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!

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