Mushroom chips are an easy dairy free gluten free snack that’s ready in less than 30 minutes. Pan fried thin sliced mushrooms for a slightly crispy snack or add to your favorite recipes!
8–10oz of cremini or baby bella mushrooms, sliced thin (see photo above for example)
2 and 1/2 or 3 tablespoons olive oil (depends on whether you use 8oz or 10oz of mushrooms)
1. To a medium pan add the olive oil. If you’re using an 8oz package of mushrooms use the 2 and 1/2 tablespoons of oil. If you’ve got the 10oz pack of mushrooms go with 3 tablespoons. Heat over medium heat then add the mushrooms.
2. Saute the mushrooms for 13-15 minutes until crispy but not burned, stirring occasionally but letting them get browned. Keep an eye on them at the end so they don’t burn. The mushrooms will shrink up as they cook if your pan looks too full to start. I alternate between medium and medium high heat to get the level of crispiness I wanted. Spoon onto a paper towel lined plate, sprinkle with salt, then eat!
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