Crispy potatoes with tomato. Made with high oleic sunflower oil and EVOO (maximum temperature of 162 degrees) and sea salt.
These crisps are scattered with crunchy tomato pieces and are without any additives. Tomatoes require slow drying in low-temperature ovens so that they do not lose nutrients and vitamins. With this slow process, the dried tomato carries all the characteristics that it has when fresh. Vitamins, flavour and lots of smell.
