After I finish canning all the tomatoes we need for sauces and stews, I turn the rest into these delicious homemade tomato chips. They’re crispy, savory, and addictive — the perfect healthy snack for winter when fresh tomatoes are long gone!
Homemade Tomato Chips
Ingredients:
- Fresh ripe tomatoes
- Salt
- Black pepper
- Garlic powder
- Italian seasoning
Instructions:
- Wash the tomatoes and slice them about ¼-inch thick.
- Lay the slices in a single layer on parchment paper placed on your dehydrator racks.
- Sprinkle generously with salt, black pepper, garlic powder, and Italian seasoning.
- Dehydrate at 120–125°F for about 18 hours, or until they are completely dry and crispy. (Times may vary depending on your dehydrator and tomato thickness.)
- Let the chips cool completely, then store in clean, airtight jars.
These tomato chips keep for months when properly dried and sealed. They’re wonderful as a snack, crumbled on salads, soups, or pasta, or mixed into homemade seasoning blends.
This is such a smart, zero-waste way to preserve the summer harvest. Once you try them, you’ll look forward to having extra tomatoes just for this!
