Spicy Tempeh Chips with Peanut Sauce Dip

Crispy baked tempeh chips seasoned with vibrant Indonesian spices, served with a creamy and flavorful homemade peanut sauce. A healthy and satisfying snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

485

Level

Easy

Yields

4 servings

Cost

£1.14

Season:

Meal Type:

Cuisine:

Cooking Style:

Dietary:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8ozTempeh(Use plain tempeh)

£3.00

2tbspSoy Sauce(Low sodium preferred)

£0.10

1tbspSesame Oil

£0.15

1tspGarlic powder

£0.05

0.5tspGinger powder

£0.03

0.5tspTurmeric powder

£0.02

0.3tspChili powder(Adjust to taste)

£0.02

0.5tspGround Coriander

£0.03

0.5cupPeanut butter(Natural, unsweetened)

£0.60

2tbspLime juice(Freshly squeezed)

£0.15

1tbspSoy sauce(Low sodium preferred)

£0.10

1tbspMaple syrup(Or agave nectar)

£0.25

2tbspWater(Adjust to consistency)

1cloveGarlic(Minced)

£0.05

0.3tspRed pepper flakes(Optional, for extra heat)

£0.02

Total Cost

£4.57

£1.14 per serving

The Method

1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2
Steam or boil tempeh for 10 minutes to soften slightly. This helps with slicing and prevents it from becoming too dry when baking. Let cool slightly.
3
While tempeh cools, prepare the spice marinade. In a bowl, whisk together soy sauce, sesame oil, garlic powder, ginger powder, turmeric powder, chili powder, and ground coriander.
4
Once cooled, slice the tempeh as thinly as possible (about 1/8 inch) using a sharp knife. A mandoline slicer can also be used.
5
Place the tempeh slices in the bowl with the spice marinade and toss gently to coat evenly.
6
Arrange the marinated tempeh slices in a single layer on the prepared baking sheet.
7
Bake for 20-30 minutes, flipping halfway through, or until the chips are golden brown and crispy. Monitor closely to prevent burning.
8
While the tempeh is baking, prepare the peanut sauce. In a food processor or blender, combine peanut butter, lime juice, soy sauce, maple syrup, water, garlic, and red pepper flakes (if using). Blend until smooth and creamy. Add more water if needed to reach desired consistency.
9
Let the tempeh chips cool slightly before serving with the peanut sauce dip.

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My Notes

Nutrition Information

Nutrition per serving (125g)

485 kcal / 2029 kJ

Carbs

23g

9% of RDA

Fat

32g

46% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

8 g

9% of RDA

Sodium

820 mg

36% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra crispy chips, bake them a little longer, but watch carefully to avoid burning.

Adjust the amount of chili powder and red pepper flakes to your preferred level of spiciness.

Store leftover tempeh chips in an airtight container at room temperature for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

The peanut sauce can be stored in the refrigerator for up to 5 days.

For a lower sodium option, use a no-salt-added peanut butter and reduce the amount of soy sauce.

Cooking Equipment

Oven

Stove

Baking sheet

Food processor or blender

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra crispy chips, bake them a little longer, but watch carefully to avoid burning.

Adjust the amount of chili powder and red pepper flakes to your preferred level of spiciness.

Store leftover tempeh chips in an airtight container at room temperature for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

The peanut sauce can be stored in the refrigerator for up to 5 days.

For a lower sodium option, use a no-salt-added peanut butter and reduce the amount of soy sauce.

Spicy Tempeh Chips with Peanut Sauce Dip

Ingredients

The Method