It’s Monday again and it is the third of April!
Man how this year is flying by. I know I say this all the time, but I really can’t believe it.
I feel like the older I get the quicker the time goes.
Does anybody else feel like that?
Welcome back to another #meatlessmonday.
Honestly, I don’t do this whole meatless thing on purpose.
I just happen to like a lot of veggies, although there is nothing wrong with some steak time to time.
Am I right?
This week I am sharing my salty, cheesy, slightly sour and sweet TOMATO CRISP!
To keep the veggie meal theme going, I topped the burger with a fresh yogurt sauce, kale instead of regular lettuce (because regular lettuce is plain boring to me) and this juicy tomato crisp!
I love crisps, or chips in any form, but as you know the basic “Lays” kind aren’t that good for you and sometimes lack in flavor.
These tomato crisps (or any crisp/chip you choose to make at home) give you the freedom to add any ingredients that you want to get the full flavor.
Tomatoes aren’t in season right now, but I was able to find some meaty, juicy “Big Beef” ones at the market.
The tomato are still on the vine and are fairly large and firm.
The bigger the tomato, the better for this recipe.
First I start by slicing the tomato into large pieces.
Keeping them nice and thick to begin with will help with the cooking process as they do cook down and become thin and shriveled.
Simply top the tomatoes with toppings of your choice; olive oil, Parmesan cheese, sea salt and fresh herbs.
Then cook low and slow in the oven until crispy and bursting with flavor.
If you have a dehydrator at home this would be a great recipe to use in it.
The tomato crisp is an excellent topping to any burger, pasta dish, or even just a snack.