Tomato chips

Wash the tomatoes and dry them perfectly. With a serrated knife, cut them into slices about 5 millimeters thick and line them up on two or three silicone baking mats without overlapping them. Sprinkle them with a little salt, a little sugar and a pinch of dry basil.

Place them in a preheated oven at 110 ° C (if ventilated) or 120 ° C (if static). Cook them for an hour, then lower the temperature by 10 degrees and continue cooking for another 2-4 hours, until they are well dehydrated. The cooking time can vary a lot depending on the degree of humidity and the amount of water contained in the tomatoes.

As long as they are hot, the tomatoes remain soft, but they dry out as they cool down. To check the degree of dehydration, remove one from the oven and let it cool for a minute. If it is dry and crunchy then it is ready, otherwise continue cooking and check from time to time.