Not a typo, tomato chips. I’ve discovered that when I have a whole lot of Roma tomatoes, some should be dehydrated, cos they are very good. We’ve eaten a lot, froze some, made the tomato sauce, and shared some, and they’re still coming. So, I haven’t dehydrated anything in a couple years and I’m glad I tried this.
They are sweet and a little crisp and I started doing them to put them in recipes over the winter, but I like them so much just the way they are, that they might not last till winter. They are so good to just eat, or toss into a salad for a little crunch.
Years ago I bought an inexpensive dehydrator. It doesn’t have choices of heat settings etc; only a good fan and an on/off switch, but it sure works well for the times I need it.
Another way to preserve some of the blessing of the earth, which are soon over for this year. And the wheel continues to turn.