The chips we buy in the store are unhealthy. French fries are fried and not baked. It can be replaced with tomatoes and have a healthy snack. Transform ordinary tomatoes sweet, crunchy, bite-sized tomato chips that are full of antioxidants and full of rustic flavor. no dehydrator for this recipe baked is needed.
If you like the flavor of sun-dried tomatoes or baked, you’ll love these chips oven-dried tomatoes. In contrast, the charged sodium chips, tomatoes are very beneficial to your health. An excellent source of antioxidants, this bright red food neutralizes harmful free radicals and, in turn protects against the development of cancer. Moreover, consumption of tomatoes aids digestion supports eye and skin health, and can even help with depression.
baked at a low temperature to remove the liquid, these chips are delicious tomato themselves, he served with salad or pasta, or even as a supplement to the pizza.
Sliced tomatoes swaying gently in a little olive oil, salt and pepper. To keep Paleo, the cuts are spread on a baking sheet and sprinkled with nutritional yeast. Nutritional yeast has a cheesy flavor, so it’s a perfect replacement for the grated cheese.
Finally, top with chopped fresh basil. For a more rustic Italian flavor, you can also experiment with dried thyme, rosemary and oregano. Place the tomatoes in the oven at 250 degrees, and try to forget about them for 4 hours.
After 4 hours, check the tomatoes, but remember that times vary oven. After 4 hours, my tomatoes were beginning to crease around the edges, but were still too juicy. So leave them for an additional 4 hours. Once removed from the oven, the tomatoes were hard and crunchy resistant some parts. Let cool to room temperature, during which they will shrivel a little more. Then you can shake or chew away.
Baked tomato chips
- 2 lbs tomatoes (sliced ½ “thick)
- 2 tablespoons olive oil
- 2 tablespoons fresh (finely chopped)
- 2 teaspoons nutritional yeast
- Sea salt and black pepper to taste
Preheat oven to 250 degrees F, and a tray lined with baking parchment paper. In a large bowl, combine tomatoes and olive oil. Add sea salt and black pepper. toss gently to coat.
Tomato Place on parchment paper. Sprinkle with nutritional yeast and chopped basil.
Bake for 6-8 hours. Since the time of the furnace may vary, check your tomatoes after 4 hours. If you want a juicy tomato, remove the oven after 6 hours. If you like a chewy tomato bake 8 full hours. Allow the tomatoes to cool for about 2 hours. Store in an airtight container.
The never buy chips again! These make crispy and tasty tomato chips place! appeared for the first time in GlobalHealthyUnited .