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!
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.)
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!
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!
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
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.
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!
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
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)
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.