Crispy Mushroom Chips
- Yield 2 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Crispy Mushroom Chips sits in the Snacks section of Regbie. The card serves 2 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 10 ounces 300 grams king oyster mushrooms
- 2 tablespoons avocado oil or melted ghee
- Kosher salt
- Freshly ground pepper
Method
Warm the oven to 300°F (or 275°F on convection bake), and line some rimmed baking sheets with parchment paper. For this recipe, you’ll either need to use multiple trays or bake in several batches.
Slice the mushrooms in half lengthwise, and then use a mandoline slicer to cut them into ⅛-inch slices.
Lay out the slices in a single layer on the parchment-lined baking sheets. Make sure the mushrooms are super-dry, and leave some space between the slices.
Coat avocado oil or melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.
Roast for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp once they’re out of the oven, so don’t pull them out if they’re still kind of soft.
