Crispy Parmesan Tomato Chips

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  • 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


Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.

Place slices without overlapping onto dehydrator shelves or a baking pan.

If you are baking preheat oven to 200 degrees f.

In a small bowl whisk together the remaining ingredients.

Sprinkle mixture over each slice.

Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.

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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