Mushroom lovers, vegans, and crunchy-savory snackers: Boy, do I have news for you.
And all you have to do is dump a can of sliced mushrooms into your air fryer.
I was actually trying to make air-fried carrot chips when I made my first batch of mushroom chips.
I was downtrodden but decided to follow through with my second idea: mushroom chips.
I opened the basket halfway through the cooking time to check on them.
It was the sound of crisp edges brushing against metal.
I took one small mushroom chip out to cool on the counter and ate it.
The damn thing was crunchy as all hell.
The cell walls of mushrooms have a special component: chitin.
Chitin is one of the building blocks of insect exoskeletons, and you cant get crunchier than that.
Personally, though, I prefer the former.
My only note when you make this recipe is to buy a large can of mushrooms.
Drain the can of mushrooms completely.
(No need to dry them on a paper towel.)
Dump the mushroom slices into a bowl.
Drizzle or spray the mushrooms with the oil.
Use your hands and toss the pieces to coat them in oil.
(You dont need much oil at all; they shouldnt be oily.)
Spread out the mushroom pieces in the air fryer basket.
They can be touching each other edge to edge but take a stab at avoid overlapping.
At the end theyll move around anyway, but it helps them cook at the same rate.
Set the machine to the air fry setting at 390F and let er rip for 12 to 15 minutes.
The chips will be much smaller and browned.
If the center is still bendy, then air fry for another minute or two.
