I would not go as far as to call these chips. The only resemblance is maybe their shape and size - but I'm sure the term is used lightly, as with kale chips - at least they are crisp.
I would have never thought to try and make a "chip" from tomatoes due to their high water content - and I was right. The book does states that these do not get crispy like a chip, but they have a "snap" and a chewy texture.
Out of the five tomatoes, only four slices could be considered chewy and with a "snap", and looked to be disintegrated; to be fair, they were the ones with the best flavor.
I do love anything roasted, and when these tomato "chips" were placed on a rosemary cracker, spread with some delicious goat cheese (as suggested in the book), they were pretty darn tasty.
So forget about the crisp, crackly, crunchy texture of a true chip, and enjoy these for what they are: simply roasted tomatoes.
Success meter (1-3): 2 (I rated this a two based on the "chip" factor - otherwise they did have great flavor and makes for a wonderful appetizer.)
This is one of the best "disintegrated" tomato slices..
I was able to scrape the disintegrated tomatoes off the pan, and I have to say they had the best flavor. Think - sun-dried tomatoes.
Oven-Dried Tomato Chips
Makes about 40 chips
3 pounds (about 14) ripe plum tomatoes
About ¼ cup extra-virgin olive oil
1 tablespoon sugar
Freshly ground black pepper, to taste
1. Preheat the oven to 250°F. Line three baking sheets with aluminum foil.
2. Cut the tomato into ¼-inch thick rounds, discarding the stem end. Lay the tomatoes on the prepared baking sheets without overlapping, and drizzle them lightly with the oil. Sprinkle with the sugar and lightly with the pepper.
3. Bake until well dried and caramelized, 3 hours. Remove the tomato chips from the oven and allow them to cool to room temperature.