Crispy Parmesan Tomato Chips (Print Version)
# Ingredients:
→ Main
01 -
2 tablespoons extra virgin olive oil
02 -
6 large beefsteak tomatoes, thinly sliced (around 6 slices from each)
→ Seasonings
03 -
Red pepper flakes, toss in if you want
04 -
Fresh cracked black pepper, optional
05 -
2 tablespoons Parmesan cheese, finely grated
06 -
2 tablespoons fresh parsley, chopped up (or go with 1 teaspoon dried Italian seasoning instead)
07 -
1 teaspoon garlic powder
08 -
2 teaspoons sea salt
# Instructions:
01 -
Let those tomato chips sit on the rack so they cool down. Sprinkle on extra salt, fresh herbs, or a dash more pepper if you like. Tuck away leftovers in a sealed container and you're all set.
02 -
Broil the just-baked tomato chips on low after sprinkling with Parmesan. Just leave them in for another minute or two until the cheese bubbles and melts.
03 -
Pop them in the oven for 3 to 5 hours. Check on them every half hour or so. They're done when they're totally dry and crispy.
04 -
Heat your oven up to 135°C (275°F). Put a cooling rack over a big baking tray, then lay out your seasoned tomatoes in one layer right on the rack.
05 -
Set your dehydrator to the right temp and let the tomato slices dry flat for anywhere from 12 to 24 hours, depending on thickness. They're ready when they're super crunchy.
06 -
Spread out the tomato slices flat on dehydrator trays so they're not touching. Give each piece a nice dusting of all that seasoning you mixed up earlier.
07 -
Toss together the sea salt, garlic powder, and chopped parsley (or Italian seasoning) in a small bowl. Add in black or red pepper if you're feeling it.
08 -
Move tomato slices into a bowl and pour in olive oil. Give them a gentle toss so they're all slick and coated.
09 -
Lay out tomato slices on paper towels, cover with more paper towels, and gently press to soak up extra juice.
# Notes:
01 -
Around 4 net carbs per serving, since there's about 2 grams fiber in each portion.