Cheesy Tomato Crisps




Your summer garden is likely bursting with awesome, so we’re giving you a few ideas on how to take that awesome to the next level with these cheesy tomato crisps!

A popular ingredient in many types of cooking, sundried tomatoes are easy to make. The best time to dry-preserve tomatoes is late summer, when they’re cheap, abundant, and tasty. Simply cut tomatoes into ¼ inch slices and place them in a dehydrator for at least 8–10 hours.

While you’re in the kitchen, set aside some of those gorgeous tomato slices to make into Cheesy Tomato Crisps. They’re the high-brow cousin to regular Tomato Chips (which can prepared simply with a sprinkle of salt and dried basil). This recipe gives the finished snack a nice cheesy, smoky taste—you might even want to make a double batch.

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Cheesy Tomato Crisps

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Prep Time
Total Time

INGREDIENTS

  • 2/3 cup cashews, soaked 1 hour
  • 1/3 cup purified water
  • 1 red or yellow bell pepper, seeded and chopped
  • 2 tablespoons lemon juice
  • 3 tablespoons nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon Himalayan pink salt
  • 3 large tomatoes

DIRECTIONS

Wash and dry the tomatoes. Place a double layer of paper toweling on a cafeteria tray or baking sheet. Evenly slice tomatoes ¼ inch thick. Lay the tomato slices on the paper towel in a single layer, lay another paper towel on top and continue. This important step will help remove the excess moisture from the tomatoes.

Drain cashews and place in a blender with water, bell pepper, lemon juice, nutritional yeast, Italian seasoning, smoked paprika, maple syrup, red pepper flakes and salt. Blend on high until smooth and creamy. Pour into a shallow bowl.

Place a nonstick sheet on dehydrator tray.

Dredge each tomato slice through the sauce in the bowl. Let excess sauce drip from tomato slice before arranging in a single layer on the nonstick sheet.

Dehydrate at 105 degrees Fahrenheit for about 8 hours. Remove crisps from nonstick sheet and place on the mesh dehydrator sheet and continue to dry for another 6–8 hours or until crisp. Store in a glass jar at room temperature.


Sunwarrior

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Disclaimer

Claims on this site have not been evaluated by the FDA. Information on this site is not intended to diagnose, treat, cure, or prevent any disease. We encourage you to do your own research.. Seek the advice of a medical professional before making any changes to your lifestyle or diet.

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