Crunchy, BBQ‑flavoured mushroom chips made from oyster mushrooms. They’re crafted as a vegan, gluten‑friendly alternative to traditional pork chicharrón, often called “mushroom chicharon” and popular in the Philippines. They’re fried in coconut oil, de‑oiled, then baked until crisp, and seasoned with hickory BBQ spices for a smoky-savory kick