I’ve worn Uggs a lot so far, so I’m pretty OK with this shift.
I’m irritated at how pale my skin is, though.
It’s really emotionally difficult for me to sort through my feelings.
Remember last week-ish when we made some sweet burgers with swiss cheese and roasted tomato chips?
Of course you do.
These are those tomato chips, as a side dish, made with all the leftover tomatoes that you’re wondering what to do with.
You’re welcome for saving your tomatoes’ lives.
This is really a great side dish for almost anything – we had it with steak and potatoes a few weeks ago!
More on the steak tomorrow.
In the meantime, though, here’s what you need!
- fresh whole tomatoes
- salt and pepper
- olive oil or cooking spray
- fresh herbs, your choice, for topping (optional)
Duh. So stinking easy. I vote 2 tomatoes per person when you’re planning to make this. Preheat the oven to 400F.
So, you slice the tomatoes 1/4 inch or so thick. Remember that the thinner the slices, the crisper the chips will be, so go thicker if you’d like your tomatoes to be a bit soft!
Grab a roasting pan or sheet pan, and spray it with cooking spray or rub it with olive oil. Lay the tomato slices in the pan in one even layer, then coat with some more cooking spray or olive oil. Whichever you use is up to you – I actually prefer cooking spray in this case because it allows the tomatoes to dry out nicely. It’s up to you, though!
Sprinkle the tomatoes lightly with salt and pepper – the flavors will intensify as the tomatoes roast, and we don’t want them to be too salty!
Roasting time depends on 1. how large your tomato slices are and 2. how crispy you’d like your tomato chips. Stick the pan in the oven and check the tomatoes ever 10 minutes. There’s no need to flip the tomatoes, just remove them when they look great to you! I like them to be slightly soft in the center and crunchy on the edges. Top them with any fresh herbs you’d like, or none at all!
These are great at room temperature, so don’t worry if they get done way in advance of the rest of your meal. You could serve them as a snack, too.
Because these are so versatile, I’m entering them in Weekend Potluck – I’ve been reading new recipes from this fun community nonstop, and I’m so excited to have found Tonya and her family over at 4LittleFergusons. She, Marsha, Kim&Julie, Holly, Brandie, and Tabitha all have this fun roundup of recipes each Friday – there are some great ideas for what you might make at some point this weekend! I definitely think these tomatoes would be a fun addition to any potluck – less likely to be duplicated than 86 versions of mac and cheese (not that that’s ever a bad thing)
Click the picture below to go to the full potluck page – let them know if you try anything mind-blowing!
Enjoy these last few weeks of tomatoes, and enjoy these chips!