Who misses potato chips when you can make super-tasty and crunchy chips in a much, much healthier way? These mushroom chips are full of different — purely natural — flavors: tongue-tickling tanginess from vinegar, sublime saltiness from natural salt, and unbelievable umami from mushrooms that guarantee a real flavor burst in your mouth! Yes, you can make chips from mushrooms: they are extremely low in carbs and a healthy, homemade option for keto chips!
How to make these 4-Ingredient Salt and Vinegar Mushroom Chips
This simple recipe needs a bit of effort, but as it doesn’t contain many ingredients, it’s anyway easy to throw together. The most important thing to remember is to slice the mushrooms as thin as you can. Like this, you’ll get crispy chips instead of soft, baked mushrooms. Use a sharp enough knife for cutting — and be careful with your fingers!
When you brush the mushrooms with oil, be sure to brush them generously on both sides. If you brush them only on one side, the chips might not get that crispy but you’ll end up just with baked mushroom slices (which are undoubtedly delicious, but not what we are after here).
That’s it, let’s take a closer look at how to prepare these keto-friendly and healthy Salt and Vinegar Mushroom Chips.
Take 8 oz (230 g) large — preferably gigantic! — button mushrooms.
Slice them as thin as you can.
Place the mushroom slices into a large bowl.
Add 1/4 cup (60 ml) raw apple cider vinegar or coconut vinegar.
Toss well to ensure all the mushroom slices are covered with vinegar. Set aside for a while.
Line a baking sheet with parchment paper.
Spread the mushroom slices on the baking sheet into one layer.
Brush the mushroom chips on both sides (yes, both sides!) generously with extra-virgin olive oil or melted coconut oil. You’ll need about 1/4 cup (60 ml) oil for brushing.
Sprinkle natural salt (like unrefined sea salt or Himalayan salt) on top. I used about 1 teaspoon altogether, which was a bit too much, maybe 1/2 teaspoon would suffice.
Bake at 300 °F (150 °C) for 50-60 minutes, or until crispy. Don’t let burn!
Remove from the oven.
Let cool until room temperature. You’ll see that the mushrooms have shrunk a lot during baking — so you might want to prepare another batch if you have many mouths to feed.
Remove from the baking sheet and enjoy! By the way, these chips don’t store that well as they lose their crispiness if stored for a couple of days (tried and tested!), so please serve them quite immediately after preparing them, or preferably at least on the same day.
How I came up with this keto mushroom chip recipe
This week, I needed something super-easy since I’ve been occupied with many tasks and requirements (more in the general prattling chapter at the end of this post). Going through my idealist, I noticed a recipe for mushroom chips that I actually have published in my Finnish keto book “Järkevä ketoruokavalio.” That recipe is just for plain mushroom chips that are seasoned only with salt.
Now, I thought it might be a great idea to develop a variation on this tasty recipe — even a tastier variation! I was pondering different flavors from sour cream to black pepper and then realized that good old salt and vinegar flavor combination sounded just perfect with mushrooms. Mushrooms as such are flavorful — especially when baked until crispy — so this combination of salt, vinegar, and umami-rich mushrooms was for sure to be mind-blowing, I thought.
Salt was easy to sprinkle on top of the mushroom slices, but how to get the vinegar flavor properly into the mushrooms? I didn’t want to combine the vinegar with the oil that I was using for brushing, since as you know, vinegar and oil won’t mix well together.
After some pondering, I got the idea to toss the mushroom slices in vinegar before placing them onto a baking sheet and brushing with oil. When tossed in vinegar, the spongy mushrooms might actually absorb some vinegar for even more flavor. However, the question was whether these vinegar-soaked mushrooms would be crispy when baked… Well, that was to be seen.
In the recipe in my Finnish keto book, I had used extra-light olive oil for brushing the mushroom slices. This time, I wanted to try how extra-virgin olive oil or melted coconut oil works. Why? Because extra-virgin olive oil has polyphenols that prevent the oil from becoming rancid when heated. And since coconut oil is the most saturated natural fat there exists, it stands high temperatures well.
After pondering the amounts, I took 8 oz (230 g) button mushrooms, 1/4 cup (60 ml) raw apple cider vinegar, some extra-virgin olive oil, some coconut oil, and natural salt. I sliced the mushroom as thin as I could and tossed them well in the vinegar.
I laid the vinegary mushroom slices on a parchment paper-lined baking sheet. About half of the slices I brushed with olive oil and about a half with coconut oil. Finally, I sprinkled some Himalayan salt on top.
I baked the chips at 300 °F (150 °C) for 50 minutes, until the mushrooms were nicely crispy.
After letting the chips cool down a bit, I excitedly tasted one. Indeed, it was a real flavor burst in my mouth! The tangy flavor from vinegar, substantial salt, and the natural, delicious taste from mushrooms was just the perfect combo!
I still compared the chips with different oils. The coconut oil was more neutral, and it lent a slight coconut flavor to the chips. The extra-virgin olive oil lent some more flavor, making the chips even tastier. Those were simply the best mushroom chips I’ve ever tasted! That’s why I chose the version with extra-virgin olive oil for this final recipe.
And here is the recipe for you to enjoy:
- 8 oz = 230 g large (preferably gigantic!) button mushrooms
- 1/4 cup = 60 ml raw apple cider vinegar or coconut vinegar
- 1/4 cup = 60 ml extra-virgin olive oil or melted coconut oil
- 1/2 teaspoon (or to taste) unrefined sea salt or Himalayan salt
- Preheat the oven to 300 °F (150 °C).
- Line a baking sheet with parchment paper.
- Slice the mushrooms as thin as you can.
- Place the slices into a large bowl.
- Pour in the vinegar. Toss well to ensure the mushroom slices are entirely covered with the vinegar.
- Place the mushroom slices on the parchment paper-lined baking sheet into one layer.
- Brush the slices generously with the oil on both sides. Season with salt to taste.
- Bake for 45-60 minutes, or until golden brown and crispy. Don't let burn!
- Let cool until room temperature, remove from the baking sheet, and serve.
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Sherpa Pink Gourmet Himalayan Salt - 5 lbs. Extra-Fine Grain
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 26 Ounce Pouch (4 Pack)
Bragg Organic Apple Cider Vinegar With the Mother– USDA Certified Organic – Raw, Unfiltered All Natural Ingredients, 16 ounce, 2 Pack
Terra Creta | Certified PDO ORGANIC Extra Virgin Olive Oil 5Ltr | Award Winning | Single Origin & Single Estate Kolymvari | 100% Pure Greek Olive Oil | Cold Extracted | Certified Kosher
|Nutrition information||In total||Per serving if 2 servings in total|
|Protein||4.8 g||2.4 g|
|Fat||54.5 g||27.3 g|
|Net carbs||1.0 g||0.5 g|
|kcal||524 kcal||262 kcal|
Tips for variation
If you don’t like the sharp flavor of vinegar, you can simply omit it. These mushroom chips taste awesome even plain, just seasoned with salt.
You can use other seasonings, too, to jazz up these fabulous and healthy chips. Use, for example, black pepper, white pepper, onion powder (for even more umami!), Cajun seasoning, or garlic powder. Just take it easy on seasonings as the mushroom slices shrink so much while in the oven, which means more flavor in a small area.
Yep, this week has been pretty busy!
I’ve worked a lot related to Ketokamu, mainly writing emails, reports, and calculating nutrition info and other numbers for the packages of our Ketokamu chocolate bars. I’ve also done Facebook advertising for Ketokamu and our soups. I’ve also worked on some linguistic stuff, like Sinhalese, Brazilian Portuguese, and Welsh.
You might remember that in December, I was recording a video course about keto treats. Now, the videos and photos are edited, and I’ve been working on the text for the course. Moreover, my newest book is going to print on 1st February, so I’ve checked the layout and the cover a couple of times this week.
I’ve prepared a presentation for the Minä Olen expo that is going to happen online this year. Last year, it was organized in Finlandia Hall in Helsinki. This year’s presentation was supposed to be prerecorded on Friday in Helsinki. I was planning to take a train to Helsinki. However, when I went to the train station, I saw that the train was canceled and other trains were one or two hours (or even more!) late. I contacted the organizer of the expo and agreed that I’ll record the presentation later at home. Usually trains in Finland are very reliable and it happens extremely seldom that trains are canceled. Now, there was a massive power failure somewhere in the railway tracks, affecting the whole train traffic.
So far, I’ve been using a video editing program called Vegas to edit my videos. It has been okay for amateur use, but a bit painful to use due to its user-unfriendliness. I might have told you that I have a brand new MacBook where I’ve got a Final Cut Pro preinstalled so that I can make better videos easier. Up to this point, I didn’t take the time to learn to use it to edit my cooking videos, but this week I was sort of forced as my PC froze and also the Vegas program froze. So, if you notice something different in this week’s blog post video, it’s edited with a different program.
Moreover, I have been pushing several cubic meters of snow away from our yard as it has been snowing a lot during the week. Here’s the current sight of my kitchen window! (This is the smallest of the snow piles I’ve been shoveling.)
Talking about snow: I made slush for my son using fresh snow and sugar-free juice. I actually made some slush for myself, though I used natural energy drink instead of juice. I have to say it was really refreshing!