Crispy Parmesan Tomato Chips

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

Instructions

  1. Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.
  2. Place slices without overlapping onto dehydrator shelves or a baking pan.
  3. If you are baking preheat oven to 200 degrees F.
  4. In a small bowl whisk together the remaining ingredients.
  5. Sprinkle mixture over each slice.
  6. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.
  7. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Nutrition Information

Serves: 6

 

  • Serving size: 1/2 cup
  • Calories: 88
  • Fat: 5.8g
  • Saturated fat: 1.1g
  • Carbohydrates: 9.4g
  • Sugar: .8g
  • Sodium: 798mg
  • Fiber: 2.1g
  • Protein: 2.5g
  • Cholesterol: 2mg

Points Plus: 3 | Smartpoints: 3

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