• Prep Time: 15 mins
  • Cooking Time: 4-5 hours
  • Serves: 6

Crispy Parmesan Tomato Chips

  • Recipe Submitted by on

 Ingredients List

  • 6 cups thinly sliced beefsteak tomatoes
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons grated Parmesan cheese


Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
Place slices without overlapping onto dehydrator shelves or a baking pan.
If you are baking preheat oven to 200 degrees F.
In a small bowl whisk together the remaining ingredients.
Sprinkle mixture over each slice.
Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

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