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Time
55 min
Serving
4 persons
Calories
0
Mushroom chips are thinly sliced and slow-roasted, providing a concentrated umami flavor. They're perfect as a snack or as a topping for salads.
Ingredients
- Portobello mushrooms: 2 piece (fresh)
- extra-virgin olive oil: 2 Tbsp (plus more as needed)
- Salt: 0 tsp
- Freshly ground black pepper: 0 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 300°F. Line a baking sheet with parchment paper.
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Carefully remove the stems of the mushrooms without tearing the caps. Peel the top layer of skin off the caps to prevent sticking. Slice the mushrooms into ⅛-inch slices using a mandoline or sharp knife.
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Arrange the sliced mushrooms in a single layer on the prepared baking sheet, ensuring they don’t overlap. Brush each side with olive oil and season with salt and pepper.
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Bake for 45 to 50 minutes, or until the mushrooms are completely dry and crispy with a dark color. Let them cool for a few minutes before eating.
