Make these crisps as a healthful alternative to the potato chip, and watch them disappear. They are a little crunchy and a little salty, and provide fiber, protein, iron and Vitamin D. Choosing mushrooms of similar size will help the crisps cook more evenly. Save, chop and store the stems in your freezer to use in your next batch of vegetable broth.
MAKES: 4 Servings
PREP/COOK TIME: 35minutes
- 1 pound (35 to 40) shiitake mushrooms, preferably of similar size
- 1/3 cup olive oil
- 1 teaspoon sea salt
Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
Clean and stem the mushrooms, reserving the stems, if desired (see headnote). Cut the caps into thin slices, transferring them to the baking sheet as you work. Drizzle with the oil and toss to coat evenly, then sprinkle with the salt. Roast for 20 to 30 minutes or until crisped, stirring the mushrooms once or twice as needed.
Let cool before serving or storing.
Storage The crisps can be refrigerated in an airtight container for up to 1 week; reheat in a 350-degree oven to crisp them up before serving.
Adapted from one of Casey Seidenberg's recipes.