Seeing that beautiful portabella mushroom in my recent Brewer's Organics box reminded me of an interesting looking recipe I saw in that snack book I scored at Anthropologie on black Friday... portabella chips. So simple, so different. I was amazed at how good these turned out with such little effort, only the mushrooms with some salt (I used celrey salt) and pepper!
From"Salty Snacks: Make your own chips, crisps, crackers, pretzels, dips and other savory bites"
by Cynthia Nims
2 portabella mushrooms stems discarded, cut into 1/8" slices
1/2 teaspoon kosher salt
freshly ground pepper
1. Preheat the oven to 250 degrees. Line 2 rimmed baking sheets with
parchment paper or silicone baking mats. Set 2 oven racks at the center-most
2. Arrange the mushroom slices on the baking sheets; the slices can be snug
but avoid touching as much as possible. Sprinkle the mushrooms lightly with the
salt and pepper.
3. Bake until well dried and no longer pliable, about 1 1/4 hours, switching
the pans after 30 minutes and turning the slices over after 45 minutes. Some
slices may be done before others, so use a metal spatula to transfer them to a
sire rack to cool while the rest continue drying.
4. Let cool completely before serving. The portabella chips will be best the
same day they were dried, but any extra will keep for up to 1 day in an airtight
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".