Looking for a healthy, homemade snack that’s both satisfying and easy to make? I’ve got just the recipe for you! Oven baked mushroom chips are a delicious alternative to regular potato chips. They’re crispy, light, and packed with flavor, making them the perfect appetizer or snack.
What I love most about this oven baked mushroom chips recipe is how simple it is. With just a few ingredients and a little time in the oven, you can whip up a batch of these tasty chips. The earthy taste of the mushrooms pairs perfectly with just a sprinkling of salt and pepper, creating a snack that’s both delicious and nutritious.
Whether you’re trying to eat healthier or just looking for a new snack to try, these mushroom chips are a fantastic choice. They’re great on their own or as a crunchy addition to your favorite dips. I can’t wait for you to try them and see for yourself just how addictive they can be!
Oven baked mushroom chips recipe
Ingredients
- 3 ounces button mushrooms
- 3 ounces brown pearl mushrooms
- 1 portabella mushroom
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C).
- Prepare Mushrooms: Slice the mushrooms thinly, no more than 1/4 inch thick.
- Oil and Season: Brush both sides of the mushroom slices with olive oil and spread them out on parchment paper-lined baking sheets. You will need two baking sheets. Season with salt and pepper to taste.
- Initial Baking: Place one baking sheet on the top rack and the other on the bottom rack of the oven. Bake for 30 minutes.
- Switch and Continue Baking: Switch the positions of the baking sheets, moving the top one to the bottom and the bottom one to the top. Bake for another 30 minutes.
- Check for Crispness: Check the mushrooms for crispness. If needed, bake for a few additional minutes. Portobello slices may need approximately 10 extra minutes.
- Serve: Enjoy your mushroom chips hot from the oven as a crispy snack or side dish.
Preparing your mushrooms
For the crispest, most flavorful mushroom chips, it’s essential to start with the right preparation. This includes selecting the freshest mushrooms, cleaning them properly, and preheating your oven to the correct temperature.
Selecting the best mushrooms
I love using Button Mushrooms, Cremini, and Portobello Mushrooms for their texture and flavor. Each type offers unique benefits, but they all make excellent chips if chosen correctly. Look for mushrooms that are firm to the touch without any slimy spots. Fresh mushrooms should also have a pleasant smell, not too pungent or earthy.
Avoid mushrooms with bruises or wrinkles. Freshness is key for a great crunch. King Oyster Mushrooms can also work, especially for larger chip sizes.
Cleaning and slicing techniques
Proper cleaning is vital since you don’t want any dirt in your mushroom chips. I usually use a damp paper towel to gently wipe each mushroom. Avoid washing them under running water as mushrooms absorb water quickly, which can ruin their texture during baking.
When it comes to slicing, uniformity is essential for even cooking. I prefer using a Mandoline Slicer to get thin, consistent slices around 1/4 inch thick. If you don’t have a mandoline, a sharp knife works fine. Just be sure to keep your slices as even as possible.
Preheating your oven
A well-preheated oven ensures your mushroom chips come out just right. Set your oven to 300°F to start. This low temperature helps in slowly driving out the moisture from the mushrooms, making them crisp without burning.
I find it helpful to use parchment paper on my baking sheets. It prevents sticking and makes cleanup easier. Once your oven reaches the desired temperature, you’re ready to start baking.
Remember, each oven is slightly different, so keep an eye on your chips during the process to avoid overcooking. Switching the positions of the trays halfway through can also help in achieving even crispness.
Baking and seasoning
Baking mushroom chips to crispy perfection involves careful arranging, choosing the right oil and seasonings, and baking them just right. Let’s dig into each step.
Arranging on a baking sheet
To start, I make sure the mushrooms are evenly sliced, about 1/4 inch thick. Then, I lay out a piece of parchment paper on a baking sheet. Not only does the parchment prevent sticking, but it also makes cleanup easier.
Next, I place the mushroom slices on the sheet, ensuring they don’t touch each other. This promotes even baking, helping each slice become crispy and golden brown. If the slices are too crowded, they steam instead of bake, resulting in a soggier texture.
Choosing and mixing oil and seasonings
I prefer using olive oil for its rich flavor and health benefits. Avocado oil or coconut oil are also great choices, offering different flavor profiles and high smoke points. For a basic seasoning, I use salt and black pepper. Sometimes, I like to mix in garlic powder or paprika for extra flavor.
For a more savory touch, Parmesan cheese and Italian seasonings can be sprinkled on top. A small amount of oil is enough to coat the mushrooms lightly, ensuring they become crispy without adding too much fat. Salt is key for enhancing flavor, but herbs bring out the best in the mushrooms.
Baking to crispy perfection
I preheat the oven to a moderate temperature, usually around 300°F to 340°F, depending on the recipe. Once preheated, I place the baking sheets in the oven. It’s crucial to bake for about 30 minutes or until the mushrooms are crispy and golden brown.
To ensure even baking, I may switch the positions of the trays halfway through. The low and slow approach helps reduce the moisture content steadily, creating the perfect balance of crunchiness without burning the delicate mushrooms.
Properly baked mushroom chips have a delightful crunch and rich flavor, making them a fantastic, healthy snack.