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Chips & Crisps: Mushroom Chips

These chips will satisfy even those that are quite picky. They are boosted with great flavour and still very low in carbs! Mushrooms are also a good source of potassium which is sometimes deficient in low-carb diets.

Preparation time

Hands-on
Overall

Nutritional values (per serving):

3.9 grams 2 grams 3.2 grams 15.5 grams 9.1 grams 169 calories
Total Carbs5.8grams
Fiber2grams
Net Carbs3.9grams
Protein3.2grams
Fat15.5grams
of which Saturated9.1grams
Energy (calories)169kcal
Potassium550mg

Macronutrient ratio: Calories from carbs (9.2%), protein (7.5%), fat (83.2%)

Ingredients (makes 4 servings):

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions:

  1. Preheat the oven to low, 300 F / 150 C. Slice the mushrooms thinly with a knife or using a mandolin. If you can, get the biggest mushrooms you can (they will shrink a lot).

    Place the mushrooms in a single layer on a baking tray lined with baking sheet (or any non-stick surface). You can put them close, they will shrink a lot. Brush each mushroom with melted ghee or any fat suitable for baking (oils with high smoke points, e.g. ghee, coconut oil, red palm oil, lard).

    Sprinkle the mushrooms with salt and freshly ground black pepper. If you prefer a spicier taste, just add some chilli powder, garlic powder, etc. Place the mushrooms in the oven and bake for 45-60 minutes or until crispy and golden brown. Rotate the tray 2-3 times to make sure they are baked evenly. When done, cool down to room temperature and try not to eat them all! :-)

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Comments (12)

These really do cook down, but oh the flavor!  So good as a chip, but I am going to add them to breakfast as a crumbled topping to scrambled eggs.  Thanks for a keeper!  Zucchini chips will be next.

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What a great idea!! I think crumbled wild mushrooms would be best on top of eggs!

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I love the flavor of butter! The flavor of butter and coconut oil together is delicious as well. If you melt butter with one of the high-heat tolerant oils you may be pleasantly surprised. The butter won't be as temperamental with the heat.

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Thanks for the tips Allen!

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"oils with high smoke points, e.g. butter" - what?  Butter has a very low smoke point of 150C.

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Riot: Not a high smoke point compared to macadamia oil, for example, but it's probably meant more as a response to the craze of using extra virgin olive oil for everything. While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200+; it's better to use saturated fats for high heat cooking because they're less prone to oxidation. What actually browns during the cooking of butter is actually the sugars (lactose) and the milk proteins, so if that's a concern, you can use clarified butter (milk sugars removed through low heat cooking) or ghee (sugars AND proteins removed). The best would be

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Riot, yes I prefer ghee, not butter because butter can get burnt due to the lactose & casein. I agree Elisabeth! It was a typo - butter won'r be ideal in this recipe. I've got more about oils and fats here: ketodietapp.com/.../Complete-Guide-to-Fats-Oils-on-Low-Carb-Ketogenic-Diet

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YUM!!! I got some large flat mushrooms today - perfect for chips! Smile

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can u make these in the dehydrator?

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Hi Vanessa, I think you can. I'm not sure if I would use oil though...  Smile

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You can. I make oiled vegetable crisps in the dehydrator and they come out wonderful. Thanks for these recipes.

Reply

Great - I should try that too! Smile

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