Tomato Chips
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup extra virgin olive oil
2 tablespoons finely minced garlic
3 pounds assorted tomaotes -- sliced 1/4" thick
2 tablespoons salt
2 teaspoons freshly ground black pepper
1/4 cup finely chopped thyme
In a saute pan, warm the olive oil over medium-low heat until it begins to ripple slightly at the bottom of the pan, no higher than 140F. Add the garlic and remove from the heat. Infuse the olive oil with for 2 hours. Strain out the garlic and reserve the oil.
Preheat the oven to 250F. (If using a dehydrator, follow the manufacturer'
Line 2 rimmed baking sheets with Silpat mats.
Brush the sliced tomatoes with the garlic oil. Season with salt, pepper, and thyme. Place in the pans in a single layer, and bake for 1 hour. Lower the heat to 200F. Continue baking for 3 to 5 hours (or longer, depending on the 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.
Yields 1 pound.
A beautiful sight. Tomato chips of many colors and sizes are fun for a garnish.
Description: "Tomatoes"
Source: "The Heirloom Tomato From Gardening to Table by Amy Goldman, Bloomsbury Press, 2008."
S(Formatted by Chupa Babi): "Aug 2008"
Yield: "1 pound"
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Per Serving (excluding unknown items): 276 Calories; 28g Fat (86.3% calories from fat); 2g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1613mg Sodium
Exchanges: 0 Grain(Starch)
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