These tempeh chips are quick and easy to prepare. They’re loaded with protein and flavor. These chips are perfect when you’re in the mood for a filling and nutrient-dense snack.
What to serve with these tempeh chips
Serve these chips with your favorite dips, salsa, or hummus. Or try them with this yummy vegan black bean dip made with caramelized onions, fresh lime, and jalapeño peppers.
Ingredients and substitutions
Tempeh is a high-protein, nutrient-dense food made from fermented soybeans. It’s similar to tofu but has a stronger umami flavor and a firmer texture. Be sure to use plain tempeh that isn’t pre seasoned or marinated.
I seasoned these tempeh chips with garlic powder, onion powder, and salt. You can substitute other spices or herbs if you prefer. Smoked paprika, cumin, or curry powder are all good alternatives if you’re not a fan of garlic or onion.
Optional additions
To add an herby layer of flavor to the tempeh, add 1/4 teaspoon of dried oregano, basil, and/or chives.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Then add the extra virgin olive oil, salt, garlic powder, and onion powder to a bowl and mix well.
Next you’ll thinly slice the tempeh into bite-sized pieces (to achieve the crispiest results, try to get the slices as thin as possible). Place the thinly sliced tempeh in a single layer on a sheet pan lined with parchment paper.
Use a basting brush to spread half of the olive oil and spice mixture on the tempeh pieces, then flip the tempeh and brush the rest of the mixture on the other side.
Bake at 350 degrees Fahrenheit for 20 minutes.
Flip the tempeh pieces and continue to bake for another 15 minutes or until they’re golden brown and crispy. Be sure to let the tempeh cool to room temperature before serving.
Storage
Store these tempeh chips in an airtight container in the fridge for up to three days.
More high-protein vegan recipes to try
- This vegan roasted chicken is loaded with flavor and protein.
- This vegan frittata is an easy and delicious high-protein breakfast idea.
Tempeh Chips Recipe
Equipment
- Sheet pan
- Parchment paper
- Basting brush
Ingredients
- 8 ounces tempeh (about 250 grams)
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the extra virgin olive oil, salt, garlic powder, and onion powder to a bowl, then mix well.
- Thinly slice the tempeh into bite-sized pieces (to achieve the crispiest results, try to get the slices as thin as possible).
- Place the thinly sliced tempeh in a single layer on a sheet pan lined with parchment paper.
- Use a basting brush to spread half of the olive oil and spice mixture on the tempeh pieces, then flip the tempeh and brush the rest of the mixture on the other side.
- Bake at 350 degrees Fahrenheit for 20 minutes, then flip the tempeh pieces and continue to bake for another 15 minutes or until they’re golden brown and crispy.
- Let the tempeh cool to room temperature before serving.
Notes
- Store these tempeh chips in an airtight container in the fridge for up to three days.
- Optional additions include 1/4 teaspoon of dried herbs such as oregano, basil, or chives.
- Be sure to use unflavored tempeh.