Soy-Free Tempeh Chips
Crunchy, flavorful, and entirely soy-free, these Soy-Free Tempeh Chips are the perfect snack or side dish for those seeking a plant-based treat that’s big on texture and taste. Made with chickpea or millet-based tempeh, these chips are coated in a savory blend of smoked paprika, garlic, and onion powders, with an optional kick of cayenne for those who love a little spice. Thinly sliced and oven-baked to crispy perfection, they make a wholesome alternative to traditional chips. Ready in just 35 minutes, these high-protein, gluten-free chips are an excellent pairing for dips like hummus or guacamole, or simply enjoyed on their own for a guilt-free indulgence. Plus, they’re easy to store, making them convenient for meal prep or snacking on-the-go.
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Recipe Information
Ingredients
- 8 oz soy-free tempeh (e.g., chickpea or millet-based)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp sea salt
- 0.25 tsp ground black pepper
- 0.125 tsp optional: cayenne pepper (for extra heat)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Slice the soy-free tempeh into very thin slices, aiming for about 1/8-inch thickness to ensure even crisping.
In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, sea salt, ground black pepper, and optional cayenne pepper. Stir well to create a spiced oil mixture.
Add the tempeh slices to the bowl and gently toss to coat each piece evenly with the spiced oil.
Arrange the tempeh slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
Bake in the preheated oven for 10 minutes, then flip each chip carefully using tongs or a spatula.
Bake for an additional 8-10 minutes, keeping a close eye to prevent burning. The chips should be golden-brown and crispy.
Remove from the oven and let cool for 5-10 minutes to allow the chips to firm up further.
Serve immediately as a snack or side dish. These chips pair well with dips like hummus or guacamole. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 2.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
