Tomato Chips – Dehydrated

Dehydrated Tomato Chips | Real Food Carolyn

Oh, to save and savor the tastes of summer! Bottle up the bounty before the crisp autumn mornings arrive. Gather the garden goodness and frantically freeze or dehydrate any extras.  Are you getting the picture? The race is on!

There is no better way, in my opinion, to preserve tomatoes than dehydrating. The flavors are intensified, the tomatoes can be stored at room temperature rather than in the freezer, and – because they shrink down to little heavenly crisps – I can hide them from my family so there’s more left for me. Just kidding … sort of.

Here’s my Tomato Chip technique.

Starting with 5+ pounds of organic heirloom tomatoes: I washed, dried and cored them then sliced thinly. This can be challenging but try to slice them no more than 1/4-inch thick.


Place in a single layer on your dehydrator trays and sprinkle lightly with unrefined salt such as Celtic Sea Salt. You can also top with finely minced fresh herbs at this point. Oregano, thyme and basil would be perfect! Freshly-ground pepper would be a nice touch, too.


For optimal storage, dehydrate the slices until they are crispy. Test by removing a sample and allowing it to come to room temperature. If it is still leathery or pliable, the remaining moisture content will have a negative effect on shelf-life. You don’t want mold to form so go for crispy-dry!

With a basic dehydrator, the dehydrating time will vary from 8 to 24 hours, possibly longer if the tomatoes are not sliced thinly enough. Just keep checking for crispness and remove any tomato slices that are ready. I had my Excalibur set at 135 degrees and started removing completely dried tomato slices within 12 hours.

Allow to come to room temperature before storing in airtight containers such as mason jars.

What to do with these flavor-filled goodies?

Tomato Chips can be enjoyed as a savory snack right out of the jar, layered in a sandwich, stacked atop a grass-fed burger, or crumbled on to a salad. Please add your ideas in the comments!

Shared at HealthyRootsHappySoul, KellyTheKitchenKop, Holistic Squid, Whole Lifestyle Nutrition, Frugally Sustainable, Girl Meets Nourishment and RealFoodForager.


DISCLAIMER: I'm a wife and mom who is passionate about real food! When it comes to nutrition and health, everyone should do their own research. PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. This blog only includes links to products and services that I would use myself.

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10 Responses to Tomato Chips – Dehydrated

  1. Mary N. August 22, 2013 at 3:48 pm #

    When they are dried, you can powder them in a blender and add to homemade noodles with a little basil for a tasty noodle.

    • Nourishing Charlotte August 22, 2013 at 3:53 pm #

      Awesome idea, Mary! Thanks for sharing. 🙂

  2. Heather Schopp August 31, 2013 at 4:18 pm #

    How about the oven? I dont have a dehydrator

    • Nourishing Charlotte August 31, 2013 at 4:26 pm #

      Hi Heather! Yes, an oven will work well! Just set the temperature as low as possible and watch the slices very closely. The tomato chips should dry much more quickly at 150-170 degrees than they would in a dehydrator. Enjoy!

  3. sarah auzina July 9, 2014 at 9:44 am #

    We do these in the oven- a perfect use for a tomato that’s just a bit too mushy to eat but not mushy enough to toss! And they’re fantastic on pizza if you don’t make them super crisp. 🙂

    • Real Food Carolyn July 9, 2014 at 10:14 am #

      Thanks for sharing, Sarah!


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