Tomato Chips

Name: Tomatenchips
Total time: 8 h
Ingredients: 1000 g Fleischtomaten oder Romatomaten; 20 ml Olivenöl; 8 g Meersalz; 5 g Getrockneter Oregano; 3 g Knoblauchpulver; 2 g Schwarzer Pfeffer gemahlen

OtherOtherDehydratingMedium8-12 hrs55-70 °C

Intensely aromatic dried tomato slices that serve as a crispy snack or accompaniment to antipasti and salads. Slow drying significantly concentrates the natural umami flavour of the tomatoes. Herbs and olive oil give the chips a Mediterranean note.

Ingredients(for 1 kg)

Beef tomatoes or Roma tomatoes1000 g

Olive oil20 ml

Sea salt8 g

Dried oregano5 g

Garlic powder3 g

Ground black pepper2 g

Instructions

Preparation

20 min.

Wash tomatoes and cut evenly into 4-6 mm thick slices. Place on kitchen paper and gently pat dry to remove excess moisture.

Seasoning

10 min.

Brush tomato slices with olive oil and sprinkle with sea salt, oregano, garlic powder and black pepper. Allow to drain briefly on kitchen paper.

Dehydrating

8-12 hours

Dehydrate at 55-70 °C until the slices are completely dry and slightly curled. Flip after about 5 hours. Finished chips feel dry and leathery and break cleanly.

Cooling & Storage

20 min.

Allow to cool completely. Keeps in airtight jars or containers at room temperature for up to 4 weeks. In the refrigerator for up to 3 months.

Pro Tip

Allow seasoned tomato slices to drain briefly on kitchen paper – excess oil significantly increases drying time and can lead to uneven results.

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