Crispy Mushroom Chips Recipe
Light and crunchy keto mushroom chips are the perfect umami bomb!
Servings 4 Servings
Calories 8kcal
Equipment
Ingredients
- 6 large Mushrooms We used Portabella
- Avocado Oil Spray
- Pink Himalayan Salt to taste
- Black Pepper to taste
Instructions
- Preheat the oven to 340 degrees
- Wash and thinly slice the mushrooms
- Spray a baking sheet with a thin layer of oil. Lay out the mushroom slices making sure none are touching.
- Spray the mushrooms lightly with avocado oil and sprinkle with salt and pepper to taste.
- Bake for 40-45 minutes, or until the chips have shrunk and browned. They will crisp a bit more after cooling.
Notes
Net Carbs: 0
Nutrition
Calories: 8kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 2mg | Potassium: 110mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg