Tomato Chips with Basil Pesto

And now for something completely different. These are crunchy yet tender puffed tomato chips with a basil pesto dip. The chips taste intensely of sun dried tomatoes and are perfectly complimented with a creamy, blended pesto. It’s gourmet Italian junk food made with an unusual technique…

I made the chips using my oven dried tomatoes The chips themselves begin with a dough made from dried tomatoes and tapioca starch. The dough is rolled thin between plastic wrap and steamed. The cooked dough is then cut into shapes and dehydrated. When fried at 400°, the tiny amount of moisture remaining in the starch turns to steam and puffs the chip dramatically. Here are some pictures of the process:

The cooked, cut, and dehydrated tomato chips

When fried, the residual moisture puffs the chips into delicious Italian junk food

The process sounds strange but we’re actually quite familiar with it. Popcorn and puffed rice cereal are both common examples of puffed starches that Americans eat on a nearly daily basis. Here’s my recipe for puffed tomato chips with basil pesto:

Tomato Chips:

• 75g oven dried tomatoes
• 400 g water
• 15 g kosher salt
• 30 g balsamic vinegar
• 680 g tapioca starch

Blend the tomatoes, water, salt, and balsamic vinegar until smooth. Pass through a fine mesh strainer to remove any solid particles. Carefully measure the tapioca starch into a large mixing bowl and add the tomato liquid. Slowly incorporate the liquid to form a dough.

Take a small handful of dough (about 1/4 cup) and roll it into a log. Place between two sheets of plastic wrap and roll to 1/16′’ thick. Steam the dough in the plastic wrap for 10 minutes. The dough will now be translucent. Repeat this process with the rest of the dough.

Allow the cooked dough sheets to cool and carefully remove from the plastic wrap onto a clean work surface. Cut into shapes and dehydrate overnight, or until dry and hardened. Store dried chips in an airtight container.

Tomato Seasoning:

• 2 Tb. tomato powder
• 2 tsp. kosher salt
• 1 tsp. powdered sugar
• 1/4 tsp. dried oregano
• 1/4 tsp. garlic powder

Combine ingredients and grind to a fine powder using a spice grinder.

Basil Pesto:

• 2 oz. basil leaves
• 1 Tb. balsamic vinegar
• 1 Tb. water
• 4 walnuts, toasted
• 1 clove garlic
• 1 Tb. grated parmesan cheese
• 1/4 tsp. lemon zest
• 1/4 c. extra virgin olive oil
• 1/4 c. vegetable oil

Place all ingredients except oils in a blender and blend until smooth. While spinning, drizzle in oils to emulsify. The pesto should be thick and creamy. Hold in the refrigerator.

To Finish and Serve:

Bring a pot of oil to 400° F. Drop 3-4 chips in the oil and fry for about 20 seconds, or until puffed and crispy. Drain on paper towels and dust with powdered tomato seasoning. Serve with a side of basil pesto dip.

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