My cookbook is here! 
All you need is two ingredients to get the most delicious snack you will every try.
Another incredible way to use up that big package of mushrooms from Costco is this absolute gem of a recipe. My last two veggie parmesan chip recipes have gone viral, so I knew this was a subject worth exploring. Dump the bagged snacks and you won’t regret trying these! These were also my kids favorite version thus far.
Make sure you tightly layer the mushrooms so that the sides are touching. As you can see in my picture above, the slices are spread apart (which is wrong). Since the mushrooms ultimately shrank down, and I could have easily added more to the pan.
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Crispy Mushroom Chips
Equipment
Ingredients
- 24 oz baby bella mushrooms, (medium to large size works best)
- 5 oz shredded parmesan cheese
- 5 oz shredded mozzarella
- salt, onion powder + black pepper, to taste
- optional garnish: olive oil + chopped parsley
- optional dip: Lazy Tzatziki
Instructions
- Preheat your oven to 420℉. Line a large rimmed sheet pan with parchment paper.
- Wipe clean or peel your mushrooms. Slice them medium thickness.
- Sprinkle the cheeses onto your prepped sheet pan evenly spreading out to form a thin layer. Add the mushrooms to the pan so that they are very close together – touching but not overlapping. Sprinkle on salt, onion powder and black pepper to taste. Bake for 15-17 minutes or until the edges of the cheese turn golden brown. Watch it at the end it can burn in seconds.
- Remove from oven promptly and optionally lightly brush the tops of the mushrooms only with olive oil. Allow to cool a bit and then break apart. with your hands or a knife. Optionally top with parsley and enjoy!
I made this my own as this recipe is such a good idea.
Because mushrooms are over 80% water, I first roasted them at 375°F for 20 minutes to release the liquid and drained them (reserving the delicious liquid to be used in a salad dressing).
Then I added the cheese and continued roasting at 375°F until browned and beautiful.
This is now one of my favorite snacks!! It is so easy. I did not use olive oil or any dipping sauce. I think the taste of the bellas and cheese with the seasoning was perfect!
Wow! These were easy and delicious! I only used real Parmigiano-Reggiano and shredded it by hand. When I took them out of the oven, I thought I had ruined it by not using mozzarella which it looks like you did in the video. but I let it cool about 5 minutes and as I picked up the parchment paper they just broke into chips all by themselves and were amazing!
Hi Janet, I’m glad the recipe worked out well for you! thank you!!
good taste but never hardened. very moist and when it was picked up it stretched. Fail!
It was this recipe that led me to follow you!!! Thank you!!!
Easy peasy! Went fast…my new go to.
Did you spray the parchment paper? Mine stuck to the paper and I couldn’t peel it off. This happened with the Brussels as well. Wondering what the trick is. Should I peel of parchment paper right after the oven and not let it cool on the pan? Thanks!
Mine never got crispy and I followed the recipe exactly. Hmm.
Maybe you need to check your oven to see if it is reaching the designated temperature.
I did this thinking wax and parchment paper were same. nope! wax paper melted into the cheese on the 1st batch and after purchasing parchment paper, it peeled right off once cooled. It tastes amazing!