Here’s a very simple recipe for today. The recipe is called “tomato chips,” but I don’t believe it’s made by deep-frying! It is a very light and flavorful recipe because it concentrates tomato flavor through desiccation. Simpler doesn’t exist. And that’s very original for a healthy snack or appetizer!Photo credit: © Eatwell101.com
Preparation: 5 minutes
Cooking: 2 hours minimum
4 people
Ingredients List for Tomato Chips Recipe
- 8 round and firm tomatoes
- Sweet paprika
- Soft brown sugar
Directions
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 sticking 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 it cool.
The last time I made this recipe, my tomatoes were ripe and very humid, and it took me 3 hours to get the chips. But the results were still there! Note that chips are always soft when they come out of the oven; they harden when cooling. So check the tomatoes from time to time by letting a chip cool out of the oven for 30 seconds. If it’s not dry, then put it back in the 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 for chiseled.
I hope I have tempted you to try this recipe; it’s quick to make because you can forget it in the oven (don’t completely forget it, anyway!).
Photo credit: © Eatwell101.com
Tomato Chips Recipe (Crisps & Healthy )
These Tomato Chips are ideal for healthy snacks and aperitifs!
- 8 round and firm tomatoes
- Sweet paprika
- Soft brown sugar
Instructions
- 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 sticking 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 it cool.
- The last time I made this recipe, my tomatoes were ripe and very humid, and it took me 3 hours to get the chips. But the results were still there! Note that chips are always soft when they come out of the oven; they harden when cooling. So check the tomatoes from time to time by letting a chip cool out of the oven for 30 seconds. If it's not dry, then put it back in the 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 for chiseled.
- I hope I have tempted you to try this recipe; it's quick to make because you can forget it in the oven (don't completely forget it, anyway!).
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