Crispy Parmesan Tomato Chips

• Vegetarian
• Gluten free

• Produce

  • 6 cups Beefsteak tomatoes
  • 1 tsp Garlic powder
  • 2 tbsp Parsley, fresh

• Baking & Spices

  • 2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Parmesan cheese, grated

Found on sugarfreemom.com

Description

Ingredients

• 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

Directions

• 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.

Nutrition