Bust out the dehydrator because it is time to make some tomato chips! These tomato chips are sauced, which imparts rich flavor into the chip during the dehydrating process. Get your chip fix and make these ASAP! We recommend using a mandoline slicer to evenly cut the tomatoes. Be careful to not take your knuckles or fingers off!
- Prep Time:15m
- Cook Time:12h
- Total Time:12h 15m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Appetizers & Snacks, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Sauce
- 1/2 c raw cashews (soaked in water for 2 hours and then drained)
- 1/4 filtered water
- 1 red bell pepper, roughly chopped
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. nutritional yeast
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1/2 tsp. red pepper flakes
- 1/4 tsp. sea salt
For the Tomato Chips
- 3 tomatoes, sliced thin on a mandoline
Instructions
For the Sauce
- Add all of the ingredients to a food processor and blend until you get a smooth and creamy consistency.
- Spoon the sauce into a medium-sized bowl and set aside.
For the Tomato Chips
- Place paper towels on a couple plates and lay the tomato slices on top of the paper towels to absorb the moisture.
- Prepare the dehydrator trays by lining them with teflex sheets or parchment paper.
- Dredge each tomato slice in the sauce and lay the slices in a single layer on each dehydrator tray.
- Dehydrate at 115º F for 6-8 hour, or until the tomato chips are dry enough to lift off the trays.
- Remove the trays from the dehydrator, remove the parchment paper, place the tomato slices on the mesh sheet, and place them back in the dehydrator to dry for another 6-8 hours. These times may vary depending on the climate you live in and the model of your dehydrator.
- Store in an airtight container at room temperature until you finish eating them. Trust us, it won’t be long.
