Page 45 - Fresh Magazine

Garlic mushroom
crisps

SERVES 4 AS A SNACK

400g large or Portobello mushrooms
3 tablespoons rapeseed oil
Preheat the oven to 170°C/gas mark 3. clever
2 teaspoons dried garlic powder
1 teaspoon dried mixed herbs
pinch of salt

Cut the mushrooms into slices 5mm thick. Arrange
the mushrooms on two baking trays in a single
layer without overlapping. We love our crispy snacks, but they don’t
Mix the oil, garlic powder and herbs together in a have to be the bad guys of our diet, as
teacup, then brush both sides of the mushrooms with Clare Anne O’Keefe shows with her
the oil mix using a pastry brush.
Bake in the oven for 30 minutes, then turn each clever take on crispy treats.
piece over and arrange them in a single layer again.
Return to the oven for another 10 minutes, until the
mushrooms are golden brown and crispy. Sprinkle
with a little salt to taste.

Gluten free

Make & Do
Keep the kids busy making little boxes for
Garlic
the healthy crisps from coloured
mushroom sugar paper or old gift
wrapping paper.
crisps
➊

Fold along the dotted
lines, make creases and
fold flat again.
➋
TOP TIP
These won’t continue to crisp Fold to meet
up after they leave the oven, the centre line.
so don’t remove them from the
oven until they’re good and
crunchy. NEXT STEP
OVERLEAF
SPRING 2017 FRESH | 43

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