Crispy Parmesan Tomato Chips (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons extra virgin olive oil
02 -
6 large beefsteak tomatoes, sliced thin (about 6 slices each)
→ Seasonings
03 -
Red pepper flakes (optional)
04 -
Freshly ground black pepper (optional)
05 -
2 tablespoons Parmesan cheese, grated
06 -
2 tablespoons fresh parsley, chopped (or swap with 1 teaspoon dried Italian seasoning)
07 -
1 teaspoon garlic powder
08 -
2 teaspoons sea salt
# Instructions:
01 -
Let chips chill on the rack before tossing on extra herbs, more salt, or pepper if you want. Munch right away or stash them in a sealed container.
02 -
Pull the tray out, pop the broiler on low. Dust the tomato chips with Parmesan and broil for just a minute or two till the cheese bubbles.
03 -
Slide into the oven for about 3 to 5 hours, peeking every half hour, till the tomatoes are crunchy.
04 -
Want to use the oven? Set it to 135°C (275°F). Coat a cooling rack with oil, set it on a big tray, and lay out your topped tomato slices so they're not on top of each other.
05 -
Let the tomatoes dry in the dehydrator for around 12-24 hours, depending how thick they are, until they’re totally crunchy.
06 -
If using a dehydrator, spread out tomato slices on the trays in one layer. Give each one a shake of seasoning mix.
07 -
Use a little bowl to mix salt, garlic powder, chopped parsley or Italian herbs, plus any black or red pepper if you like.
08 -
Move tomato slices into a bowl, pour in the olive oil, and toss everything gently so the oil gets all over.
09 -
Put the tomato slices on a plate covered with paper towels, put another paper towel on top, and lightly push down to soak up extra juice.
# Notes:
01 -
Each serving clocks in at roughly 4 net carbs. That’s after you count out the 2 grams of fiber.