By Connor Forbes
I am absolutely swimming in tomatoes right now. I have a countertop full of Sungold, Roma, Cherokee Carbon, Mango Apricot, Pink Champagne, Thunder Mountain, and Chocolate Cherry tomatoes. It’s the best kind of problem to have. And it has made tomatoes the focal point of almost all my meals the last couple of weeks.
But it begs the question, what the heck do you do with all those tomatoes? One thing I love to do for short term gratification and long-term storage is make tomato chips.
Tomato chips are just like potato chips. Except different.
This recipe is best executed in a dehydrator. If you don’t have a specific dehydrator, check your air fryer or other countertop appliance to see if it has a dehydrator setting. You can also do this in the oven.
Ingredients
- Tomatoes (preferably large ones for ease, though any work)
- Salt
To Make
Slice your tomatoes as thin as you can. Place on a dehydration tray or cooling rack if you are doing this in the oven. Each slice should have its own space. Avoid overlapping them. Salt each slice. Place in dehydrator and set to 165 degrees. Dehydrate for 12 hours or until tomato slices are crispy like a chip. If you are doing this in the oven, set oven to 165 degrees, or closest to that temperature you can, and dehydrate for 12 hours or until crispy like chips. Eat now or store in a bag. If done correctly, these are shelf stable because of the salt and lack of water content. ENJOY!
