Here’s a very simple recipe for today. The name of the recipe is “tomato chips” but don’t believe that this is done by deep frying! It is a very light and flavorful recipe since it concentrates the flavors of tomato by desiccation.
Simpler doesn’t exist. And that’s very original for a healthy snack or appetizer !
Preparation: 5 minutes
Cooking: 2 hours minimum
Ingredients list for 4 people
- 8 round and firm tomatoes
- Sweet paprika
- Soft brown sugar
Cut tomatoes into 2 mm thick slices. Put them on a silicon baking mat (or a baking sheet lined with parchment paper, but tomatoes risk to stick on it and you’ll need to run water under the parchment paper to take the chips off), sprinkle with paprika and brown sugar and bake for 2 hours minimum in the oven at 210°F (100°c). Then let cool.
The last time I made this recipe, my tomatoes were ripe and very humid, it took me 3 hours to get the chips. But the results were still there! Note that chips are always soft when they go out of the oven, they harden when cooling. So check the tomatoes from time to time by letting a chips cool out of the oven for 30 seconds. If it’s not dry then put in back in oven.
- These chips can also decorate a salad, gazpacho, a vegetable pie…
- Keep them dry in an airtight container if you want to use them later.
- You can substitute paprika thyme, chives, tarragon, basil or sage chiseled.
I hope I have tempted you to try this recipe, it’s virtually quick to make because you forget it in the oven (don’t completely forget it anyway!).