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Tom Yum Mushroom Chips
Atlanta Fowler
Tom Yum Mushroom Chips

Think calamari mixed with chips. These homemade crispy mushroom chips are an uber original summer snack, are low in carbs and bursting with flavour. The perfect little plate for your next get together.

Prep 15-20 min  | Cook 45 mins | Serves 2-4

Recipe By: Lex Stuart / @allystuartnaturopathy

INGREDIENTS:

  • 250g of your favourite mushrooms - shiitake, oyster and enoki work great but you can use any
  • 1-2 tsp Meadow & Marrow Bone Broth Concentrate - Natural
  • Ghee/ butter/ olive/ coconut - melted
  • 10 Kaffir lime leaves
  • Juice of 2 limes
  • 1 stick lemongrass - finely sliced
  • 2 garlic cloves - crushed
  • 1 tsp GF fish sauce
  • 1 tsp shrimp paste
  • 2 tsp of coconut sugar
  • 4 spring onions
  • 1 chilli or ½ tsp of chilli flakes

METHOD:

  1.  Add chilli, limes, 1 piece of garlic, bone broth, half of the lemongrass, fish sauce, coconut sugar, lime juice, kaffir lime leaves, shrimp paste, half of the spring onions to blender and blitz until smooth.
  2.  Chop mushrooms of choice into chip-sized pieces, tear apart or leave whole. Enoki mushrooms can be pulled apart and place into a bowl
  3. Chop the remaining garlic, spring onions, lemongrass into small chip like pieces, toss this into the mushroom bowl
  4. Add the marinade to the mushrooms and chopped herbs, toss to cover.  If you find the marinade is too thick to ensure everything is covered evenly just add a little water.  Leave to marinate for 15 minutes
  5.  Place baking paper on an oven tray, drizzle your choice of oil then evenly spread out the coated mushrooms
  6. Bake on 180c for around 45 minutes or until crispy

NOTES / TIPS:

  • Check your mushrooms a few times whilst they are cooking as they are all different sizes to don’t want to burn
  • You can use a dehydrator for this recipe - simply leave overnight
  • For awesome flavour marinate for at least 1 hour
  • Store in airtight container. Stores well for 3 days.