1/4 teaspoon (or more for more heat) cayenne powder
1/4 teaspoon salt
Snip the stems from the mushrooms and slice the mushrooms thinly, about 1/8 inches thick. Add the mushrooms to a large bowl.
Line a separate large bowl with paper towel.
Squeeze the limes and toss the lime juice with the mushrooms. Set aside while you prepare the coconut oil.
In a medium saucepan, add the coconut oil. Use a candy thermometer to check the oil is at 375 degrees. Or, add a cube of potato to the oil. When it begins to bubble, brown and float to the top, the oil is ready.
Add the mushrooms in 1 cup batches. The temperature of the oil will fall when you add the mushrooms, so make sure you are keeping an eye on the temperature. Some good signs are: the oil will froth when you add the mushrooms. It will then settle and the mushrooms will brown in 3-5 minutes.
Using a fine mesh strainer or a slotted spoon, transfer the mushroom chips to the paper-towel lined bowl. Fry the remaining mushrooms until they are all done.
Remove the paper towel from the bowl and toss the mushroom chips with the sugar, cayenne and salt.
Serve immediately or store in an airtight container on the counter.