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Turn a pile of ripe summer tomatoes into crunchy, cheesy bites with this easy parmesan tomato chip method. Perfect if you’re trying to use up a garden surplus or want a healthier take on snack chips. Just let your oven or dehydrator do their thing—no fancy tools or tricks. You’ll have addictive, golden rounds before you know it.
The first batch was gone before I knew it. We munched straight off the pan. Now it’s our go-to every week when tomatoes are around.
Tasty Ingredients
- Black and red pepper flakes: give the chips a little zing use them if you want extra contrast but it’s totally your call
- Parmesan cheese: grab real Parmigiano-Reggiano if you can—it’ll melt and brown perfectly for that nutty crunch
- Fresh parsley or Italian herbs (dried): keeps things fresh and herby crush dried ones to wake up their smell
- Garlic powder: brings out a mellow, savory boost fresher garlic powder = more flavor
- Sea salt: pulls out the natural tomato sweetness sprinkle with your favorite kind, fine or flaky
- Extra virgin olive oil: helps with crispiness and taste pick a good version for the most punch
- Tomatoes: beefsteaks work great they should be firm, not squishy, so the slices hold up for drying
Simple Steps
- Cool and Serve:
- Let the chips hang out on the rack for about ten minutes—they’ll get even crisper. Once they’re room temp, stash in a sealed container so they don’t lose crunch.
- Broil for Extra Crunch:
- This step is for oven lovers. After baking, hit the chips with more parmesan and broil on low for one to two minutes, keeping a close watch so nothing burns.
- Dry the Tomatoes:
- If you’re using a dehydrator, set it to about 135 degrees and let the slices dry out for 12–24 hours. If you’re going with the oven, set to 275, roast 3–5 hours, and peek every half hour. They’re ready when they’re dry and the edges are snappy.
- Season and Add Cheese:
- Mix your choice of herbs or Italian blend with parmesan plus the peppers if you like. Sprinkle on each tomato slice so everything’s covered well.
- Arrange for Baking or Dehydrating:
- Dehydrator folks: give each slice its own space on the trays. Oven folks: put slices on a greased rack over a baking sheet so they crisp all over.
- Dress the Tomatoes:
- Brush or drizzle both sides of every tomato slice with olive oil. Sprinkle on salt and garlic powder—don’t miss a side!
- Prep the Tomatoes:
- Spread out slices on a plate lined with a paper towel top with another towel and press gently this gets rid of extra juice so they dry well
- Slice the Tomatoes:
- Grab a sharp knife and cut tomatoes into quarter-inch thick pieces. Try to keep every slice the same size for even cooking.
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Honestly, the extra crisp cheesy edges steal the show for me. Roasting tomatoes makes my kitchen smell like Augusts with my grandma. She’d always ask, what else can we whip up with all these tomatoes?
Easy Storage
When the chips are totally cool and crunchy, pop them in a sealed jar or container. Add some parchment or a paper towel inside to snag any moisture. Leave on the counter up to five days. If they soften up, just toss in a hot oven for a quick fix.
Swaps and Variations
No parsley? Chives, basil, or a handful of dried oregano mix things up. Vegan buddies, use nutritional yeast instead of parmesan for loads of savory flavor. Romas or plums also work, just slice them evenly.
Fun Ways to Eat
Line tomato chips beside mozzarella or hummus for dipping. Crush them over a salad or your favorite pasta for crunch. Try as a topper on your next burger or sandwich—you won’t go back.
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Where This Idea Came From
Drying tomatoes in the oven or sun is an age-old way (especially in Italy) to save a big summer crop. Adding melty cheese and giving them snack appeal is just a new spin on a classic trick—but keeps the tradition alive with extra crunch.
Frequently Asked Questions
- → Which tomatoes are best for this snack?
Grab beefsteak tomatoes—they're big and firm, so you can slice them thin and they won't fall apart when you bake or dry them out.
- → Is it okay to swap dried herbs for fresh ones?
Absolutely, dried Italian seasoning does the trick if you're out of fresh parsley. Just use more or less depending on how strong you want the flavor.
- → What's the secret to extra crunchy chips?
Pat those tomatoes totally dry before baking and don't overlap them on the tray. It helps every piece come out super crisp.
- → Do I have to use a dehydrator for these?
Nope! The oven on low heat works just as well. Just leave the slices in until they're dry and crunchy all the way through.
- → How do I keep the tomato chips fresh after making them?
Put them in a tightly sealed container at room temp. That way, they won't get soggy and will stay perfectly crispy.
- → Can I swap out the Parmesan for something else?
Parmesan's best for flavor and texture, but you can use any hard cheese as long as you grate it really fine for even melting.