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Cherry Tomato Snack Chips

From Athens Locally Grown

<p>Oh-so-simple and delicious! These chewy little veggie chips store well, but you probably won&#8217;t get a chance to find that out, because they beg to be eaten, either alone or as a topping on a nacho or other melted cheese snack. Whether you&#8217;re overwhelmed by a garden full of cherry tomatoes or just enjoy buying them from Locally Grown, this is a wonderful way to use them.</p>
Source: My own recipe, but as simple as it is, I'm sure I'm not the first to come up with it. (Entered by Janice Matthews)
Serves: Makes about 1 cup of chips, depending on tomato size. For most efficient use of the oven, I usually make a double batch.

4 to 5 cups ripe cherry tomatoes (about 1.5 lb)
1 T. olive oil
1/4 tsp garlic salt (optional but tasty)

Step by Step Instructions
  1. Preheat your oven to its lowest setting (mine is 170 degrees). Spread the olive oil across a nonstick cookie sheet or pizza pan.
  2. Wash cherry tomatoes and remove any stems. Cut each one in half. (A serrated knife is easiest to use.) If a tomato has split but is still firm, it's okay to use it. Just cut along the split.
  3. Place tomatoes, cut side up, on the pan. Sprinkle with garlic salt if desired. Place in oven and dry until pieces shrink up and become leathery. The first time you do this, check them now and then; if necessary, rotate pan for more even drying. (With my oven, this takes about 8 hours and no rotating is needed.)
  4. Remove tomatoes from the oven and slide them into a bowl. (At this point, I sometimes add a bit more olive oil, just to gild the lily.) Store in a covered container in the refrigerator or freezer.