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Author Topic: Crispy Mushroom Chips: The Recipe  (Read 958 times)

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Offline Herman Beck-Chenoweth

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Crispy Mushroom Chips: The Recipe
« Reply #1 on: December 21, 2013, 08:36:02 AM »
Crispy Mushroom Chips: The Recipe


Recipe & Photos From Nom Nom Paleo: Food For Humans by Michelle Tam and Henry Fong / Andrews McMeel Publishing, LLC 2013

Makes 2 servings.

The Players

    10 oz. king oyster mushrooms
    2 tbsp. melted ghee or fat of choice (where to find ghee from grass-fed cows)
    kosher salt (where to find REAL Kosher Sea Salt)
    freshly ground black pepper

The How-To

1. Preheat the oven to 300F with the rack in the middle position. Line a couple of rimmed baking sheets with parchment paper.

2. Use a mandoline slicer or knife to cut the mushrooms into 1/8-inch-thick slices. Arrange them in a single layer on the lined baking sheets. Make sure the mushrooms are super dry, and leave some space between the slices. Brush the melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.

3. Bake each tray for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp after they leave the oven, so don’t pull them out until they’re crunchy.


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