Crispy Parmesan Tomato Chips (Print Version)
# Ingredients:
→ Main
01 -
6 large beefsteak tomatoes, thinly sliced (approximately 6 slices per tomato)
02 -
2 tablespoons extra virgin olive oil
→ Seasonings
03 -
2 teaspoons sea salt
04 -
1 teaspoon garlic powder
05 -
2 tablespoons fresh parsley, chopped (or 1 teaspoon dried Italian seasoning as an alternative)
06 -
2 tablespoons Parmesan cheese, grated
07 -
Freshly ground black pepper, optional
08 -
Red pepper flakes, optional
# Instructions:
01 -
Arrange tomato slices on a plate lined with paper towels, cover with another paper towel, and press gently to remove excess moisture.
02 -
Transfer tomatoes to a bowl and drizzle with olive oil, tossing gently to ensure even coating.
03 -
In a small bowl, combine sea salt, garlic powder, chopped parsley or Italian seasoning, and optional black or red pepper.
04 -
For dehydrator: Place tomato slices in a single layer on dehydrator trays, ensuring no overlap. Sprinkle seasoning mixture evenly over each slice.
05 -
Dry the tomatoes at recommended temperature for 12 to 24 hours, depending on slice thickness, until fully crisp.
06 -
Alternatively, preheat oven to 135°C (275°F). Grease a cooling rack and place over a large baking tray. Arrange seasoned tomato slices in a single layer on the rack.
07 -
Bake for 3 to 5 hours, checking every 30 minutes, until tomatoes are dehydrated and crisp.
08 -
Remove tray from oven, set broiler to low. Sprinkle tomato slices with grated Parmesan and broil for 1 to 2 minutes, until cheese is melted.
09 -
Let chips cool on the rack, then garnish with extra herbs, salt, or pepper if desired. Serve and store any leftovers in an airtight container.
# Notes:
01 -
Net carbohydrates per serving are approximately 4 grams, considering 2 grams dietary fiber per portion.