Devilish chips with Toma’Gusto

Devilish chips with Toma'Gusto


  • 4 Toma’Gusto tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 bunch of parsley
  • 20 g Parmesan

Type of dish



  • Wash the Toma’Gusto tomatoes, cut out the stalk and finely chop them with the mandolin.
  • Grate the Parmesan cheese, coarsely chop the parsley. Mix the oil with the garlic and salt. Turn the tomato slices in the oil, divide over the dried leaves and sprinkle with Parmesan cheese and parsley.
  • Dry approx. 4-5 hours at 60°C. Turn half the time.