Ingredients
Equipment
Method
- Heat the oven to 375°F (190°C). Line a large baking sheet with parchment. Thinly slice the king oyster mushrooms lengthwise, about 1/8 inch thick.
- Whisk tamari, maple syrup, olive oil, the measured 1 teaspoon paprika, garlic powder, onion powder, black pepper and optional liquid smoke in a bowl.
- Toss mushrooms gently in the glaze until evenly coated. Arrange in a single uncrowded layer; use a second tray if needed.
- Bake for 15–18 minutes, turning halfway, until the edges are browned and caramelized. Remove any very thin pieces early if they darken; thickness, moisture and tray crowding affect timing.
- Let cool for 3–5 minutes so the edges firm. Add the optional pinches of flaky salt and paprika if desired, then divide into four portions and serve.
Nutrition
Notes
Texture: Expect crisp edges and a chewy center, not a guaranteed brittle strip. Very thin slices brown sooner. Use an uncrowded tray and watch closely near the end; extra tray batches add time.
Mushroom choices: King oyster mushrooms give long strips. Cremini or shiitake make smaller pieces; portobello makes wider slices. Moisture and thickness change roasting time.
Flavor options: A teaspoon of nutritional yeast or a small amount of chipotle adds a different savory note. Coconut aminos can replace tamari, with a sweeter flavor and different sodium. Verify all packaged ingredients for the dietary needs of your table.
Air fryer: Cook at 375°F (190°C) for 7–9 minutes in a single layer, checking and shaking or turning halfway. Expect batches and watch small slices closely. This changes the base cooking time.
Serving and storage: Add to toast or sandwiches just before eating to keep edges firm. Refrigerate promptly at 40°F (4°C) or colder for 3–4 days. Reheat to 165°F (74°C) in a skillet, oven or air fryer; the crisp edges may soften in storage.
Allergens and nutrition: The base contains soy. Optional liquid smoke and unmeasured salt/paprika finishes are excluded from base nutrition.
