Crispy Parmesan Tomato Chips

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 on your counter waiting for you to do something with them.

6 cups thinly sliced beefsteak tomatoes
2 tablespoons extra virgin olive oil
2 teaspoons sea salt
1 teaspoon garlic powder
2 tablespoons fresh chopped parsley
2 tablespoons grated Parmesan cheese

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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 325 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 2-3 hours.

Photos and recipe: Brenda Bennett | Sugar Free