Tomato Chips

Because it’s the end of the growing season, and gardeners probably have an overabundance of tomatoes, I thought I would share this again. I use these tomato chips in place of sundried tomatoes all year long. Delicious!

This is the easiest way I have found to preserve your abundant tomato harvest.  Only two ingredients besides the tomatoes, and so simple!

The first thing you will do is thinly slice the tomatoes — not more than 1/4 inch thick.  Spread the slices in a single layer on the dehydrator mesh tray making sure the slices are not touching each other.  There is no need to line the tray with a teflex sheet or parchment paper.20130917_211051 tomato chips ready for dehydrator, 2

Lightly sprinkle each slice with a little Herbamare (or any sea salt and herb seasoning you desire). Then top with some nutritional yeast. Dehydrate for 6 – 8 hours or overnight.  Store in a tightly covered glass jar in the pantry, and they’ll stay crisp all winter. 20130921_134958 tomato chips jarred, 2

Bet you can’t eat just one!

3 thoughts on “Tomato Chips

  1. Danielle, I love my Excalibur 9 Tray Dehydrator for several reasons: 1 – It has 9 trays! If I’m going to run it then I want it to be full.Plus, if you’re making the investment, it’s wise do it right the first time.
    2 – There is no hole in the middle to work around and take up space as there is on the round models.
    3 – The fan is in the back so air circulates evenly over all the trays and there is no need to shift trays and everything is done at once.
    4 – You can dehydrate several different foods (like apples and tomatoes) at once and the flavors don’t mix.
    5 – The temperature can be set at very low levels. I like to dehydrate at 105 degrees to insure the food is still raw, not cooked.
    You can find the Excalibur Dehydrator for sale online at

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