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Oven-Dried Tomato Chips

January 25, 2011

Confession: I made these a while ago when tomatoes were in season here in Texas. I ate them so fast that I did not get a chance to photograph them. My finals are fast approaching (my grad school semesters are strange), and I was on the look out for a healthy snack that would get me through some late night studying. I remembered when I made these lovely tomato chips in Jackson Hole this past summer. They were irresistible rounds of sweet, rich, tomato goodness. If you have never had a dehydrated tomato chip before; let me give you a run down. When you dehydrate a tomato, the flavor intensifies. It makes the tomato sweet and slightly bitter. Now, if you have a dehydrator, the cooking time for you might be less (or more). I don’t mind baking tomato chips the old way though… low and slow in the oven. Just don’t forget about them!

Oven-Dried Tomato Chips:

Makes about 1 cup


  • 6 Roma tomatoes, sliced thin. After you slice the tomato, remove some of the pulp with fingers. You do not have to remove all the pulp.
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon salt


Pre-heat oven to 200 degrees Fahrenheit. In a mixing bowl, combine sliced tomatoes with olive oil and salt. Mix to merge ingredients. Line a cookie sheet with parchment paper. Lay tomato slices in an even layer. You might need two cookie sheets. Bake at 200 degrees for 8 hours (more/less depending on oven strength) or until tomatoes are dehydrated and crispy.


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This recipe is linked to Slightly Indulgent Tuesday.

12 Comments leave one →
  1. January 25, 2011 9:19 pm

    Oh these sound so good… and beautiful photo! 🙂

    • ATXglutenfree permalink*
      February 3, 2011 10:41 pm

      Thanks Jenn!

  2. January 25, 2011 9:30 pm

    First, I love this idea, and I love the photos. Are you eating them like regular potato chips? Have you used them in other recipes? My wheels are turning with ideas on how to use these.

    • ATXglutenfree permalink*
      January 25, 2011 9:32 pm

      Thank you so much! They are such a great snack. I eat them like a chip normally, just by themselves. Although this summer I made a spiced yogurt dipping sauce for them. That was good. Also another thing I have done is ground up the final chips in a spice grinder and used it as a rub along with brown sugar and other spices. 🙂

    • ATXglutenfree permalink*
      February 3, 2011 10:41 pm

      Thanks! Yes, I eat them like regular chips. Have you made them yet?

  3. January 25, 2011 9:33 pm

    yum those look delish I LOVE sun dried tomatoes. Could you keep these in olive oil?

    • ATXglutenfree permalink*
      February 3, 2011 10:40 pm

      Thank you! I would not keep these in olive oil, unless you want to use them in pasta dishes, sauces, etc.

  4. January 25, 2011 9:43 pm

    Oh my! These look good – better than sundried tomatoes, seriously.

    • ATXglutenfree permalink*
      February 3, 2011 10:40 pm

      Thank you Zoe!

  5. January 25, 2011 11:43 pm

    Wow. I didn’t know that you could make chips out of tomatoes of all things! They look amazing and much, much healthier than potato ones – I wonder if my husband would like them…

    • ATXglutenfree permalink*
      February 3, 2011 10:39 pm

      I bet he would! Even non-tomato lovers like these chips (depending on the person). It really does change the flavor when you slow bake them like that. Let me know if you try them! 🙂

  6. January 26, 2011 4:42 am

    Yum. I remember eating all of these. 🙂

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