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GET THE RECIPE HERE.
Listen, I've never really understood people who like pizza-flavored chips. That is until I made (and devoured) these Parmesan Tomato Chips. Why? Because they're crispy, they're healthy, and they taste just like pizza, and THAT is a beautiful thing.
I'm always on the lookout for ways to make healthy snacks taste amazing (the struggle is real), and I've gotta say, we really cracked the code with this one. And while these Parmesan Tomato Chips take a bit (okay, a while …) to get crispy, I can say with full certainty that they're worth the wait. Note: be sure to keep some paper towels on hand to wipe the face-stains off your oven; these chips smell so good, you'll have your nose pressed up against the window in anticipation the entire time …
While there's nothing new about sun-dried tomatoes, we were downright determined to develop a recipe that A) doesn't require a dehydrator, B) doesn't take a billion hours, and C) gets the chips crispy. It was a formidable challenge, but I'm proud to report that we were successful.
A few notes on these bad boys: pressing the juices out of the tomatoes is super important. The more you drain them, the faster they'll cook! Also, while the recipe is fairly "set it and forget it," it's important to check in on the chips periodically. When checking, you're looking for things like crispiness (are they coming along nicely?), movement (make sure they aren't baking into the cooling rack; use a spatula to shuffle them around if you need to), and that delicious, tomato-ey scent (pizza, here you come!). The thinness of your tomatoes can also affect how they crisp up, so if you cut yours on the thinner side, you may want to bake them for a slightly shorter period of time.
Eat 'em on their own, or crumble them up and use them to top salads and pastas. Your pizza-loving-but-halfway-health-conscious heart will thank you.
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