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Preheat your oven to a low temperature, around 150-170 degrees F. If your oven only goes up to 190 degrees F, that’s acceptable too.
Line a baking sheet with parchment paper and spread the tomato skins evenly on it, making sure they do not overlap.
Place the baking sheet in the preheated oven. The drying process can take anywhere from 4 to 8 hours, depending on the oven temperature and the moisture content of the tomato skins.
After a few hours, check the skins for dryness. They should be brittle and snap easily in half. If they are not completely dry, continue baking and check every 30 minutes until they are ready.
Once the tomato skins are fully dried, take them out of the oven and allow them to cool to room temperature to prevent condensation during storage.
Transfer the cooled, dried tomato skins to a spice or coffee grinder and pulse until you achieve a fine powder consistency.
Store the tomato powder in an airtight container or spice jar in a cool, dark place away from direct sunlight and heat. When stored properly, tomato powder can last up to a year or even longer.
Alternatively, if you prefer tomato flakes, place the dried skins in a food processor and pulse a few times until you achieve the desired flake size.