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.
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.
Bet you can’t eat just one!
3 thoughts on “Tomato Chips”
Oh Yum!! What do they taste like? I am in Australia so not sure if our brands are the same where you are but can you recommend a good dehydrator and what things I need to look for when purchasing one?? I would love to experiment dehydrating and comment on my blog http://www.thequirkycalorie.com 🙂
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 http://www.hacres.com
I love dehydrated tomato chips. I eat them plain…so sweet. I also use them with pesto on pasta.