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This creation started out as a challenge. A wonderful gal from Canada contacted me and asked if I could recreate a tomato chip like the one they are selling back in her local town. We shared, through email, some great conversations back and forth about how to make this treat. I told her I would give a shot.
So late one night, I started tinkering around with a sauce. Every once in a while I dipped a finger in to taste test and then it hit me… how can I possibly recreate something that I have never tasted? She has tried several times on her end, and she has the store-bought product to compare it to. But I didn’t. So, I decided that maybe it wasn’t productive for me to take on this challenge, at least until I can get my hands on the original.
So, once I let that go, I started playing around with more spices and flavors, and this is the end result. After dehydrating and cooling to room temperature, they are crispy but do a have a slight bend in them. You can easily bite into the chip and it breaks right off in your mouth. Flavor wise, the tomato really shines through, right along with the cheesy, smoky, and spicy flavors. Delicious!
To get really thin tomato slices, I used my mandolin. That way, I could get them as thin as possible without disturbing the membrane of the tomato too much. Also, when you have even and consistent slices, they will dehydrate at the same rate. You will want to select ripe but firm tomatoes for this recipe. Mushy ones just won’t work.
To make this nut-free, you can use sunflower or hemp seeds in place of the cashews. I hope you enjoy this recipe and if you try making it, please let me know how it goes. :
Sauce: yields 2 1/2 cups