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

crispy-mushroom-chips-2

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:

UMAMI. Umami. UMAMI!

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.

nom-nom-paleo-cookbook-2

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.

crispy-mushroom-chips

(all photos courtesy of Nom Nom Paleo)

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.
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22 Responses to Crispy Mushroom Chips {Paleo, Grain-Free, Addictive}
  1. Cheryl
    December 19, 2013 | 11:43 am

    These look fantastic. I am always looking for healthy snacks. These certainly fit the bill.

  2. aLICE
    December 19, 2013 | 11:58 am

    Could these be dehydrated and turn out as well?

    • Kristen
      December 19, 2013 | 12:11 pm

      I don’t think so. Part of what contributes to the umami is the browning/cooking of the mushroom.

  3. Eva
    December 19, 2013 | 2:43 pm

    I don’t think I’ve ever seen king oyster mushrooms? Can others be used successfully?

    • Michelle Tam
      December 19, 2013 | 8:17 pm

      Yes! I’ve tried making chips with Portobellos and large cremini mushrooms and they work as well.

      • Eva
        December 19, 2013 | 8:38 pm

        Awesome thanks!

  4. Mari
    December 19, 2013 | 2:45 pm

    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.

  5. Kirsten
    December 19, 2013 | 4:24 pm

    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!

  6. Joanne T Ferguson
    December 20, 2013 | 12:32 am

    G’day! Never heard of mushroom chips before, true!
    Thank you for allowing me today in learning something new!
    Cheers! Joanne

  7. Mari
    December 20, 2013 | 1:42 am

    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.

  8. Terry Kaye via Facebook
    December 20, 2013 | 12:54 pm

    have you tried this with other mushroom varieties or does it need to be oysters?

  9. Jerry Storer via Facebook
    December 20, 2013 | 1:47 pm

    I MUST Try this…. :)

  10. Food Renegade via Facebook
    December 20, 2013 | 1:58 pm

    Terry Kaye — You can use other mushroom varieties.

  11. Terry Kaye via Facebook
    December 20, 2013 | 2:07 pm

    Thanks Kristen! we are big fans of crispy veggie chips around here!

  12. MamaCassi
    December 20, 2013 | 3:16 pm

    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!

    Thanks!

  13. Tom Fallion via Facebook
    December 20, 2013 | 3:41 pm

    I do this with kale too.

  14. Nickelle
    December 20, 2013 | 5:09 pm

    Do these taste…mushroomy? No matter how often I try them I’ve yet to acquire a taste for mushrooms.

  15. Sarah
    December 21, 2013 | 12:07 am

    These look so yummy! And that cookbook looks awesome!

  16. Maurice Person via Facebook
    December 21, 2013 | 2:32 am

    Dinah Gardenia.. Love you baby

  17. Yvonne
    January 4, 2014 | 7:34 pm

    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.

  18. Beth
    January 5, 2014 | 12:22 pm

    I made these last night with portobello mushrooms and they were fantastic!!!!

  19. Sam Mackrill
    March 25, 2014 | 4:33 am

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

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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