Oven Baked Mushroom Chips

by Michele Pesula Kuegler | January 19th, 2021 | Appetizers, Recipes, Side Dishes, Tapas Monday

Potatoes aren’t the only veggie that can be made into chips.
Try this easy mushroom chip recipe, and see how delicious (and healthy) they are!

oven baked mushroom chips

oven baked mushroom chips

Oven Baked Mushroom Chips

Michele Pesula Kuegler

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes

Course Appetizer

Servings 2



  • 3 ounces button mushrooms
  • 3 ounces brown pearl mushrooms
  • 1 portabella mushroom
  • 2 tablespoons olive oil
  • Salt & pepper



  • Preheat oven to 300°F.
  • Slice mushrooms thinly, no more than 1/4 inch thick.
  • Brush both sides with olive oil; spread on parchment paper lined baking sheets. (You’ll need 2.)
  • Season with salt and pepper.
  • Place one tray in the top half of the oven and the other in the bottom half; bake for 30 minutes.
  • Switch trays to top and bottom; bake for another 30 minutes.
  • Check for crispness; a few additional minutes may be needed.
  • Portobellos will need additional time, approximately 10 minutes.

Keyword mushroom chips

While I’m not much of a chip person, I am very much a fan of vegetables turned into chips via baking. These mushroom chips are a perfect example of how a tiny bit of oil and salt plus some baking time can create a crazily tasty side dish or appetizer.

From the wayback time machine

To learn more about this recipe, originally published in February 2017, keep reading.

When I was creating this week’s sandwich recipe, I wanted a side to go with it. As I noted on Wednesday, since there was leftover cake to be consumed, I didn’t want anything heavy. I thought about making one of my go-tos: baked green bean fries or a pickled fruit or veggie. Then it occurred to me that I should be a little less lazy and create a new side.

So, as I am wont to do, I began to think about all of the possible vegetables that I could use in creating a new side. For whatever reason I was envisioning something crispy, so I thought about what vegetables would crisp nicely, without frying. Mushrooms came to mind.

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Time to experiment with mushrooms

I figured that mushrooms would work well, if they were given time to release all of their moisture. Plus, with all of the moisture removed, the subtle mushroom flavor would be increased. Add a pinch of olive oil and seasonings, and I’d have a win. Of course, having not made these I wasn’t sure which mushrooms to use, so I bought an assortment.

I think all three turned out nicely, although the pearl mushrooms were ridiculously tiny when the roasting was done. I probably won’t use those again, even though they were flavorful. Pick your favorite mushroom, and give these a try. Their flavor and crispness should delight.

In summation

Mushrooms don’t have to be served only in their stuffed version in order to be an appetizer. Give this simple oven baked mushroom chip recipe a try to see how delicious these healthy chips can be.

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