This study developed shiitake mushroom chips with significantly less oil and sugar by combining pre–hot air drying with alternative sweeteners before vacuum frying. The optimized process cut oil absorption by roughly 30–40% and reduced sugar content while preserving the crisp texture, color, and savory flavor consumers expect from snack foods. The work shows how mushrooms can anchor better-for-you snack innovation, delivering familiar crunch with improved nutrition through smarter processing rather than additives.