Shiitake Crisps 4.000

Deb Lindsey for The Washington Post

Local Living Jun 16, 2015

Make these crisps as a healthful alternative to the potato chip, and watch them disappear. They are a little crunchy and a little salty, and provide fiber, protein, iron and Vitamin D.

Choosing mushrooms of similar size will help the crisps cook more evenly. Save, chop and store the stems in your freezer to use in your next batch of vegetable broth.

Make Ahead: The crisps can be refrigerated in an airtight container for up to 1 week; reheat in a 350-degree oven to crisp them up before serving.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 pound (35 to 40) shiitake mushrooms, preferably of similar size
  • 1/3 cup olive oil
  • 1 teaspoon sea salt

Directions

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

Clean and stem the mushrooms, reserving the stems, if desired (see headnote). Cut the caps into thin slices, transferring them to the baking sheet as you work. Drizzle with the oil and toss to coat evenly, then sprinkle with the salt. Roast for 20 to 30 minutes or until crisped, stirring the mushrooms once or twice as needed.

Let cool before serving or storing.

Rate it

Recipe Source

Adapted from Casey Seidenberg, co-founder of Nourish Schools, a D.C. nutrition education company.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.