Easy Low-Carb Mushroom Chips

Martina SlajerovaUpdated 16 January 2020★★★★★4.7 (452 ratings)

Ready in 1h 30m
3.9 g net carbs
169 kcal
Serves 4

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These chips will satisfy even those that are quite picky. They are boosted with great flavour and still very low in carbs! Mushrooms are also a good source of potassium which is sometimes deficient in our diets.

Step-by-step

Preheat the oven to low, 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Slice the mushrooms thinly with a knife or using a mandolin. If you can, get the biggest mushrooms you can (they will shrink a lot).
Place the mushrooms in a single layer on a baking tray lined with baking sheet (or any non-stick surface). You can put them close, they will shrink a lot.
Brush each mushroom with melted ghee or any fat suitable for baking (oils with high smoke points, e.g. ghee, coconut oil, red palm oil, lard).
Sprinkle the mushrooms with salt and freshly ground black pepper. If you prefer a spicier taste, just add some chilli powder, garlic powder, etc.
Place the mushrooms in the oven and bake for 45-60 minutes or until crispy and golden brown. Rotate the tray 2-3 times to make sure they are baked evenly. When done, cool down to room temperature and try not to eat them all! :-)

Recipe

Easy Low-Carb Mushroom Chips

★★★★★4.7 (452 ratings)

Never heard of mushroom chips? They are easy to make, low in carbs and perfect for snacking.

Hands on: 15m
Overall: 1h 30m
Servings: 4

3.9 g
Net carbs: 3.2 g
Protein: 15.5 g
Fat: 169
kcal

Pin Rate

Ingredients makes 4 servings

6 to 8 Portobello mushrooms (600 g/ 10.6 oz)
4 tbsp ghee (or coconut oil, red palm oil or other cooking oil), melted
¹/₂ tsp sea salt
dash freshly ground black pepper

Instructions

Preheat the oven to low, 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Slice the mushrooms thinly with a knife or using a mandolin. If you can, get the biggest mushrooms you can (they will shrink a lot).
Place the mushrooms in a single layer on a baking tray lined with baking sheet (or any non-stick surface). You can put them close, they will shrink a lot.
Brush each mushroom with melted ghee or any fat suitable for baking (oils with high smoke points, e.g. ghee, coconut oil, red palm oil, lard).
Sprinkle the mushrooms with salt and freshly ground black pepper. If you prefer a spicier taste, just add some chilli powder, garlic powder, etc.
Place the mushrooms in the oven and bake for 45-60 minutes or until crispy and golden brown. Rotate the tray 2-3 times to make sure they are baked evenly. When done, cool down to room temperature and try not to eat them all! :-)

Nutrition per serving, about ⅓ cup

Carbs 9%Protein 8%Fat 83% of calories

Net carbs: 3.9 g
Total carbs: 5.8 g
Fiber: 2 g
Sugars: 3.8 g
Protein: 3.2 g
Fat: 15.5 g
Saturated fat: 9.1 g
Calories: 169 kcal
Sodium: 306 mg · 13.3% RDA
Magnesium: 0 mg · 0.09% RDA
Potassium: 550 mg · 27.5% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Portobello mushrooms, fresh	3.9 g	3.2 g	0.5 g	33
Ghee	0 g	0 g	15 g	136
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	3.9 g	3.2 g	15.5 g	169

Gluten free
Dairy free
Egg free
Nut free
Nightshade free
Pork free
Avocado free
Coconut free
Fish free
Shellfish free
Pescatarian
Vegetarian
Vegan

Comments & ratings (15)

4.7452 ratings

5 ★375
4 ★44
3 ★12
2 ★16
1 ★5

jwoolman28 August 2020
Wow. I don't do keto but a lot of keto stuff is ok for me (vegetarian allergic to dairy and egg and a tad intolerant of something in the non-gluten part of wheat....).
I am seriously kitchen-challenged and even I could do this. I tested a few ounces of sliced mushrooms (just plain old white ones), let them get hot in my little convection/ toaster oven and then flipped them around in 1 tsp coconut oil, and let them go at 350 degrees F. Just checked them to see when they were fine for me (all for me!), didn't need to go ultra crispy. I probably could omit the oil, they tasted pretty good without it. I didn't add anything else.
I usually only eat mushrooms raw because I don't like them wet and slippery like they get in cooked dishes and salads. This is the best way ever! Taste like bacon to me (well, good vegan bacon, in my case).
1. Martina @ KetoDietAuthor1 September 2020
  That sounds like a challenge - you are basically following a vegan keto diet, right? I think it's better to use the oil just to have some fats in the recipe, and you could add a bacon-style seasoning. I'm not sure what is used in vegan bacon (I saw products made with young coconut) but I'm sure it would be great with mushrooms too. You can find more vegan keto recipes under Caterogies at: Recipes
C W12 January 2020
Delicious. No more buying the expensive bags of snack mushrooms. Thank you.
Dawnab9 January 2015
These really do cook down, but oh the flavor! So good as a chip, but I am going to add them to breakfast as a crumbled topping to scrambled eggs. Thanks for a keeper! Zucchini chips will be next.
1. Martina @ KetoDietAuthor10 January 2015
  What a great idea!! I think crumbled wild mushrooms would be best on top of eggs!
Allen18 November 2014
I love the flavor of butter! The flavor of butter and coconut oil together is delicious as well. If you melt butter with one of the high-heat tolerant oils you may be pleasantly surprised. The butter won't be as temperamental with the heat.
1. Martina @ KetoDietAuthor18 November 2014
  Thanks for the tips Allen!
Riot5 July 2014
"oils with high smoke points, e.g. butter" - what? Butter has a very low smoke point of 150C.
1. Elizabeth13 October 2014
  Riot: Not a high smoke point compared to macadamia oil, for example, but it's probably meant more as a response to the craze of using extra virgin olive oil for everything. While EVOO is a much more healthy fat than hydrogenated vegetable and seed oils, the delicate nutrients and flavour compounds in extra virgin (as opposed to regular pressed olive oil) are volatile and prone to oxidise at temperatures over 200+; it's better to use saturated fats for high heat cooking because they're less prone to oxidation. What actually browns during the cooking of butter is actually the sugars (lactose) and the milk proteins, so if that's a concern, you can use clarified butter (milk sugars removed through low heat cooking) or ghee (sugars AND proteins removed). The best would be
2. Martina @ KetoDietAuthor13 October 2014
  Riot, yes I prefer ghee, not butter because butter can get burnt due to the lactose & casein. I agree Elisabeth! It was a typo - butter won'r be ideal in this recipe. I've got more about oils and fats here: Complete Guide to Fats & Oils on a Low-Carb Ketogenic Diet
Emma13 April 2014
YUM!!! I got some large flat mushrooms today - perfect for chips! 😊
Vanessa7 September 2013
can u make these in the dehydrator?
1. KetoDietAuthor9 September 2013
  Hi Vanessa, I think you can. I'm not sure if I would use oil though... 😊
2. Cassie8 August 2015
  You can. I make oiled vegetable crisps in the dehydrator and they come out wonderful. Thanks for these recipes.
  1. Martina @ KetoDietAuthor10 August 2015
    Great - I should try that too! 😊

Easy Low-Carb Mushroom Chips

Step-by-step