Tomato Chips

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Turn garden fresh tomatoes into deliciously seasoned and crisp tomato chips in a few easy steps.

Tomato Chips

There is nothing like fresh garden 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!

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 it.

I even heard of some folks who serve these with dips but I gotta tell ya, the sweetness of the chip combined with the slight saltiness of the sea salt and the hint of extra seasoning from dried basil is all I need. This is one of those snacks that has so much flavor it is intensely satisfying – more than potato chips ever hope 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 mother’s, just to make more chips this summer. But any tomato will do, I just find the size of Roma tomatoes to be the most convenient.

Tomato Chips ingredients

Recipe Ingredients

  • Dehydrator
  • Roma tomatoes (others would work also, but smaller ones are better)
  • Sea salt or kosher salt (something coarse)
  • Dried basil

How to Make Tomato Chips

Slice tomatoes 1/4 inch thick

Slice your tomatoes, with the skin on, about 1/4 inch thick.

So, 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 tomato slices on a dehydrator tray.

Arrange tomato slices on a dehydrator tray.

Sprinkle with seasonings.

 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.

Tomato Chips

Set dehydrator to vegetable temperature (around 135 degrees) and dry until crispy. This will be anywhere from 8 to 12 hours.

Store in an airtight container and enjoy!

Get ready to make some more though, because these won’t last long.


Store leftovers in an airtight container in a cool, dry place for up to 12 months. 

Recipe Notes

  • Make parmesan tomato chips by sprinkling them with parmesan cheese and baking for an additional few minutes, until the cheese melts.
  • Try these other seasonings: garlic powder, za’atar seasoning, and Italian seasoning.

Recipe FAQs

How do you make tomato chips in the oven?

Instead of dehydrating the tomato chips, brush them with olive oil and then place them on parchment paper on a cooling rack on a cookie sheet. Then bake them in a 275-degree oven for 2.5 to 3 hours. Just give them a quick check every now and again to ensure they don’t burn. You’ll want to let them cool for at least an hour before serving.

How do you serve tomato chips?

We all know I could eat them all as is, but here are some other serving suggestions:

  • Add a slice of goat cheese or mozzarella between two tomato chips.
  • Dip them into your favorite dip, like baked onion dip.
  • Add as a garnish to pizza, quiche, tomato soup, pasta, or a salad.
  • Elevate an ordinary sandwich, burger, or grilled cheese sandwich with a few tomato chips.

Check out these other posts from my dehydrating series:

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

Dehydrating Peaches (and recipes)

A dehydrator is an excellent investment to allow families to preserve food with little fuss and also make wonderful snacks – even “real” fruit snacks for your kids!

Tomato Chips

Turn garden fresh tomatoes into deliciously seasoned and crisp tomato chips in a few easy steps.
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: chips, tomato
Servings: 4 people
Calories: 152kcal


  • Roma tomatoes can use others
  • kosher or sea salt
  • dried basil


  • Cut tomatoes into 1/4 inch slices and arrange them on the dehydrator trays.
    Roma tomatoes
  • Sprinkle very lightly with salt and basil.
    kosher or sea salt, dried basil
  • Dry on the vegetable setting for 8 to 12 hours or until crispy.


Calories: 152kcal
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  1. Could a microwave be used to dehydrate the tomatoes. I use the microwave to make dehydrated celery leaves. Works great, but you do have to watch them closely,. Please let me know if I can use the microwave for the great sounding recipe.

  2. Well, who knew that I needed a dehydrator??!! LOL! Didn’t until I saw these tomatoes! I’ve planted a bunch of them so this will be another great way to use them. And being able to store them so easy is a win-win. My new Excaliber is on order as we speak. You’ve inspired a new adventure in cooking for me. Thanks!

      1. You’re right, Christy! I DO love it! I’ve done frozen peas, frozen corn, fresh red and green peppers, cilantro, sweet potatoes chips for my 2 dogs (they crazy love them…nutritious and no additives!), frozen spinach and three batches of these amazing tomato chips! My next adventure will be salmon jerky! I’ve smoked lots of salmon and love it but am really looking forward to trying this. My dryer is running day and night! My only regret is that I didn’t purchase a larger Excaliber! Anyway, thanks again for the inspiration and great ideas!

  3. I just have to tell you I took my 1st batch out of the my dehydrator this morning and they are AWESOME!! I started another batch this time with just salt and pepper I cant wait to try them. Thank you for sharing this!

  4. OMY!!!!!!! (that’s Oh My Yum!!!!!) I love tomatoes, I love chips, you just made the most perfect snack! I am going to have to buy a dehydrator now or hint around(in other words, that means whine till I get my way) for a mothers day gift. Whatver, I have to try these! thanks for sharing

  5. I’m so glad I saw this recipe, as I had a bunch of tomatoes that were getting pretty soft. I have those going in my dehydrator right now. Can’t wait to try them. The brand I have is American Harvest and it works like a charm. I’ve had it for several years, but still works great. It makes WONDERFUL jerky and I use the recipe that came in the book with the machine. I love the idea of using garlic and Italian spice. Will try on the next batch.

    I love your site and your cookbook, Christy.

  6. Who needs potato chips when you can have these scrumptious tomato chips? Thanks for this recipe.

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