Tomato Chips in a Dehydrator
Description
A tasty snack for any gathering. For chips, choose small tomatoes. Weight should be within 85–100 grams. They should also be firm and free of spoilage. Store the finished chips in a glass container, layered with salt. If desired, sprinkle with aromatic herbs. Keep in a dry, well-ventilated place, but not in the refrigerator.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Wash the tomatoes and pat dry. Slice into rounds about 0.5 cm thick.
- 3
Step 3
Take a tray from the dehydrator and arrange the prepared tomatoes on it. Do not pack them too tightly; it is important to leave space between them. Place the filled trays in the dehydrator. If you have adjustable equipment, set it to 45–50 degrees. Dry for 16 to 24 hours.
- 4
Step 4
After 12 hours of drying, check the chips. If the fruit is not very juicy, the tomatoes will have noticeably dried out by this time. A sign that the tomatoes are ready will be a noticeable reduction in volume and lightness. When folding or pressing the chips, no moisture should be released.
- 5
Step 5
Transfer the finished chips to a bowl and toss with salt and spices. Alternatively, transfer them to a glass container, sprinkle generously with salt, and store in a dry, well-ventilated place.
- 6
Step 6
From the specified amount of ingredients, you get 80 grams of tomato chips.