Oven Baked Pesto Tomato Chips (GF/V/SF)

Updated: May 4, 2018

Last weekend, I had an epiphany. It all started as I was making some pasture-raised scrambled eggs. In my opinion, eggs on their own is just kind of sad and boring. You always need a little side dish, like a piece of ancient grain toast or even sautéed spinach and avocado will do. The issue was at this very moment, I really wanted a piece of toast. I hadn't had eggs in a while, so I thought back to the days when I used to eat eggs every day. What did I eat with them? Then it hit me like a egg to the face... DEHYDRATED PESTO TOMATO CHIPS!

I used to buy these very hippie dehydrated pesto tomato chips at Whole Foods. There were only a few chips wrapped in brown paper for $6. Absurd? Yes. Good? Also yes. I haven't seen them at the store in ages, so I figured I might as well just make my own.

If you've been following along this week on my Instagram, you know how much of a pain it was to figure out this recipe. To be honest, they're still not as good as the ones from the store. I'm guessing I need a food dehydrator, but the point of this blog is to share recipes that anyone can do with out having to buy extra appliances. So, here is what I found worked best!

Oven Baked Pesto Tomato Chips (makes 8 chips)

  • 2 Beefsteak Tomatoes (or whatever is in season, just ask your grocer for the least juicy & most firm)

  • Dairy-free Pesto (I used Trader Joe's Vegan Kale Pesto)

  • 2 Tbsp Olive-Oil

  • 1 Tsp Sea Salt

1. Preheat the oven to 200 degrees F. Lightly grease a baking sheet with olive oil & set aside.

2. Slice the tomatoes into 1/4 in thick pieces. Place on a frying pan with a little bit of olive oil. Let fry for about 30 seconds, or until the liquid evaporates ever so slightly.

3. Take off the pan and lay evenly spread apart on the baking sheet. Bake for 1.5 hours. Check every 30 minutes to make sure the edges don't burn.

4. After 1.5 hours, the edges should start to crisp & curl. At this point, take the tray out of the oven and brush the tomatoes with the dairy-free pesto. Place back in the oven and bake for another 45 minutes.

5. Remove from the oven & serve aside salad, pasture-raised eggies or whatever your heart desires!




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