Mushroom Chips
Paper-thin portobello slices transform into irresistibly crispy chips with a smoky, spiced finish. These earthy bites disappear fast at parties, but I love keeping a batch around for those moments when only something crunchy and savory will do.
By Chef Laura Bonicelli
Prep Time
10 min
Cook Time
55 min
Total Time
1 hr 5 min
Servings
2 servings
Ingredients
- canola cooking spray
- 6 portobello mushrooms
- chili powder
- smoked malden sea salt
Nutrition Facts
Per Serving (serves 2 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF. Line a baking sheet with foil or parchment paper. Spray the surface with cooking spray.
- 2
Thinly slice the portobello mushrooms. Place on the baking sheet in a single layer. Spray the mushrooms with canola cooking spray and sprinkle with chili powder and salt.
- 3
Bake the mushrooms for 45 to , until browned and crisp. The mushrooms will shrink significantly. Store leftover mushrooms covered in the refrigerator. Reheat for 3 to until re-crisped.