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2/17/2013 0 Comments

Portabella Chips

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Seeing that beautiful portabella mushroom in my recent Brewer's Organics box reminded me of an interesting looking recipe I saw in that snack book I scored at Anthropologie on black Friday...  portabella chips.  So simple, so different.  I was amazed at how good these turned out with such little effort, only the mushrooms with some salt (I used celrey salt) and pepper!

From"Salty Snacks:  Make your own chips, crisps, crackers, pretzels, dips and other savory bites"
by Cynthia Nims


 2 portabella mushrooms stems discarded, cut into 1/8" slices
 1/2 teaspoon kosher salt

 freshly ground pepper

 1
. Preheat the oven to 250 degrees.  Line 2 rimmed baking sheets with
parchment paper or silicone baking mats.  Set 2 oven racks at the center-most
positions.

2
. Arrange the mushroom slices on the baking sheets; the slices can be snug
but avoid touching as much as possible.  Sprinkle the mushrooms lightly with the
salt and pepper.

3
. Bake until well dried and no longer pliable, about 1 1/4 hours, switching
the pans after 30 minutes and turning the slices over after 45 minutes.  Some
slices may be done before others, so use a metal spatula to transfer them to a
sire rack to cool while the rest continue drying.

4
. Let cool completely before serving.  The portabella chips will be best the
same day they were dried, but any extra will keep for up to 1 day in an airtight
container.





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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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