We had a decent supply of tomatoes from our garden this year, and decided to experiment with different ways of preserving them. One of the ideas I had read about was making chips, that are good just as a snack, or re-hydrated in meals.
We took a couple of buckets of tomatoes and made a combination of types to see what works best.
- Use meaty tomato varieties
- go light on the salt as they are concentrated when they dry
- do not slice too thick if you are making chips, but ensure you have enough to have a body to the finished product. I find under 1/4 but more than 1/8th is generally good.