HOW TO MAKE MUSHROOM CHIPS RECIPES
MUSHROOM CHIPS RECIPE - FOOD.COM
This I saw on the Tony Danza Show by Chef David Burke (01/19/06) and we then made them. I have taken the liberty of tweaking it ever so slightly.
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- With a sharp knife or a mandolin, slice each mushroom cap horizontally into very thin, almost translucent slices.
- In a small saucepan, over medium heat, heat oil to 375ºF.
- Add mushroom slices, a few at a time, to hot oil and fry until golden brown, about 6 minutes.
- With a slotted spoon, remove mushroom slices from oil and drain on paper towels; repeat until all mushrooms are cooled.
- Sprinkle with salt and black pepper if using.
- Now, sprinkle with a few chopped parsley leaves.
- The mushroom chips will become crisper as they cool; allow 1 hour.
- Serve with cocktails, as a soup garnish, on a salad and/or with a steak.
Nutrition Facts : Calories 494.3, FatContent 54.7, SaturatedFatContent 7.1, CholesterolContent 0, SodiumContent 2.8, CarbohydrateContent 1.9, FiberContent 0.6, SugarContent 0.9, ProteinContent 1.8
CRISPY MUSHROOM CHIPS RECIPE (2 INGREDIENTS) - KETOCONNECT
Steps:
- Preheat the oven to 340 degrees
- Wash and thinly slice the mushrooms
- Spray a baking sheet with a thin layer of oil. Lay out the mushroom slices making sure none are touching.
- Spray the mushrooms lightly with avocado oil and sprinkle with salt and pepper to taste.
- Bake for 40-45 minutes, or until the chips have shrunk and browned. They will crisp a bit more after cooling.
Nutrition Facts : Calories 8 kcal, CarbohydrateContent 1 g, ProteinContent 1 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 2 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 1 g, ServingSize 1 serving
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