Roasted Tempeh Chips Recipe

Tempeh Chips

These delicious tempeh chips are cheap and easy to make and instantly became a favorite for a healthy grab and go option for me.

I did a nutrition challenge with Nutritionist Elizabeth Inpyn in the summer. One of my dietary flaws was too little protein. When I added more to my daily meals, it left me feeling fuller than usual so I ended up eating fewer carbohydrates. With marathon training in full swing, the sudden change didn't do my energy levels any favors.

Elizabeth shared her recipe for something light that would do the trick without leaving me feeling heavy and too full to eat my usual carbohydrate quota for the day

Get Creative

Seemingly unable to leave a recipe alone, I have tried our variations of this recipe with no fails yet.  At the end of the page I've noted some of the changes I've tried, but you can add your own if you have preferences.

Go try them and let me know what you think.

Make Your Own

Roasted Tempeh Chips Recipe


Roasted Tempeh Chips Recipe

Lay tempeh slices in 2 13- x 9-inch baking dishes. Bring soy sauce, vinegar, brown sugar, cumin, ancho chile powder, and ½ cup water to a boil in small saucepan. Boil 1 minute, then remove from heat, and stir in liquid smoke, if using. Pour over tempeh slices. Let cool, then cover and chill 2 hours, or overnight.

Preheat oven to 300°F. Line 2 baking sheets with parchment paper. Carefully transfer tempeh slices to prepared baking sheet, and discard marinade.

Roasted Tempeh Chips Recipe

Brush slices with canola oil, and sprinkle with paprika, if desired. Bake 10 to 15 minutes, or until beginning to brown. Flip tempeh slices, brush with oil, and bake 5 to 7 minutes more, or until crisp and dark brown.


I'm happy to try new things, but this is more a case of my inability to follow a recipe to the letter; that, or bad planning and being short of one or more ingredient!

I like a bit of spice in my food so I use ground dried chili pepper seeds for some extra kick.

We don't always have canola oil in the kitchen so coconut oil has taken its place on more than a few occasions and it tastes great.

I've also tried different vinegar and balsamic is my preference, although the cider works just as well.  Play around with it. There are no rules. You can leave out the peppers or hot sauce if spicy is not your thing.

If you love it, leave me a comment. Let me know if you made your own changes and want to share; that would be great too!


Carefree Runner


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  • Rich Brown December 8, 2017   Reply →

    Sounds good. But what the hell is Tempeh? I’ve done a fair amount of cooking and never heard of that.

    Thank for sharing!

    • Lee Beem December 11, 2017   Reply →

      It’s a less refined type of tofu. It’s basically soy beans. It has a firmer and chunkier texture to it. It’s usually near the tofu in the chilled section of the grocery stores. I eat weird stuff and it’s about to get stranger … starting today, no alcohol for six weeks! More to come on that and some new workouts as well.

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