This is so ridiculously easy to make it shouldn’t even be called a recipe:) It does, however, taste amazing! Unfortunately you do need a dehydrator to make these though. I guess you could try making these in the oven at a very low temperature, but I haven’t done that before so I can not give advice in that regard….
You can make these using any tomatoes, but I recommend sweet baby tomatoes of some sort. I like baby rosa or roma tomatoes or if I am feeling fancy – baby vine tomatoes:o
- dried basil or oregano
- black pepper, freshly ground
- fine salt
Slice the tomatoes into thin slices. The first time you make these, slice them in different “thicknesses” to see how you prefer them. Personally I usually slice them roughly 1/2 cm thick – no need to be accurate though. Sprinkle generously with the herb of your choice and black pepper, then sprinkle VERY CAUTIOUSLY with salt. The tomatoes are going to dehydrate and shrink considerably so the salt is going to end up being very concentrated. Rather under salt….
Dehydrate at a high setting for 2 hours and then reduce to a low setting for 12-24 hours or as long as needed for them to crisp up nicely. They have an amazing crunch and make a fabulous chip substitute:) You can store them for ages in an airtight container.