low carb : crispy parmesan tomato chips

Makes: 6 servings



  1. Gently drizzle and toss the sliced tomatoes in the olive oil to coat slices.

  2. Place slices without overlapping onto dehydrator shelves or a baking pan.

  3. If you are baking preheat oven to 200 degrees F.

  4. In a small bowl whisk together the remaining ingredients.

  5. Sprinkle mixture over each slice.

  6. Depending on how thick the slices of tomato are, dehydrating could take anywhere from 12-24 hours.

  7. If baking check every 30 minutes until edges show some charring, could take 4-5 hours.

Serving size: 1 portion

Net Carbs: 7.3g

Fat: 5.8g

Protein: 2.5g

Image + recipe credit: sugarfreemom