Parmesan Tomato Chips

It's approaching the end of "tomato season" here in the south. And once again I prepare to force myself into "tomato abstinence" until those luscious juicy crimson orbs appear again late next spring.


BUT... before they go I want to give them a last hoo-rah and demonstrate how they can go from sweet/tart salad and sandwich fodder to crispy chewy low carb pizza treats. You'll need a cooling rack and sheet pan. I usually do 2 sheet pans at a time - yes, they are that good! And they can be kept in an airtight container and "freshened" in the toaster oven for another snack

           Parmesan Tomato Chips

Ingredients

cooking spray, for cooling rack
15 assorted tomatoes, sliced 1/3" thick
2 tbsp. extra-virgin olive oilkosher salt
Freshly ground black pepper
2 tbsp. Italian seasoning
1/2 c. freshly grated Parmesan

Instructions

• Preheat oven to 275º 
• Grease a cooling rack with cooking spray, then place on top of a large baking sheet. 
• On a large, paper towel-lined plate or surface, arrange tomatoes, salt lightly and cover with more paper towel.
• Let them sit for a few minutes while the salt  loosens the juice, then press out juices. 
• Place tomatoes on cooling rack and lightly drizzle with olive oil, then season generously with a little more salt, pepper and Italian seasoning. 
• Bake, checking every 30 minutes, until tomatoes are completely dried out and beginning to crisp, about 3 hours. 
• Remove from oven and turn on broiler. 
• Sprinkle tomatoes with Parmesan, then broil on low shelf until cheese is melted, 1 to 2 minutes. 
• Allow to cool, then remove from cooling rack. 
• Garnish with additional salt, pepper and Italian seasoning, as needed, and serve.