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Sun-Kissed Tuscan Tomato Crisps

Delicious thinly sliced tomato crisps seasoned with olive oil, garlic, and Parmesan, perfect for a light snack or party dish.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 80
Ingredients Method Notes

Ingredients
  

Tomato Crisps Ingredients
  • 6 cups beefsteak tomatoes, thinly sliced (about 6 slices per tomato)
  • 2 tablespoons extra virgin olive oil Gently drizzle for flavor
  • 2 teaspoons sea salt Adjust to taste
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped Adds freshness
  • 2 tablespoons Parmesan cheese, grated Adds richness

Method
 

Preparation
  1. Gently drizzle and toss the sliced tomatoes in the olive oil to ensure each slice is coated.
  2. Arrange the slices in a single layer on dehydrator shelves or a lined baking pan without overlapping.
  3. If using an oven, preheat to 200 degrees F.
  4. In a small bowl, combine sea salt, garlic powder, chopped parsley, and grated Parmesan cheese.
  5. Sprinkle the seasoning mix evenly over each tomato slice.
Cooking
  1. Dehydrate for 12-24 hours, or bake, checking every 30 minutes, until the edges begin to char, typically taking about 4-5 hours.

Notes

Store cooled crisps in an airtight container at room temperature for up to 5 days, or in the fridge for up to 2 weeks. For freezing, place crisps in a single layer on a tray to freeze, then move to a freezer-safe bag. Thaw briefly and re-crisp in a low oven for 10 minutes.