Low Carb Baked Mushroom Chips & Soy Sauce Mayo Dip
ULTRA Crispy Baked Portobello Mushroom Chips Recipe + Sesame Mayo Dipping Sauce!
For a FUN-gus twist on homemade veggie chips, try this low carb baked mushroom chips recipe! They’re incredibly easy to make with just 4 ingredients, yet there’s so much salty, crunchy, umami goodness packed into every chip. Irresistible all on their own, or maximize the deliciousness with some creamy soy sauce mayo for dipping!
I know, slicing soft, spongy mushrooms and baking them into chips might sounds strange… Trust me though—these are some of the tastiest and CRISPIEST vegetable chips I’ve ever made! (Okay, so technically these are fungus chips, but you know what I mean.)
Mushrooms are one of my favorite foods. They’re rich and hearty, with an earthy, savory flavor that works well in so many different dishes. Plus, Portobello mushrooms are highly nutritious, with a surprisingly high protein content and low in net carbs. Making these baked mushroom chips an awesome crunchy low carb snack option!
When cooked, mushrooms become juicy little flavor sponges. But, I’ll show you how to make make mushroom chips so they’re perfectly crispy—in just a few simple steps!
How to Make Mushroom Chips (or Any Veggie Chips!)
In the past, I’ve dabbled in homemade veggie chips of all kinds: potato chips and sweet potato chips, all sorts of root vegetable chips, crunchy carrot crisps, even Brussels sprouts chips made from the leaves of the sprouts. With all of that veggie-chip experience, I figured it was about time that I give mushroom chips a try!
Portobello mushrooms have a hearty, fibrous texture that actually makes them a great candidate for baking into crispy chips. IF you follow a few easy tips:
Tip #1: Thinly Slice Your Mushrooms
To get any kind of veggie chip to actually crisp up in the oven, they need to be SUPER thinly sliced. Larger, thicker pieces will retain their water content—becoming soft and tender in the oven, rather than drying out and becoming crisp!
A knife works fairly well for slicing mushroom chips, if you’ve got a steady hand and feel comfortable with it But, if you can, I recommend using a mandolin (while wearing safety glove!) to make the slicing easier and more consistent. You do have to be a bit patient and gentle since they’ve got a softer, spongy texture, but it will work once you get the feel of it!
Whichever slicing method you use, it’s best to aim to slice your mushrooms about ¼-inch thick or thinner. Ideally, they should look like thin fuzzy, mushroom mustaches.
Tip #2: Use a Wire Baking Rack
This may be the most important tip of all for making crispy mushroom chips: bake them on a wire baking rack, not just lying flat on a baking sheet. There are plenty of affordable options, and it will make SUCH a huge difference in the texture of your chips.
When veggie chips are placed flat on a baking sheet, they generally turn out soft and soggy in some areas, maybe a bit crispy or even burnt around the edges. (Sometimes, you can make potato or sweet potato chips without a wire rack and flip halfway through baking, but they’re still never AS crispy.)
But, by arranging your mushroom chips on a wire rack, the heat in the oven is able to circulate ALL the way around the chips. They’ll cook more evenly, dry out more quickly, and crisp up perfectly without burning! Seriously, a wire rack makes for the BEST veggie chips—no matter the type of veggie.
Tip #3: Fat is Crucial & Season to Taste
Even though there’s more and more research about how good and crucial fat is for our bodies, I know there’s still a lot of fear around fats and oils. But, as long as you’re using healthy cooking oils at the proper heat levels, fat is a super nutrient! Plus, it adds loads of flavor to our cooking and it’s the key to getting that crispiness in any vegetable chip recipe.
For these low carb mushroom chips, I just brush melted ghee and sesame oil onto both sides of my mushroom slices, then sprinkle with salt before baking. Ghee is a great high-smoke-point cooking fat, and I think it produces a crispier crunch than many other oils. I also LOVE its rich, nutty flavor paired with the savory sesame oil and those earthy mushrooms!
If you wanted to keep your mushroom chips vegan, you could try a different plant-based oil with a high smoke point, like avocado oil or coconut oil. Ultimately, you’ll just NEED some kind of fat source to get your chips crispy and flavorful.
And you’re welcome to get creative with even more seasonings! In general, salt is my go-to seasoning for veggie chips, but use any flavorings that YOU enjoy.
Tip #4: Bake Until Crispy, Crunchy—But Not Burned!
Once your mushroom slices are brushed with ghee and seasoned to taste, they’re ready to bake! These Portobello mushroom chips actually have a longer bake time than most veggie chips—around 45 to 50 minutes. But, I promise, it’s worth the wait!
But I still advise that you start with less cooking time and monitor your chips as they while they’re in the oven. When they’re as crispy-crunchy as you’d like them to be, that’s when you know they’re done. Once they’re done, I think it’s best to enjoy your baked mushroom chips immediately! (Or, store them in an airtight container and they’ll still be tasty later, too.)
Soy Sauce Mayo for Dipping (or Drizzling, or Spreading, or Finger-Licking)
Last but not least, every chip deserves a good dip. And this soy sauce mayo dip is the perfect match for these low carb mushroom chips! Creamy, fat-rich, and ultra-flavorful—it’s almost like a spicy mayo, but with a savory kick of sesame and mustard rather than a kick of heat.
Made with avocado oil mayo, it’s a clean mayonnaise option that you can feel good about, and with the kind of fuel needed on any low carb lifestyle or keto diet. You can find avocado oil mayo online or in some stores, or it’s super easy to make homemade avocado oil mayo for yourself!
Pair your soy sauce mayo dip with some baked mushroom chips, and you’ve got the ultimate keto snack. A crunchy, salty, indulgently creamy duo—with 28g of fuel-filled fats and only 2g net carbs per serving! Also a tasty dip served with raw veggies, spread onto your favorite protein as a sauce, or perhaps devoured by the spoonful.
Low Carb Mushroom Chips & Soy Sauce Mayo Dip
Low Carb Portobello Mushroom Chips
- 2 Portobello mushrooms
- 1 Tbsp ghee or butter, melted
- 1 Tbsp sesame oil
- pinch of salt
Soy Sauce Mayo Asian Dip
- ½ cup avocado oil mayonnaise, store-bought or homemade, or regular mayonnaise
- 1 Tbsp soy sauce
- 1 Tbsp fresh basil
- 2 tsp sesame oil
- 1 tsp sesame seeds
- 1 tsp rice vinegar
- ¼ tsp dry mustard
To make baked mushroom chips
- Preheat oven to 325°F (160°C).
- Slice mushrooms as thinly as possible (using a mandolin, if you have one).
- In a small bowl, mix melted ghee and sesame oil
- Line a baking sheet with parchment and top with a wire baking rack. Add mushrooms and brush both sides with ghee. Sprinkle salt over top.
- Bake 50 minutes, until crunchy as desired.
- Best served and enjoyed immediately!
- Yields 2 servings.
To make simple Asian dipping sauce
- In a mixing bowl, combine all ingredients and mix well to combine.
- Serve with baked mushroom chips or your favorite dippers and enjoy!
- Store in the fridge in an airtight container for up to 1 week.
- Yields ½ cup soy sauce mayo dip.
Soy Sauce Mayo Dip NutritionPer 1 Tbsp dip, yields 8 servings:
113 calories | 13g fat | 0g carbs | 0g fiber | 0g sugars | 0g protein | 0g net carbs