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.