Easy Low-Carb Mushroom Chips

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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.

Hands-on 15 minutes Overall 75-95 minutes

Nutritional values (per serving)

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

Ingredients (makes 4 servings)

• 600g Portobello mushrooms (10.6 oz)
• 4 tbsp ghee (or coconut oil, red palm oil or other cooking oil), melted
• ¹/₂ tsp salt (I used pink Himalayan)
• dash freshly ground black pepper

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, 150 °C/ 300 °F. 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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