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Easy Low-Carb Mushroom Chips

4.7 stars, average of 116 ratings
By Martina Slajerova, updated January 16 202013

Easy Low-Carb Mushroom ChipsPin recipeFollow us 130.4k

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 our diets.

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Nutritional values (per serving, about 1/3 cup)

Net carbs3.9 grams
Protein3.2 grams
Fat15.5 grams
Calories169 kcal

Calories from carbs 9%, protein 8%, fat 83%

Total carbs5.8 gramsFiber2 gramsSugars3.8 gramsSaturated fat9.1 gramsSodium306 mg(13% RDA)Magnesium0 mg(0% RDA)Potassium550 mg(27% EMR)

Ingredients (makes 4 servings)

  • 6 to 8 Portobello mushrooms (600 g/ 10.6 oz)
  • 4 tbsp ghee (or coconut oil, red palm oil or other cooking oil), melted
  • 1/2 tsp sea salt
  • dash freshly ground black pepper

Instructions

  1. Preheat the oven to low, 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). 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).
    Easy Low-Carb Mushroom Chips
  2. 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.
  3. 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).
    Easy Low-Carb Mushroom Chips
  4. Sprinkle the mushrooms with salt and freshly ground black pepper. If you prefer a spicier taste, just add some chilli powder, garlic powder, etc.
  5. 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! :-)
    Easy Low-Carb Mushroom Chips

Ingredient nutritional breakdown (per serving, about 1/3 cup)

Net carbsProteinFatCalories
Portobello mushrooms, fresh
3.9 g3.2 g0.5 g33 kcal
Ghee
0 g0 g15 g136 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Total per serving, about 1/3 cup
3.9 g3.2 g15.5 g169 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Martina Slajerova

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Comments (13)

Delicious. No more buying the expensive bags of snack mushrooms. Thank you.

Reply

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.

Reply

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

Reply

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.

Reply

Thanks for the tips Allen!

Reply

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

Reply

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

Reply

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: Complete Guide to Fats & Oils on a Low-Carb Ketogenic Diet

Reply

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

Reply

can u make these in the dehydrator?

Reply

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

Reply

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! 😊

Reply