Ingredients
11/2 pounds mushrooms (choose large mushrooms, as the chips will shrink considerably in size)
1 to 2 tablespoons olive oil or olive oil cooking spray
1/4 teaspoon salt (or to taste)
1/4 garlic powder
1 teaspoon freshly ground black pepper
Method
Preheat oven to 325 degrees with two racks positioned in the upper and lower third section of the oven. Line a couple baking sheets with parchment paper or silicone baking mats.
Wipe mushrooms with a damp paper towel to remove any dirt. Trim off any dry or bruised spots. Slice mushrooms 1/8 inch thick (about the width of two stacked quarters) with a mandoline, sharp knife, or the large blade of a box grater (check to see if you get slices that are large enough).
Place the mushrooms in a single later on the baking sheets. Very lightly dab each mushroom with just a tiny bit of oil using a pastry brush. Alternately, spray the mushrooms lightly with cooking spray.
Mix together the salt, garlic powder and pepper in a small dish and sprinkle lightly over the mushrooms. Don't worry if you don't use all the seasoning. You can add more later if needed.
Bake the mushrooms for 20 minutes then switch the positions of the baking pans and turn them around. Bake another 20 minutes and turn the trays again. From this point on, you can bake them for another 5 to 20 minutes, until the edges get crisp. Turn off the oven, leave the chips in there for another 10 or 15 minutes until the centers get crisp as well, but not long enough where they start to burn. Remove from the oven, taste for seasoning, and immediately add more if needed.
Adapted from Chips: Reinventing a Favorite Food by Chris Bryant.
https://www.usatoday.com/story/life...ushroom-chips-healthy-unusual-snack/23519599/