Recent Posts
New to Keto?
Keto Recipes
Articles & Guides
Keto Food List
Keto Calculator
The New Mediterranean Diet Cookbook The New Mediterranean Diet Cookbook The New Mediterranean Diet Cookbook
The New Mediterranean Diet Cookbook
Martina Slajerova | Dr. Nicholas Norwitz | Thomas DeLauer | Rohan Kashid
Find out more...
"This book is incredible!" - CHRIS PALMER, MD.

Easy Low-Carb Mushroom Chips

4.7 stars, average of 204 ratings
By Martina Slajerova, updated January 16 202015

Easy Low-Carb Mushroom ChipsShareFollow us 182.8k

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.

Hands-on Overall

Serving size about 1/3 cup

Allergy information for Easy Low-Carb Mushroom Chips

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
Vegan
Download Recipe

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
  1. Blog
  2. Recipes
  3. Snacks
  4. Easy Low-Carb Mushroom Chips
  1. Blog
  2. Recipes
  3. Vegan
  4. Easy Low-Carb Mushroom Chips
  1. Blog
  2. Recipes
  3. Vegetarian
  4. Easy Low-Carb Mushroom Chips
  1. Blog
  2. Recipes
  3. Easy Low-Carb Mushroom Chips
  1. Blog
  2. Martina Slajerova
  3. Easy Low-Carb Mushroom Chips

Do you like this recipe? Share it with your friends! 

Facebook
Twitter
Pinterest
Reddit
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.

More posts by Martina Slajerova
Martina Slajerova

Let us know what you think, rate this recipe!

Leave a comment

Note: Any links to products or affiliate links will not be approved.
Please note that we do not offer personalised advice. For any diet related questions, please join our Facebook community.
B I U “ ”

Cancel

Comments (15)

Wow. I don't do keto but a lot of keto stuff is ok for me (vegetarian allergic to dairy and egg and a tad intolerant of something in the non-gluten part of wheat....).
I am seriously kitchen-challenged and even I could do this. I tested a few ounces of sliced mushrooms (just plain old white ones), let them get hot in my little convection/ toaster oven and then flipped them around in 1 tsp coconut oil, and let them go at 350 degrees F. Just checked them to see when they were fine for me (all for me!), didn't need to go ultra crispy. I probably could omit the oil, they tasted pretty good without it. I didn't add anything else.
I usually only eat mushrooms raw because I don't like them wet and slippery like they get in cooked dishes and salads.  This is the best way ever! Taste like bacon to me (well, good vegan bacon, in my case).  

That sounds like a challenge - you are basically following a vegan keto diet, right? I think it's better to use the oil just to have some fats in the recipe, and you could add a bacon-style seasoning. I'm not sure what is used in vegan bacon (I saw products made with young coconut) but I'm sure it would be great with mushrooms too. You can find more vegan keto recipes under Caterogies at: KetoDiet Blog: Recipes

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

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.

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

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.

Thanks for the tips Allen!

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

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

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

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

can u make these in the dehydrator?

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

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

Great - I should try that too! 😊