Recipe: Tomato Chips

TOMATO CHIPS

1 cup olive oil
2 tablespoons finely minced garlic
3 pounds assorted tomatoes, sliced 1/4 inch thick
2 tablespoons salt
2 teaspoons freshly ground black pepper
1/4 cup chopped thyme

In a saute pan, warm the olive oil over medium heat until it begins to ripple slightly at the bottom of the pan, no higher than 140 degrees F. Add the garlic and remove from the heat. Let the garlic sit in the olive oil for up to 2 hours. Strain out the garlic and reserve the oil.

Preheat oven to 250 degrees F. Line 2 rimmed baking sheets with Silpat mats or parchment paper.

Brush the tomatoes with the garlic oil. Season with the salt, pepper and thyme. Place on the pans in a single layer.

Bake for 1 hour at 250 degrees F, then lower temperature to 200 and continue baking for 3 to 5 hours, depending on moisture content of the tomatoes, until the chips are dehydrated and crisp.

If not eaten immediately, the chips should be stored in an airtight container.

Makes about 1 pound
Source: The Heirloom Tomato by Amy Goldman