Crispy Parmesan Tomato Chips

This homemade crispy parmesan tomato chips recipe transforms juicy tomatoes into an irresistibly crunchy and cheesy snack. Whether you are working through a late-summer tomato haul or craving a better-for-you alternative to chips, these golden, savory bites are guaranteed to disappear fast at any gathering or tucked into a lunchbox. No fancy equipment needed—just patience as your oven or dehydrator does the magic.

The first time I made these, I could not believe how addictive they were. We ate them straight from the tray and now they make a weekly appearance during tomato season in our house.

Ingredients

• Tomatoes: look for firm beefsteak tomatoes that give a bit when pressed but are not mushy they hold their shape well for slicing and dehydrating
• Extra virgin olive oil: this helps the chips crisp up and adds rich flavor choose a good quality oil for best results
• Sea salt: highlights the tomato's natural sweetness use flaky or fine sea salt depending on your taste
• Garlic powder: adds a subtle savory punch and rounds out the flavor try to find fresh garlic powder for potency
• Fresh parsley or dried Italian seasoning: brings freshness and herby notes if using dried, crush it in your palm to awaken the oils
• Parmesan cheese: use real Parmigiano-Reggiano if possible as it melts and browns beautifully adding a nutty crunch
• Black pepper and red pepper: both add a gentle kick these are optional but highly recommended for contrast

Step-by-Step Instructions

Slice the Tomatoes:

Use a sharp knife to cut your tomatoes into even slices about one quarter inch thick aim for consistent thickness so everything cooks evenly

Prep the Tomatoes:

Lay the slices in a single layer on a paper towel lined plate then cover with another towel and gently press this pulls out excess juice so the chips dry faster

Dress the Tomatoes:

Drizzle or brush the olive oil over both sides of each slice then season generously with salt and garlic powder on both sides

Arrange for Baking or Dehydrating:

If using a dehydrator arrange slices with space between them on the trays if using the oven place slices on a greased cooling rack set over a baking sheet this helps air circulate for even crisping

Season and Add Cheese:

Mix your parsley or Italian seasoning with parmesan cheese and optional peppers sprinkle a little of this mixture on each tomato slice, covering them evenly

Dry the Tomatoes:

If using a dehydrator set temperature to about one hundred thirty five degrees and dry for twelve to twenty four hours depending on thickness in the oven set the temperature to two hundred seventy five degrees roast for three to five hours checking every thirty minutes chips are done when fully dry and crisp at the edges

Broil for Extra Crunch:

For oven chips only after baking sprinkle with the last bit of parmesan and broil on low for one to two minutes keep a close eye so the cheese does not burn

Cool and Serve:

Let the chips sit for ten minutes on the rack they will crisp up further as they cool transfer to an airtight container once completely cool to keep them crisp

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My favorite part might be those golden cheesy edges that get super crisp. The scent of slow roasted tomatoes always brings me back to my grandmother’s kitchen in August when the garden was overflowing and every meal started with the question what can we make with tomatoes

Storage Tips

Once fully cool and crisp, tuck your tomato chips into an airtight jar or container. Add a sheet of parchment or a paper towel to absorb extra moisture. Store at room temperature for up to five days. If the chips soften, a quick pop in a hot oven brings back the crunch.

Ingredient Substitutions

If you are out of parsley, swap with chives, basil, or even dried oregano for a new flavor twist. Vegan option Use nutritional yeast in place of parmesan for serious umami. Roma or plum tomatoes also work well but make sure to slice them evenly.

Serving Suggestions

Pile tomato chips next to fresh mozzarella or hummus for an snack board. Crumble over salads or pasta for a pop of flavor and crunch. They also make a next level burger or sandwich topper.

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Cultural and Historical Context

Sun drying and oven drying tomatoes is an old world technique, especially in Italian kitchens, for preserving harvest bounty. Turning the preserved slices into a snack with cheese is a modern twist honoring that tradition with a little extra crunch and fun.

Frequently Asked Questions

→ What type of tomatoes work best for this dish?

Beefsteak tomatoes are ideal due to their size and firm texture, allowing for thin, even slices that hold up during baking or dehydrating.

→ Can I use dried herbs instead of fresh?

Yes, dried Italian seasoning works well if fresh parsley isn't available. Adjust the amount to suit your flavor preference.

→ How do I achieve the crispiest texture?

Ensure tomato slices are patted dry before baking, and spread them in a single layer so air circulates evenly for maximum crispiness.

→ Is it necessary to use a dehydrator?

No, these can be made in the oven by slowly baking the slices at a low temperature until fully dried and crisp.

→ How should the chips be stored after preparation?

Keep the chips in an airtight container at room temperature to maintain their crunch and prevent moisture absorption.

→ Can different cheeses be used?

Parmesan is recommended for its texture and flavor, but other hard, finely grated cheeses may be substituted for variety.