Tomato Chips
A departure from the traditional potato, or even sweet potato, chips, these tomato chips are a colorful and healthy alternative. So simple to make and delectable, you won't be able to stop eating them!
Ingredients
- 1 pound heirloom tomatoes
Instructions
- Wash and dry tomatoes with a clean towel. Slice tomatoes in 1/8 inch slices. Place tomatoes on a Silpat (Silicone Non-Stick Baking Mat) over a cookie sheet.
- Dry 6 to 8 hours in a preheated oven at 100ºF/40ºC . If the minimum temperature of your oven is 170ºF/76ºC, then leave the door open by an inch.
- Tomato chips should be pliable to slightly brittle.
Video
Cooking Tips for Tomato Chips:
- Choose the Right Tomatoes: Heirloom tomatoes are ideal for this recipe as they are thicker and have a rich flavor, but any variety of ripe, firm tomatoes can work.
- Slice Evenly: For uniform drying and cooking, make sure your tomato slices are all about 1/8 inch thick. A mandoline slicer can help achieve this.
- Drying Time is Key: Patience is important in this recipe. Be sure to let the chips dry for the full 6 to 8 hours for the best texture.
- Monitor Oven Temperature: Keep your oven at a low temperature (around 100ºF/40ºC) to avoid cooking the tomatoes too quickly. If your oven doesn’t go that low, leave the door ajar slightly to regulate heat.
- Storage: Once dried, store your tomato chips in an airtight container to keep them crisp for longer.
- Add Flavor: You can sprinkle your tomato chips with herbs, salt, or even a bit of garlic powder for extra flavor before baking.
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