Thai Shitake Mushroom Chips
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 cups 1x
Ingredients
Scale
- 1 pound Shitake mushrooms
- 2 cups coconut oil
- 3 limes
- 2 tablespoons organic cane sugar
- 1/4 teaspoon (or more for more heat) cayenne powder
- 1/4 teaspoon salt
Instructions
- Snip the stems from the mushrooms and slice the mushrooms thinly, about 1/8 inches thick. Add the mushrooms to a large bowl.
- Line a separate large bowl with paper towel.
- Squeeze the limes and toss the lime juice with the mushrooms. Set aside while you prepare the coconut oil.
- In a medium saucepan, add the coconut oil. Use a candy thermometer
to check the oil is at 375 degrees. Or, add a cube of potato to the oil. When it begins to bubble, brown and float to the top, the oil is ready.
- Add the mushrooms in 1 cup batches. The temperature of the oil will fall when you add the mushrooms, so make sure you are keeping an eye on the temperature. Some good signs are: the oil will froth when you add the mushrooms. It will then settle and the mushrooms will brown in 3-5 minutes.
- Using a fine mesh strainer
or a slotted spoon
, transfer the mushroom chips to the paper-towel lined bowl. Fry the remaining mushrooms until they are all done.
- Remove the paper towel from the bowl and toss the mushroom chips with the sugar, cayenne and salt.
- Serve immediately or store in an airtight container on the counter.
to check the oil is at 375 degrees. Or, add a cube of potato to the oil. When it begins to bubble, brown and float to the top, the oil is ready.
or a 
, transfer the mushroom chips to the paper-towel lined bowl. Fry the remaining mushrooms until they are all done.Find it online: https://emmafrisch.com/thai-shitake-mushroom-chips/