes and this is going to be the first recipe I try.
Now i know what I”m doing with all of my tomatoes! Great idea!
I love fresh tomatoes. Can’t wait to get some tomatoes at the farmer’s market and try these!
Now I have a reason to buy a dehydrator. I’m not sure where I’m going to store it, but that’s something I’ll have to think about later. Right now I can’t stop thinking about these tomato chips. YUM!!! Thanks for the recipe, Brenda. My garden tomatoes thank you too 🙂
Your oven may have dehydration settings. Check your owner’s manual.
My tomatoes aren’t in full swing yet but when they are oh I see a lot of tomato chips in my future!