Confession: I made these a while ago when tomatoes were in season here in Texas. I ate them so fast that I did not get a chance to photograph them. My finals are fast approaching (my grad school semesters are strange), and I was on the look out for a healthy snack that would get me through some late night studying. I remembered when I made these lovely tomato chips in Jackson Hole this past summer. They were irresistible rounds of sweet, rich, tomato goodness. If you have never had a dehydrated tomato chip before; let me give you a run down. When you dehydrate a tomato, the flavor intensifies. It makes the tomato sweet and slightly bitter. Now, if you have a dehydrator, the cooking time for you might be less (or more). I don’t mind baking tomato chips the old way though… low and slow in the oven. Just don’t forget about them!
Oven-Dried Tomato Chips
Makes about 1 cup
- 6 Roma tomatoes, sliced thin. After you slice the tomato, remove some of the pulp with fingers. You do not have to remove all the pulp.
- 1/4 cup extra virgin olive oil
- 1 teaspoon salt
Pre-heat oven to 200 degrees Fahrenheit. In a mixing bowl, combine sliced tomatoes with olive oil and salt. Mix to merge ingredients. Line a cookie sheet with parchment paper. Lay tomato slices in an even layer. You might need two cookie sheets. Bake at 200 degrees for 8 hours (more/less depending on oven strength) or until tomatoes are dehydrated and crispy.
This recipe is linked to Slightly Indulgent Tuesday.