[bgill]

We tried the fried tomato chips and they were wonderful. I sliced them as thin as possible but never could get them crisp in the skillet before burning them. Even turned down the heat. This is so good that I’m still going to work on getting them down. I’m thinking patting them dry and maybe baking them until crisp. Maybe hauling out the dehydrator this evening.

I used garlic salt but they may not need any seasoning.

[rightly_dividing]

My wife does a very good job at frying things, she just has the experience and the touch to make them perfect. She does use an old iron skillet, and if you ask, she would prolly tell you it's all in the skillet.

She just gave me a dissertation on skillet frying with some tips. After I clean up from working in the garden, I will type up what she had to say. We have been out there staking and feeding the garden patch in the 100* sun, but it is starting to look good.