Mushroom crisps

These moreish crisps are vegan friendly and can be easily adapted to your taste simply by changing the flavouring. 


250g water

50g Sosa Free Airbag

2 tbls of Essential Cuisine Mushroom Glace

1g salt


Mix all the ingredients and bring to boil whilst stirring with a flexible spatula.

Once thick spread or pipe the mixture onto dehydrator tray then dehydrate overnight at 50ºC or until completely dry.

Once dry, fry in oil at 200ºC for a few seconds to puff.

To serve

Season with salt and pepper or for an added dimension incorporate another flavour powder such as cheese.