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.


Cheesy Tomato Crisps

Prep Time
Total Time


  • 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


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.


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