2. Preheat the oven to 250 degrees. (If using a dehydrator, follow the manufacturer's instructions.)
3. Line 2 rimmed baking sheets with Silpat mats.
4. Brush the sliced tomatoes with the garlic oil. Season with the salt, pepper, and thyme. Place in the pans in a single layer and bake for 1 hour, then lower the temperature to 200 degrees. Continue baking for 3 to 5 hours (or longer, depending on the moisture content of the tomatoes) until the chips are dehydrated and crisp. If not eaten immediately, the chips should be stored in an airtight container.
From The Heirloom Tomato: From Garden to Table: Recipes, Portraits, and History of the World's Most Beautiful Fruit by Amy Goldman (Bloomsbury USA, August 5, 2008). Copyright 2008 by Amy Goldman.
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