In the world of food, it’s not often you encounter a forkful that stops you mid-bite. But that’s just what happened when associate food editor Callie Sumlin and I first discovered Vital Root’s shiitake chips. The crispy mushrooms garnish the restaurant’s Korean stir-fry—a filling combo of yam noodles, brown rice, bok choy, and a cashew-tamari-ginger sauce—and they elevate the dish to something truly special. One taste and you’ll wish Vital Root sold the shiitake chips in bulk. They don’t, but Edible Beats’ culinary director Jeremy Kittleson shared his recipe so you can make them anytime you wish.
- Gently clean shiitakes with a damp paper towel; slice ¼-inch-thick.
- Fill a large pot with rice bran oil to a depth of two inches. Heat the oil to 300°F.
- Fry the mushrooms in the oil in batches, cooking until the bubbles stop, about 3 to 4 minutes. This means all the moisture has been released from the mushrooms.
- Remove the mushrooms from the oil using a slotted spoon or a mesh spider and transfer to a sheet pan lined with paper towels; season aggressively with kosher salt.
- Cool, then serve.