Crispy Parmesan Tomato Chips that can be made in the oven or dehydrator! Only 4g net carbs per serving!
Low carb crispy tomato chips
It’s tomato season where I live and if you have a garden you know there are loads of tomatoes sitting on your counter just waiting to be used for something.
My husband is the gardener in the family and I am blessed with that.
I have no talent for gardening. In fact, any plant brought into my home dies. I’m bad with watering and sometimes overwater. It’s not my forte, and my husband has no problem sticking his hands in the dirt.
It’s a win for me and a win for him, but what really makes me happy is reaping the fruits of his labor.
And you can create recipes using fresh organic produce, which is certainly nice.
Carbs in Potato Chips and Tomato Chips
If you’re on a low-carb or keto diet, potato chips have too many carbs: One serving of Lays potato chips is just 1 ounce and contains a total of 15 grams of carbs, according to the Cronometer app.
One serving of our Tomato Chips is the size of one large tomato. If each large tomato is sliced into 6 slices, then there are 6 slices per serving, which is 6 grams of total carbohydrate. There are 2 grams of dietary fiber, so the net carbohydrate content per serving is 4 grams.
Veggie Chips
If you’ve been following me for any length of time, you know I’m a huge chip lover. I love them crunchy and salty and enjoy having a healthy alternative to potato chips as a healthy snack every week.
My usual choice is zucchini or cucumber chips, but the moment I held this giant, juicy beefsteak tomato in my hands, I knew I had to make these delicious cheese tomato chips, and I will, even if no one else will eat them.
My kids don’t like tomatoes, but my husband and I do.
The complete recipe and additional nutritional information can be found in the printable recipe card at the bottom of this page.
Parmesan tomato chips
These aren’t like the Parmesan chips you can buy at the store that just contain cheese and seasonings.
These tomato chips taste just like sun-dried tomatoes, they’re rich and delicious, but crunchier.
I wanted pizza flavored chips, so I used just the right amount of Parmesan cheese and Italian seasoning on each chip.
The bigger the tomatoes, the better for this perfect snack. Just be careful, if you use anything smaller than a regular tomato, they will shrink down quite a bit. No problem, these tomatoes will still taste great no matter their size. I would not recommend using cherry tomatoes though, as they will shrink down to the size of a dime.
It’s super easy to make and can be topped with pre-grated cheese like Parmesan, or you can grate your own, or you can use a combination of different cheeses, like Romano Reggiano.
I decided not to use a slicer because I thought the tomatoes would not taste as good if they were too thin.
If the tomatoes are too thin, there will be lots of holes, most of the seasoning will leak out, and it won’t look very pretty.
Plus, I love thick, crunchy tomato chips and I hope you enjoy them as much as we do!
Healthy Chips Recipes
Nacho Cucumber Chips
White cheddar and cucumber chips
Cabbage chips
Eggplant chips
Ranch Zucchini Chips
Salt and vinegar zucchini chips
Crispy Parmesan Tomato Chips
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Crispy Parmesan Tomato Chips
Number of people: 6 Serving
calorie: 77kilocalories
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material
Instructions
Dehydrator
Drizzle olive oil over the sliced tomatoes and mix until evenly distributed.
Place the tomato slices on the dehydrator tray in a single layer with no overlapping.
Combine remaining ingredients in a small bowl.
Sprinkle mixture over each slice.
Drying will take anywhere from 12-24 hours, depending on how thick your tomato slices are.
oven
Preheat oven to 275°F and coat a cooling rack with cooking spray then place on a large baking sheet.
Arrange the tomatoes on a large plate lined with paper towels, cover with another paper towel, pressing to release any juices, place the tomatoes on a cooling rack, drizzle lightly with olive oil, and season with salt and garlic powder.
Bake, checking every 30 minutes, until the tomatoes are completely dry and beginning to crisp, about 3 to 5 hours.
Remove from oven and heat broiler. Sprinkle Parmesan over tomatoes and broil over low heat for 1 to 2 minutes until cheese is melted.
Allow to cool, then remove from the cooling rack. If desired, garnish with salt, pepper, fresh parsley, or any other fresh herbs of your choice, or Italian seasoning, and serve.
Store the Parmesan chips in an airtight container.
Note
This recipe was first published in June 2015.
nutrition
Presentation: 16 pieces | calorie: 77kilocalories | carbohydrates: 6G | protein: 2G | fat: 5G | Saturated fats: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | cholesterol: 1Milligrams | sodium: 810Milligrams | potassium: 368Milligrams | fiber: 2G | sugar: 4G | Vitamin A: 1367IU | Vitamin C: twenty twoMilligrams | calcium: 37Milligrams | iron: 1Milligrams
