Parmesan Tomato Chips
4 large tomatoes, sliced 1/3” thick
2 Tbsp. extra-virgin olive oil
3 Tbsp. Italian seasoning
1 tsp. garlic powder
Salt and pepper
1/2 cup grated Parmesan cheese
Preheat oven to 275 degrees. Grease a cooling rack with cooking spray, then place on top of a large baking sheet. On a paper towel-lined baking sheet, arrange tomatoes and cover with another layer of paper towels, then press out juices. Lightly drizzle tomatoes with olive oil, then season generously with salt, pepper, garlic powder, and Italian seasoning. Place tomatoes on cooling rack and bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp up, about 3 hours. Remove from oven and heat broiler. Sprinkle tomatoes with Parmesan, then broil on low until cheese is melty.
This is such a good side dish, especially with grilled meats. It’s my favorite to serve with grilled steaks. This also reminds me of making sun-dried tomatoes, which is a great way to enjoy fresh tomatoes for even longer! For those, you would just season the tomatoes with olive oil, salt, and pepper, and bake at 225 degrees for 4 to 4 hours 45 minutes, until fully dried out.