Homemade Crispy Mushroom Chips for replace POTATO CHIPS
Eating healthfully at every single meal can be a challenge, but simply replacing some of your usual pantry staples with healthier options can help in a really big way! When we’re hungry, we tend to reach for what’s on hand. And by keeping healthy food swaps around, we set ourselves up for nutritional success. That doesn’t mean you need to sacrifice flavour. Some of these healthy swaps are even more delicious and flavourful than what they’re replacing! It also doesn’t mean you need to eliminate certain foods from your diet altogether. The point is to balance your diet and reach for nutritious options more often, building better habits that lead to a healthier you along the way. With just a bit of time and a handful of real, whole ingredients, you can make a delicious assortment of~
Crispy Mushroom Chips
- 10 ounces (300 grams) king oyster mushrooms
- 2 tablespoons melted avocado oil
- Freshly ground pepper
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.
Cut the mushrooms in half lengthwise, and then use a slicer to cut them into ⅛-inch slices.
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.
Brush avocado oil on both sides of the mushroom slices, and season with salt and pepper to taste.
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.