Sometimes you just need something crunchy and savory. It’s tempting to reach for tortilla or potato chips, but with this recipe you’ll never desire to again! Here we quickly slice mushrooms (I buy from Costco) in a food processor, toss them with seasonings, and then dehydrate them to crispy crunchy perfection.
Even the kids love them! The texture totally changes, and the mild mushroom flavor is perfect complement to so many savory flavor combinations. If you’re feeling adventurous, mix up some of your favorite herb combinations and try them out. Below I have some suggestions that we’ve loved.
Crispy Dehydrator Mushroom Chips
1 pound mushrooms with nice thick caps (about 4 cups)
1 tablespoon lemon juice
1/2 teaspoon sea salt
1/2 teaspoon powdered garlic (buy high-quality powdered herbs and spices here)
1/2 teaspoon dried parsley or 1 tablespoon fresh (buy high-quality powdered herbs and spices here)
Trim the end off the mushroom stems if desired, but keep the stems attached. Use a food processor with a slicing blade or a knife to slice mushrooms into thin slices, about 1/8th inch thick.
Place mushroom slices in a large bowl. Top with lemon juice, sea salt, powdered garlic, and parsley. Use your hands to gently toss to distribute the seasoning evenly without breaking up the mushrooms.
Place a dehydrator tray (I use this kind) over the sink and then use a large spoon, or just gently scoop from the bowl, about half the seasoned mushrooms. Spread evenly over the dehydrator tray, they can be touching but shouldn’t be piled to allow for even air distribution.
Repeat with the other half of the mushrooms.
Dehydrate on high for 4-6 hours, or until crisp.
Serve, or keep in an air tight container once cooled.
Other flavor combination ideas:
- Smoked Paprika and lemon juice
- Lemon pepper and lemon juice
- Black pepper and sea salt
- Apple cider vinegar and sea salt
- Cayenne pepper, honey, and lemon juice
These are delicious with Creamy Dairy Free Spinach-Artichoke Dip!
This is part of my Dehydrator Recipes post – check out dozens more here.
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“But I just want peanutbutter and jelly,” She whined. Now, I normally am not a fan of giving into whining, but sometimes when you’re 8, and you eat differently than your friends at school, and it’s the end of the school year and life is chaotic, you just need some peanut butter and jelly.
Wanting a jam alternative that can be spread between two coconut flour pancakes with peanutbutter and then placed in a lunchbox, I tried chia seeds to make it work.
And work it did! Everyone loves this jam. The seeds just remind me of a more seedy jam, like blackberry or raspberry.
This recipe goes together quickly, since it doesn’t need to be cooked. It just sets up in the fridge. I use an immersion blender, but you can use a regular blender if you’d like. Adjust the sweetener to taste.
Chia Seed Jam
1 pound berries (strawberries, blueberries, raspberries)
¼ cup honey
2 tablespoons chia seeds
1 tablespoon lemon juice
In a blender or with an immersion blender, puree berries. Add in honey and chia seeds and mix. Place in a pint mason jar, and allow to sit in the fridge for 4 hours, or longer, as the chia seeds absorb the liquid. Use as regular jam, keeping in the fridge.
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