Crispy Mushroom Chips
Recipe and photo courtesy of Nomnompaleo
All summer long we see people dipping into crunchy, wheat-laden snacks poolside. We’ve finally found a healthy, crunchy snack that draws looks of envy from poolside parents and picnickers alike.
These oven-baked bursts of umami goodness are like potato chips on flavor steroids — and they’re easy to make. This recipe makes two snack-sized servings.
· 10 ounces (300 grams) king oyster mushrooms
· 2 tablespoons melted ghee
· Kosher salt
· Freshly ground pepper
Here’s what you do:
1. Preheat 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.
2. Cut the mushrooms in half lengthwise, and then use a mandoline to cut them into ⅛-inch slices.
3. Arrange 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.
4. Brush melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.
5. Bake 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.