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Sun-Kissed Tuscan Tomato Crisps

A bright, simple snack made from seasoned tomato slices that dehydrate into a crispy treat, perfect for a healthy and gluten-free option.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 cups beefsteak tomatoes, thinly sliced (about 6 slices per tomato)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons Parmesan cheese, grated

Method
 

Preparation
  1. Gently drizzle and toss the sliced tomatoes in the olive oil to ensure each slice is coated.
  2. Arrange the slices in a single layer on dehydrator shelves or a lined baking pan without overlapping.
  3. If using an oven, preheat to 200 degrees F.
  4. In a small bowl, combine sea salt, garlic powder, chopped parsley, and grated Parmesan cheese.
  5. Sprinkle the seasoning mix evenly over each tomato slice.
Cooking
  1. Dehydrate for 12-24 hours, or bake, checking every 30 minutes, until the edges begin to char, typically taking about 4-5 hours.

Notes

Store crisps in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer on a baking sheet first, then transfer to a freezer bag for up to three months. Re-crisp in a low oven for 5–10 minutes.