Low Carb Mushroom Chips & Soy Sauce Mayo Dip

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Low Carb Mushroom Chips & Soy Sauce Mayo Dip

Print Recipe

Prep Time 30

Cook Time 50

Total Time 1 20

Servings servings

Calories 150

Author Alyssia Sheikh

Ingredients

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

Instructions

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.

Video

Notes

Soy Sauce Mayo Dip Nutrition

Low Carb Mushroom Chips Nutrition

Provided below per 1 serving—which is the amount of chips yielded from 1 medium-sized Portobello mushroom. Nutrition may vary slightly, depending on the size of your mushrooms.

Net Carbs Per Serving: 2g

Nutrition