Spicy Mexican Tempeh Chips

I wanted a snack that was high in protein and low in calories and fat. But it also had to taste good. Perhaps these taste too good because I can’t eat just one or two. I see the jar and my hand goes right to it. Bad hand! You can vary the spices in each batch. Combining Indian curry powder, cumin, and chili powder is quite nice. But now I’m thinking about ground rosemary, sage and thyme….and maybe a sprinkling of Parmesan cheese – oh oh there goes the fat.

Makes about 2 cups



– 1 block tempeh about 200g

– 1 Tbl. rice bran oil or canola oil

– 2 tsp. Mexican chili powder

– 1/2 tsp. ground cumin

– 1 tsp. garlic powder

– 1 tsp. sea salt

– ½ tsp. ground oregano

– ½ tsp. ground smoked paprika

– optional – fresh salsa (https://www.baliadvertiser.biz/mexican_tomato/)



Preheat the oven to 375 degrees F.

Slice the tempeh as thinly as possible and lay the pieces in a single layer on a metal baking sheet. Don’t let them overlap. Depending on the shape of the tempeh, you may want to cut them a bit smaller because if they are too big they will break easily. You want them to be medium sized.

Combine all the remaining ingredients except the oil and salsa in a small bowl and set aside.

Either spray or brush the oil on the tempeh slices. Sprinkle half the spice mixture on the pieces and then using a spatula carefully and gently flip the slices over.

Spray or brush the other side with oil. You want the oil to be super thin. It’s just to give the spices something to stick to.

Sprinkle the remaining spice mixture on this side and slide the baking sheet into the preheated oven. geembi.com It’s important that the oven is 375 degrees before you put the tempeh slices in to bake.

Bake for 10 minutes, remove the baking sheet and gently flip the chips over and return to the oven for 7-10 minutes more. Be very careful in the last baking that they don’t burn. At 7 minutes keep a close eye on the chips.

Completely cool the tempeh chips before storing in an airtight container. They are delicious as is or serve with fresh tomato salsa. You have to spoon the salsa onto the chips as they break if you try to scoop the salsa up with the chip.


Buen provecho!



Tempe Dengan Bumbu Mexican

Kira kira untuk 2 cangkir

Bahan Bahan:

– 1 balok tempe, kira kira 200gr

– 1 Tbl. minyak rice bran atau minyak canola

– 2 tsp. bubuk mexican Chili

– 1/2 tsp. bubuk jinten

– 1 tsp. bubuk bawang putih

– 1 tsp. garam laut

– 1/2 tsp. bubuk oregano

– 1/2 tsp. bubuk paprika asap

Cara Membuat :

Panaskan oven sampai 375 derajat F.

Iris tempe setipis mungkin, bikin serperti crackers – tidak terlau besar, tidak terlalu kecil.

Masukkan semua bumbu didalam mangkok kecil, aduk sampai semua tercampur bagus dan rata.

Taruh irisan tempe di atas cetakan metal secara merata/sejajar, jangan ditumpuk. Gunakan kuas, olesi dengan minyak, taburi dengan setengah bumbu.

Balik irisan tempe, olesi dengan minyak dan taburi dengan sisa bumbu.

Masukkan ke dalam oven, dan oven selama 10 menit. Keluar dari oven dan balik irisan tempe. Kembali oven 7-10 menit. Harus hati-hati sesuah 7 miniut sepaya tempe tidak terbakar.

Keluar dari oven, biarkan diuar sampai dingin dan bisa simpan dalam toples yang ada tutupnya.