Tomato chips
Votes: 1
Time: 25 min.
Turn juicy, ripe tomatoes into delicious chips that offer a delicious, healthy crunch. These chips are ready in minutes, and you don't need an oven, a vegetable dehydrator, or a deep fryer. The vegetables are sliced thinly and dried in the microwave. These chips can be served with dips, but they're also delicious simply savored for their tomato sweetness, enhanced with just a pinch of salt. They're perfect for snacking at work, on the go, or at house parties. Children, who can be hard to persuade to eat vegetables, will especially appreciate these chips.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 firm ripe tomato, sliced into 0.2 cm thick circles.
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Recipe:
Using a serrated knife, slice 1 medium firm tomato into 1/4-inch-thick rounds; pat dry with paper towels (discard the outer slices). Sprinkle with salt and let the tomatoes sit for 15 minutes, then pat dry with paper towels. Arrange the tomato rounds in a single layer on a microwave-safe plate sprayed with cooking spray. Spray the tomatoes with cooking spray, then microwave until they begin to dry out, about 6 minutes. Carefully flip them; microwave again until the chips are dry, 30 seconds to 1 minute. Transfer the chips to a wire rack and cool.
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