Crispy Parmesan Tomato Chips

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3.81 from 117 votes

Crispy Parmesan Tomato Chips

Servings servings

Calories 77kcal

Author Brenda Bennett | Sugar Free Mom

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

If you use 6 large tomatoes and slice into 6 slices per tomato, your serving is 1 tomato @ 6 slices. With 2 grams dietary fiber, there are 4 g net carbs per serving.

This recipe was first published in June 2015.

Nutrition