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Turn juicy tomatoes into a super crunchy, cheesy treat that’s easy to love. If you’ve got too many late summer tomatoes or want something way better than regular chips, these golden bites are about to be your new addiction. Use your oven or a dehydrator—just chill out while it does all the work. No fancy tools needed, just a little time.
After making these the first time, I honestly couldn’t stop snacking on them. We finished the tray right away. Now, every time tomatoes are in season, I’m making a batch every week.
Tasty Ingredients
- Black pepper and red pepper: if you want a little punch, toss these in—they add a kick, totally up to you
- Parmesan cheese: for the best melt and that nutty crunch, grate real Parmigiano-Reggiano if you can swing it
- Fresh parsley or dried Italian seasoning: adds a nice green kick—if you use dried herbs, crush them in your hands to bring out the flavor
- Garlic powder: gives every bite an extra savory hit—look for the freshest powder you can for the most oomph
- Sea salt: brings out the tomato's sweetness—go flaky or fine, whichever you like
- Extra virgin olive oil: this is what helps the chips get crisp and adds extra flavor—pick a good one if you can
- Tomatoes: go for beefsteak types that are just firm enough but not too soft—you want them to keep their shape for slicing
Easy Step Guide
- Let Them Cool Off:
- Once baked, leave the chips on the rack for about 10 minutes so they keep crisping up. Don’t rush, then move to a sealed container when cool.
- Finish With Broil:
- Only if you’re baking, add a bit more parmesan and broil on low for a minute or two. Watch closely—cheese can burn super fast.
- Dry Them Out:
- In the oven, set it to 275 degrees and bake for 3–5 hours, checking every half hour. For dehydrators, use 135 degrees and dry for 12–24 hours. Chips should be totally dry around the edges.
- Top With Cheese and Seasoning:
- Mix your cheese, parsley or Italian herbs, and peppers if you want. Sprinkle each slice really well with this mix.
- Set Up for Oven or Dehydrator:
- If using an oven, lay slices on a greased cooling rack over a baking tray. For dehydrators, space them out nicely on the trays.
- Add Oil and Season:
- Brush or drizzle olive oil on both sides, then salt and garlic powder both sides of every slice.
- Press Out Juice:
- Line a plate with paper towels, layer on tomatoes, cover with another towel, and gently press. This squeezes extra water out so they dry fast.
- Slice Evenly:
- Grab a sharp knife and cut your tomatoes into slices about 1/4-inch thick. Keeping them even helps them all cook the same.
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Can’t beat those crispy cheesy edges. Each batch smells just like my grandma’s kitchen in late summer—she always grew piles of tomatoes and every meal started with, ‘What should we do with all these tomatoes?’
Storage Ideas
When they’re crisp and fully cool, stash your tomato chips in an airtight jar or box. Drop in a bit of parchment or a paper towel to soak up any extra dampness. They’re happiest at room temp for up to five days. Got soggy? Heat in a hot oven for a couple minutes—crunch is back.
Swaps and Substitutes
No parsley? Try chives, basil, or dried oregano to make them your own. Want it vegan? Nutritional yeast totally works instead of parmesan if you’re after that rich flavor. Roma and plum tomatoes are good, just slice them all the same thickness.
How to Serve
Stack tomato chips next to mozzarella or a scoop of hummus for snack boards. Sprinkle on salads or pasta for crunchy flavor. Or slap a few onto burgers and sandwiches for something special.
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Fun Historical Backstory
Drying tomatoes in ovens or out in the sun is a classic old-world way to keep summer’s harvest going. Tossing cheese on top for a snack? That’s a modern twist—bringing tradition and a lot more crunch together.
Frequently Asked Questions
- → What kind of tomatoes should I use?
Big and firm tomatoes like beefsteaks work best since they're easy to cut thin and hold their shape while baking or drying.
- → Can I swap in dried herbs?
Totally! Dried Italian blends work if you don’t have fresh parsley, just add to taste.
- → How do I get them really crispy?
Dry your tomato slices with a paper towel before baking and keep them spread out so air gets around each one for best crunch.
- → Is a dehydrator needed?
Nope! Just bake them in your oven at a low temp until they’re dry and crunchy.
- → How should I keep them after they’re done?
Pop them in a tight-sealing container at room temp so they keep their crisp and don’t go soggy.
- → Can I use another cheese instead?
Parmesan's best for taste and crunch, but you can try other hard grated cheeses if that's what you have.