Crispy Parmesan Tomato Chips Recipe

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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

• 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.