Crispy Mushroom Chips {Paleo, Grain-Free, Addictive}


Want a Paleo chip? Something grain-free, legume-free, crispy & salty? In her new cookbook Nom Nom Paleo: Food for Humans, Michelle Tam describes these Crispy Mushroom Chips this way:

“Even the pickiest fungi-hater will fall madly in love with these crispity-crunchity oven-baked mushroom chips. To mere mortals like you and me, they’re irresistible — like potato chips on flavor-enhancing steroids.”

I have to agree.

What makes these chips addictive? Three words:


What is umami? It is the fifth flavor — everything robust, savory, and mouthwatering. Michelle describes it this way:

When something tastes insanely awesome in a way that’s not sweet, salty, sour, or bitter, guess what? You’re experiencing umami!

Think of the flavors that make you salivate — bacon, mushrooms, tomatoes, seared meats, shrimp paste, tamari. These are all high-umami foods.

So when you eat these chips? It’s like an explosion of full-bodied flavor on your tongue.

Soooooo good.

Before I get to the recipe, may I take a moment to collapse into fangirlish delight over this cookbook?

It’s unlike any cookbook you’ve ever held in your hands before.

Pinky swear.

nom nom paleo cookbook

It has cartoons.

Personality. Wit. Vitality. Snark.

It has amazing recipes.

Kabalagala (Ugandan Plantain Fritters). Vietnamese Lettuce Cups. Homemade Paleo Sriracha. Paleo Pho. Big-O Bacon Burgers. Plus 123 others.

It has beautiful step-by-step photos.

Each step of the process is carefully photographed — making directions even easier to grasp and the cookbook even more stunning.

It’s hefty.

Hardback binding. Thick, glossy (almost cardstock weight) paper that holds up with heavy use. A stitched binding rather than just cheap glue. This book is weighty, durable, and built to last … and last… and last.

It’s fun.

While being super informative, it manages to entertain. If it weren’t for all the mouthwatering recipes, I’d call it a coffee table book or a book meant for gifting rather than one of the single best cookbooks I’ve ever seen.


Want to buy this baby for your own kitchen? Or for a friend’s?

(Click here to buy the newly-released Nom Nom Paleo: Food for Humans today!)

Crispy Mushroom Chips: The Recipe

Recipe & Photos From Nom Nom Paleo: Food For Humans by Michelle Tam and Henry Fong / Andrews McMeel Publishing, LLC 2013

Makes 2 servings.

The Players

The How-To

1. Preheat the oven to 300F with the rack in the middle position. Line a couple of rimmed baking sheets with parchment paper.

2. Use a mandoline slicer (I use this stainless-steel one) or knife to cut the mushrooms into 1/8-inch-thick slices. Arrange them in a single layer on the lined baking sheets. Make sure the mushrooms are super dry, and leave some space between the slices. Brush the melted ghee on both sides of the mushroom slices, and season with salt and pepper to taste.

3. Bake each tray for 45 minutes to an hour, or until the chips are golden brown and crispy. These chips won’t continue to crisp after they leave the oven, so don’t pull them out until they’re crunchy.


(all photos courtesy of Nom Nom Paleo)


  1. Mari says

    Yummy-looking even to this non-Paleo! I’m a mushroom maniac… hobbits got nothing on me for the shrooms. It isn’t Paleo but I bet these would kick butt with a healthified version of California Dip (the ol’ soup-mix-and-sour-cream party staple). Do you know if these could be made with a more conventional mushroom like a crimini/portobello? I have never seen these mushrooms where I live, shiitakes are about as exotic as it gets here!

    Also, I don’t see any storage instructions, is this one of those things that just plain doesn’t keep? I live alone so leftovers are the rule rather than the exception.

  2. Kirsten says

    I liked this book so much I ordered four more to give out as holiday gifts…I am not kidding. I have never done that before with a cookbook. I am even giving it to non paleo people, because the recipes are real food, and anyone can eat real food. BTW for Mari on the comment above, I have made a paleo ranch dressing which is fabulous, you can probably google the recipe. It is made with lots of herbs, coconut cream or milk and does not taste like coconut…really wonderful for dip! If you haven’t purchased this cookbook, go out and get it now!

  3. Mari says

    Thanks for the input. Cookbooks aren’t in my budget right now but I’ll certainly put it on my interlibrary loan request list.

    Do you not know how leftovers should be kept for best retention of flavor and texture? Looks like Eva and I were writing at the same time, so I’ll definitely be trying these with criminis or portobellos.

  4. MamaCassi says

    wow! i have been craving mushrooms lately so this is totally on the menu now!!!

    and thanks for the pitch for the book! i never buy cookbooks, but this one looks like a worthwhile one to have and to share!


  5. Yvonne says

    I just made these with portobello mushrooms and used tallow for my fat because I had just baked beef bones. They were very good! My husband thought they tasted like bacon! Only problem is mushrooms contain so much water that they really shrink up. You don’t end up with very much, so make way more than you think you need.

  6. Sam Mackrill says

    Thanks! For the rest of the world:
    300°F => 150°C
    1/8″ => 3mm
    [Please consider adding metric units in brackets]

  7. says

    These are amazing. When they’re cooking they smell surprisingly similar to popcorn, and when they’re done they taste… like… bacon you guys. They taste like bacon. So good!

  8. says


    I would like to know what is the shelf life of those (or others) home made crispy mushroom chips if I want to make them and sell them ?
    And if you know it wat is the best packaging to conserve them ?

    Thanks a lot for the recipe and I hope you will have the time to answer me back !

    Yours sincerely,

    Eléonore Mahée

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