Tempeh Chips Recipe
These tempeh chips are quick and easy to prepare. Serve them with hummus, salsa, or your favorite dips. These delicious chips are vegan and gluten free.
Servings: 4
Calories: 172.4kcal
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.
Nutrition
Serving: 10Chips | Calories: 172.4kcal | Carbohydrates: 5.6g | Protein: 10.6g | Fat: 13.1g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.8g | Sodium: 150.8mg | Potassium: 237.2mg | Fiber: 0.04g | Sugar: 0.01g | Vitamin C: 0.03mg | Calcium: 63.7mg | Iron: 1.6mg