Pizza-Flavored Tempeh Chips

Happy Thursday! We are getting closer and closer to the weekend…I hope the sunshine and warmer weather is bringing a smile to your face as it is mine.

Continuing on with the pizza week theme, I have a fun pizza-flavored recipe to share with you — Pizza Tempeh Chips! This high-protein snack is perfect for an afternoon pick-me-up and/or a healthy replacement for salty chips 🙂

I’ll admit, tempeh used to freak me out…but then again, so did tofu until I gave it a real chance and I love the stuff now. I think it’s all about the way it’s prepared…and after this easy dish, I can safely say I am on the tempeh bandwagon.

I intended on making a vegan cheese sauce for dipping. Plans changed as I didn’t have the right ingredients on hand and whipped up a quick tomato-garlic aioli instead (blend 1 plum tomato, a dab of tomato paste, 2 minced garlic cloves,  squeeze of fresh lemon juice, pinch of salt and 1/2 cup vegenaise or other mayo) . While I loved the aioli (it make a lovely spread on a sandwich and my turkey burger), I wound up eating most of the chips sans the sauce.

Pizza-Flavored Tempeh Chips 

Pizza-Flavored Tempeh Chips

naturalnoshing

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Ingredients

  

• 6 oz gluten free tempeh, sliced thin into about 25 pieces (I used Surata Multigrain Tempeh)
• 2 tsp tomato powder (I bought this at the bulk section of the local health food store)
• 3/4 tsp italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 to 1/4 tsp sea salt
• several shakes of crushed red pepper
• olive oil, a Misto spray or lightly brushed

Instructions

 

• Preheat oven to 300F. Line a baking sheet with parchment paper
• In a small bowl, mix the tomato powder through pepper until well combined.
• Carefully lay the tempeh slices on the sheet in an even layer and then spray (or brush lightly) one side with olive oil. Sprinkle half of the tomato-spice mixture on the tempeh slices and press slightly to adhere.
•  Turn over the slices, spray/brush with olive oil and sprinkle with remaining spice mixture.
• Bake for 45-50 minutes until tempeh is slightly crisp, turning once or twice while baking. I let some of mine get a little brown, I like the crispy edges. Enjoy straight from the oven!

Serves two

Recipe Variations – For an easy Southwestern snack, use the spice mixture from my Roasted Fajita-Spiced Chickpeas.