CRISPY PARMESAN TOMATO CHIPS

Crispy Parmesan Tomato Chips made in your oven or dehydrator!
Tomato season is upon us where I live and if you happen to have a garden then you know an enormous amount of tomatoes will be upon your counter waiting for you to do something with them. My hubby is the gardener in the family. I don’t have a green thumb whatsoever. In fact plants come into my house to die. I’ve just no luck in watering enough or sometimes too much. It’s not my thing and my hubby is perfectly happy to get his hands dirty in the soil.
What I do love though is to harvest his hard work. Then I get to create recipes using our fresh organic produce.

Win for me and him I guess you could say.

If you’ve followed me long enough you know I’m quite the chip girl. I like crunchy and salty and enjoy getting my fix weekly on healthier options than potato chips. My usual choice is zucchini or cucumber chips but once I held in my hands these giant juicy beef steak tomatoes I KNEW I HAD to make them into tasty chips even if no one else would eat I certainly would. My kids aren’t tomato fans but hubby and I are.

Perfect amount of Parmesan and seasonings on every.single.chip.

I think the bigger tomato the better for this recipe. But just note if you use smaller ones they will shrink quite a bit. I chose NOT to use a mandolin because if you do the thinner the tomato slices are the more holes they will have therefore losing a lot of the seasonings and I don’t think they look as pretty.

Crispy Parmesan Tomato Chips

Ingredients
9 cups thinly sliced beefsteak tomatoes
5 tablespoons extra virgin olive oil
5 teaspoons sea salt
4 teaspoon garlic powder
5 tablespoons fresh chopped parsley
5 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.
Notes
Net Carbs: 7.3gWeight Watchers Points Plus: 3
Nutrition
Serving: 1cup | Calories: 88kcal | Carbohydrates: 9.4g | Protein: 2.5g | Fat: 5.8g | Saturated Fat: 1.1g | Cholesterol: 2mg | Sodium: 798mg | Fiber: 2.1g | Sugar: 0.8g
Like many other plants, garlic contains a wide range of plant ingredients that work together to produce a wide range of benefits for your body. Garlic is rich in manganese, calcium, phosphorus, selenium and vitamins B6 and C, so it is good for bones and thyroid. Garlic helps the body cleanse itself of heavy metals such as lead, mercury, cadmium, arsenic, etc. There are numerous studies that show the positive effects of garlic on more than 150 different diseases.
Reduce inflammation (reduces the risk of osteoarthritis)
Strengthens the immune system – is rich in antioxidants that are important for our immune system (antibacterial, antifungal, antiviral and antiparasitic properties), and is rich in free radicals.
Improves the health of the cardiovascular system and circulation (anti-clotting, reduces plaque, improves lipids, and helps with high blood pressure. It is useful in the treatment of hypertension, as well as the fight against high cholesterol.). Scientific research has shown that garlic may be linked to the prevention of heart disease by preventing the formation of plaque in the arteries.
Fighting fever: Recent studies have shown that garlic has similar antibiotic properties, so consumption can be helpful in fighting and preventing colds.
Weight loss: Garlic helps in fat metabolism and therefore helps in weight loss if combined with a healthy diet.
Fight against parasites: Garlic is a popular remedy for intestinal parasites and has been used for this purpose for many years. But it acts globally on parasites, viruses and bacteria in the body.
Parsley has no high-calorie value, but is extremely rich in minerals and vitamins. That is why it is one of the healthiest and most healing herbs.

After the leaves of the rosehip and the blueberry, the leaves of the parsley contain the most vitamin C. 100 grams of parsley contains as much as 170 milligrams of vitamin C. It also contains a lot of provitamin A and B vitamins, it even contains the rare vitamin B12, which is important for the formation of red blood cells.

Parsley is also a natural treasure trove of many minerals. In just 100 grams of parsley leaves there are about 1630 milligrams of minerals, half of which are potassium, a key mineral necessary for the health of the body. Potassium is a mineral that is great for lowering blood pressure, helps normalize the heartbeat, sends oxygen to the brain and regulates the amount of water in the body. That is why parsley is a natural remedy for people with high blood pressure and a weakened cardiovascular system.