Portobello Mushroom Chips

A crispy, crunchy alternative to chips.
  • Groundnut oil, for frying
  • 5 large portobello mushrooms
  • 75g plain flour
  • 110g panko bread crumbs
  • 20g finely grated Parmigiano Reggiano
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten
Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into ¾ cm strips.

Measure flour into a shallow bowl. In another shallow bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a kitchen roll lined sheet tray.

Preheat oil in a deep-fryer to 180 degrees C.

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