Can I use other types of mushrooms for this recipe?

Absolutely! While baby bellas provide a great meaty texture, you can experiment with white button mushrooms, king oyster (sliced lengthwise), or even portobello caps cut into smaller pieces. Each variety will bring its own unique flavor and texture to the dish. Just adjust cooking times slightly as needed.

My chips came out soggy instead of crispy. What went wrong?

Soggy chips usually happen when the mushrooms release too much moisture during cooking. Make sure you're not washing your mushrooms (just wipe them clean), slice them not too thick but not paper-thin, and ensure your oven is fully preheated to 420°F. Also, allowing them to cool properly helps them crisp up.

Can I make these dairy-free?

The cheese is a key component for the crispy texture, but you can experiment with dairy-free cheese alternatives. Look for ones that melt well and can crisp up. Nutritional yeast won't provide the same texture but can add a cheesy flavor. The results will be different but still tasty!

How do I know when they're done baking?

The perfect mushroom chips will have golden brown cheese edges and the mushrooms will have shrunk slightly and darkened. If you're unsure, it's better to remove them from the oven a minute early and check - you can always put them back in for another minute, but you can't undo burning!

Crispy Mushroom Chips Recipe

Description

Delicious and crispy mushroom chips baked to perfection with a cheesy crust, perfect as a snack or appetizer, and enhanced with optional garnishes or dips for added flavor.

Ingredients

Units Scale

Mushrooms and Cheese

- 24 oz baby bella mushrooms (medium to large size works best)
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella

Seasonings

- Salt, onion powder, and black pepper to taste

Optional

Olive oil for garnish
Chopped parsley for garnish
Lazy Tzatziki for dipping

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Instructions

Preheat the oven: Preheat your oven to 420℉. Line a large rimmed sheet pan with parchment paper.
Prepare the mushrooms: Wipe clean or peel the mushrooms as needed and slice them to a medium thickness.
Layer cheese and mushrooms: Sprinkle the shredded parmesan and mozzarella cheese evenly on the prepared sheet pan to form a thin layer. Place the sliced mushrooms close together on top of the cheese, ensuring they are touching but not overlapping. Sprinkle salt, onion powder, and black pepper to taste.
Bake the chips: Bake the mushroom chips for 15-17 minutes or until the edges of the cheese turn golden brown. Keep an eye on them toward the end to prevent burning.
Finish and garnish: Remove the sheet pan from the oven promptly. Optionally, lightly brush the tops of the mushrooms with olive oil. Allow the chips to cool slightly, then break them apart with your hands or a knife. Optionally garnish with chopped parsley and serve.

Notes

Be careful while baking as the cheese can burn quickly near the end.
Ensure that the mushrooms are clean and dry before slicing to avoid excess moisture.
Serve them as is or pair them with a dip like Lazy Tzatziki for extra flavor.

Nutrition

Serving Size: 1/4 of recipe
Calories: 150-200 (approx)
Sugar: 2g
Sodium: 300mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 10g
Cholesterol: 20mg