Recipe and photo by Emma Frisch
*SEE VIDEO BELOW!*
- Prep Time: 10 minutes
- Cook time: 25 minutes
- Yield: 4 cups
- Shitake mushrooms – 1 pound
- Coconut oil – 2 cups
- Limes – 3
- Organic coconut sugar – 2 tablespoons
- Cayenne powder – 1/4 teaspoon (or more for more heat)
- Salt – 1/4 teaspoon
- Snip the stems from the mushrooms and slice the mushrooms thinly, about 1/8 inch thick. Add the mushrooms to a large bowl.
- Line a separate large bowl with paper towel.
- Squeeze the limes and toss the lime juice with the mushrooms. Set aside while you prepare the coconut oil.
- In a medium saucepan, add the coconut oil. Use a candy thermometer to check the oil is at 375 degrees. Or, add a cube of potato to the oil. When it begins to bubble, brown and float to the top, the oil is read.
- Add the mushrooms in 1 cup batches. The temperature of the oil will fall when you add the mushrooms, so make sure you are keeping an eye on the temperature. Some good signs are: the oil will froth when you add the mushrooms. It will then settle and the mushrooms will brown in 3-5 minutes.
- Using a fine mesh sieve or a slotted metal spoon, transfer the mushroom chips to the paper-towel lined bowl. Fry the remaining mushrooms until they are all done.
- Remove the paper towel from the bowl and toss the mushroom chips with the sugar, cayenne and salt.
- Serve immediately or store in an airtight container on the counter.
For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com
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