There is nothing like garden fresh tomatoes. I love roasting them under the broiler, topping them with fresh mozzarella cheese and a bit of basil, and having nothing but that for lunch! (see my recipe here).
But I have found an even better way to snack on tomatoes and it’s awfully convenient, too!!! TOMATO CHIPS!!!
~Queue angelic choirs~
If you’ve never had a tomato chip, but love the taste of tomatoes, you have yet to fully live your life!
They are THAT GOOD! and YES, if you don’t have a dehydrator, you really should buy one. I’m trying to encourage everyone to grow something, preserve something, and put back something when it comes to food sources this year. Dehydrating is one of the easiest ways to preserve food because it doesn’t require the time commitment of canning or the freezer space of freezing. You just pop it in, dry it, and store.
I even heard of some folks who serve these with dips but I gotta tell ya, the sweetness of the chip combined with the light saltiness of the sea salt and hint of extra flavor from basil are all I need. This is one of those snacks that has so much flavor it is intensely satisfying – more than a potato chip ever hopes to be! And think of how much healthier it is, too! (I keep a mason jar of tomato chips by my chair where they stay nice and crispy just waiting on me to eat them throughout the day!).
I’ve currently planted 2 Roma tomato plants at my house and 4 at my mothers, just to make more chips this summer! But any tomato will do, I just find the size of Romas to be the most convenient.
All you’re gonna need (besides a dehydrator) is Roma tomatoes (others would work also, but smaller ones are better), sea salt or kosher salt (something coarse), and dried basil.
Yup, I bought these tomatoes because Romas are not in season yet. But the nature of food blogging means I have to bring you these recipes early enough so that you have them when Romas are in season These came from Sam’s and they were really good though.
Slice your tomatoes, with the skin on, about 1/4 inch thick.
Ehh..that looks closer to 1/2 inch…so aim for 1/4 but if you end up hitting 1/2 keep on walking and don’t look back.
Arrange slices on a dehydrator tray.
Sprinkle them with sea salt or kosher salt (You want a coarser salt) and a bit of dried basil.
Go easy on the salt because whatever you add will taste like double once the chips are dried.
Set dehydrator to vegetable temperature, around 135 degrees, and dry until crispy, anywhere from 8-12 hours.
Store in airtight container and enjoy!!!
Get ready to make some more though, because these won’t last long.
To read more of my dehydrating series, see the links below:
- Dehydrate Frozen Vegetables To Save Freezer Space and Money
- Use a Dehydrator To Make Your Own Instant Rice
- Dehydrating Ground Beef (makes instant beef!)
- Dried Watermelon Jerky
A dehydrator is an excellent investment to allow families to preserve food with little fuss and to also make wonderful snacks – even “real” fruit snacks for your kids! To purchase one of the dehydrators like I have, click here to see the 9 tray and click here to see the 5 tray.
“When I look back on all these worries, I remember the story of the old man who said on his deathbed that he had had a lot of trouble in his life, most of which had never happened.”
Submitted by Carolyn Tyler. Click here to submit your own.