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Asian · Snacks
Korean Mushroom Chips
A crispy and light mushroom snack with Asian spices, perfect for munching on.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Thoroughly pat the mushrooms dry with paper towels. Slice them thinly, about 3–4 mm thick.
2
Combine the soy sauce with the vegetable oil and lightly brush the mushrooms with the mixture.
3
In a separate bowl, whisk together the cornstarch, rice flour, garlic powder, paprika, and salt.
4
Coat the mushroom slices in the dry mixture so they are covered in a thin, even layer.
5
Arrange the mushrooms in a single layer on a parchment-lined baking sheet without overlapping. Sprinkle with sesame seeds if desired.
6
Bake at 170 °C for about 18–22 minutes, then flip the slices and cook for another 5–7 minutes until crispy. Let the chips cool completely.
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