Mushroom chips

These mushrooms require just a few minutes of prep using a mandoline, before going into the oven to cook until crispy. The finished chips deliver a very intense umami flavor.

Mushroom chips (adapted from a Nom Nom Paleo recipe)

2 king oyster mushrooms (about 200g) – or any other large mushroom such as portobello

1 tablespoon ghee, melted – or the cooking oil/fat of your choice

salt and pepper

Serves 2-4 as a light snack

Preheat your oven to to 150°C/300°F/gas mark 2. Line a baking sheet with parchment paper.

Clean the mushrooms with a damp paper towel and dry carefully. Cut each mushroom in half lengthwise, then slice lengthwise using a mandoline on the thinnest setting.

Place the mushroom slices on the baking sheet in a single layer. Brush lightly with the melted ghee, and season lightly with salt and pepper.

The chips will need about 60 minutes in the oven, but start checking after 45 minutes. When done, the chips should be completely crispy – there were a few slightly soft chips that I had to put back in the oven for 10 minutes.

Carefully remove from the baking sheet and blot on some paper towel, then serve immediately.