Tomato Chips

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. These are fabulous! I made a mix of salt, pepper, onion powder, garlic powder and Italian spices to sprinkle on top. They almost taste and look like pepperoni!

  2. You truly were an amazing find. This recipe is so simple to make and really brings out the tomato flavour of the tomato. Friends love them so much that I made a batch for my best friend’s husband for his birthday. He was thrilled to get them. You never fail to provide easy and delicious recipes.

  3. Just made my first batch. Love them. I made this batch with tomatoes from our garden. I need to buy some more to make more tomorrow. The first ones were devoured, and I don’t have anymore ready in the garden yet. Thank you so much. The whole family said I need to make more. I also had yellow tomatoes (Illini Gold) that I dried, and they were really good too.

  4. Ok. I’m now on hour 16 of dehydrating tomatoes. Some are still a little moisture-y. Some are dry. The dry ones that I’ve tried are on the chewy side. Are they supposed to be a little chewy or crispy like a chip? I have my dehydrator on 135 degrees. Should I turn it up a little or would that be bad? Help! Btw, love Southern Plate and all the great stories!

    1. Hey! I dry mine until they are dry as a bone and crispy but you don’t have to do that. If you prefer them chewy, that is fine, too. Sounds like yours are just sliced a little thicker and maybe your dehydrator is going a little on the slow side. Neither of these are a problem, it will just take a wee bit longer. Don’t worry, you can’t over dry tomatoes so you’re good either way 🙂

  5. Just finsihed my first batch on my new dehydrator. So good and easy, am snacking on some now. wow very good. I am still using my boiling bath method for preserving and my grandmothers All American canner but this dehydrator process is just want I needed during garden season. Enjoy your thoughts and ideas….Thank You Christy

  6. Is there anything better than tomatoes in the summertime? No matter what you do with them!! Thanks, Christy.

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