Crispy Parmesan Tomato Chips

Crispy Parmesan Tomato Chips


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.


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