Our way is to saute slices in a little bacon grease but wonder if you could use the same method as making zucchini/summer squash chips in the oven.

Nope....fried green tomatoes are am old timey thing, from a time when you didn't worry about a little extra fat.
You need to have big green tomatoes without even a hint of yellow or pink, slice them about 1/4 inch thick, dredge with flour....really pat the flour in, and sautee in a mixture of butter and oil about an eighth of an inch deep....add more as needed.....not too hot a pan but hot enough to keep them sizzling and not soaking up the oil. When one side is browned, flip and brown the other side....salt and pepper to taste!
One of the best things about late summer!!

I like them early summer and all summer. Usually pick a green one or even one at first blush when i make stuffed zucchini flowers. I use corn flour, egg wash, corn flour and/or panko, just the bottom side, sear in a hot cast iron in a bit of butter and avocado oil or coconut oil. Flip for a brief minute on the top side of the toms but not the zuc flowers. The zuc flowers get the same dredging and also only on the bottom to get some crisp heat.

My local farm stand was selling them starting a month ago.

I don't know about your goal but mine was to eat as many FGTs as possible since I was in South Carolina for a week. They were even available on the breakfast menus.

I use buttermilk in the coating and fry in cast iron pan with 2 inches of peanut oil.

Cathy, Fried Green Tomatoes was always a breakfast food in my family, it wasn't until I met Elery that I realized other people actually had them for dinner!

I do have a recipe for "oven fried" green tomatoes and it's not bad, but it's not fried green tomatoes, exactly. Still yummy, though, and I just use cornmeal because my daughter is celiac and can eat these.

Oven Fried Green Tomatoes

1/2 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. water
3 med. size green tomatoes, cut in 1/4" slices
Vegetable cooking spray

Combine cornmeal, salt and pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Lightly coat a 15"x10"x1" baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450 degrees for 30 to 40 minutes or until golden brown, turning once. Yield: 6 servings, about 64 calories per serving. NOTE: Yellow squash may be substituted for tomatoes.

Annie

This post has inspired me. Heading out to a local farmer's market, and lately they've had a small selection of green tomatoes.

The ironic thing about all these summer vegetable preparations is that fried tomatoes, squash, eggplant, etc. taste so good. But are messy and high calorie. Oven roasted doesn't taste quite as good but can heat up the house during summer. The dilemma -- lower calories or added heat.

I like to have friend egg plant when I make fried green tomatoes, if I am going to be bad I might as well be really bad. I usually dredge in a cornmeal, flour and panko mixture then in a egg or buttermilk bath with tobasco depending on my mood then back in dry mixture straight into hot cast iron skillet with some crisco fry til golden brown on both sides, salt soon as they come out of pan and drain on paper towels.