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Crispy Mushroom Chips
While reorganizing the kitchen today, Larry and I came across a number of jars and glass containers filled with dehydrated mushrooms. We had made them months ago and then after eating a lot of them, we just went on to other foods and forgot about these.
Finding them anew reminded us how much we love “crispy mushroom chips”.
I first learned about these years ago from a blog about cooking real food.
I made them as soon as I could go buy mushrooms.
I couldn’t stop eating them. Really. Because they are wholefoods and very nutritious. You can eat your fill with no ill effects. And you can put any herbs and spices and flavorings that you want on them and they will taste like industrial chips, only better.
It’s so simple to make these. Just slice the mushrooms, mix them with seasoning, and put them in the dehydrator.
Who knew dried vegetables could taste so good!
Of course, this is my own version.
- 1 pound white or crimini mushrooms
- 1/4 teaspoon whole salt (optional, we actually no longer use salt)
- 1 teaspoon powdered garlic
- 2 tablespoons fresh parsley
- Trim the end of the stem off the mushroom, but leave the stem inside the cap. Cut into thin slices, about 1/8-inch thick.
- Place the mushroom slices in a large bowl and sprinkle with seasoning. Mix gently with your hands until all the mushroom slices are covered.
- Put the mushrooms on a dehydrator tray. They can be close, but don’t let them touch. Give them space for the air to move around them.
- Dehydrate for 4-6 hours, or until crisp. If you don’t have a dehydrator, put them in a low oven
You can literally make these “free food” chips to taste like anything: paprika, lemon pepper, soy sauce and ginger…I’ve been using an organic Italian seasoning I particularly love.
You can make crispy mushroom chips out of any type of mushroom you can slice. We use crimini or button mushrooms most of the time, but if you can get trumpet mushrooms they are wonderful! They are actually sweet when dehydrated.