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.
For the dehydration process, we sliced them and used salt, garlic and Italian seasoning lightly sprinkled on them, then into the Excalibur dehydrator until crispy.
- 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.