Crispy Tempeh Chips

Ingredients

• 300 gtempeh
• 64 g (½ cup)cornflour
• 31 g (¼ cup)plain flour
• 240 ml (1 cup)water
• 1 tspsalt
• 1 tspchicken stock powder
• ½ tsppepper
• as neededcooking oil

Instructions

1. 1

   Mix the batter

   Put the cornflour, plain flour, water, salt, chicken stock powder and pepper on a plate. Stir with a spoon until combined, then set the mixture aside.

2. 2

   Slice and fry

   Cut the tempeh as thinly as possible. Heat the cooking oil over high heat. Once it is hot, dip the tempeh slices into the batter and fry in batches until golden brown, stirring frequently.

3. 3

   Drain the chips

   Transfer the cooked tempeh chips to a cooling rack so excess oil can drain. Store them in an airtight container.

4. 4

   Serve and enjoy

   Enjoy the tempeh chips.

What are tempeh chips?

Tempeh is a fermented Indonesian soybean cake with a firm texture and nutty flavour. Slicing it thinly and frying it in a seasoned flour batter turns it into a crisp, savoury snack.

Here, a simple water-based batter brings together cornflour, plain flour and seasoning. The thin slices and hot oil help the coating turn golden while letting the tempeh remain the focus.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 17g protein, 29g carbs, 18g fat.

The tempeh provides most of the protein, while the cornflour and plain flour contribute most of the carbohydrates. Tempeh and oil account for much of the fat, and the salt and stock powder contribute sodium; the amount of oil absorbed can vary. Balance a portion with vegetables or a fresh side.

Choosing and slicing tempeh

Tempeh: use a fresh block that is firm enough to slice cleanly. Thin, even slices fry more consistently than thick or uneven pieces.

Slicing: take care to keep the pieces as similar in thickness as you can. A sharp knife makes this easier and helps reduce breakage.

Getting the batter right

Flour blend: cornflour helps give the coating a crisp finish, while plain flour gives the wet mixture body. Stir until the powders are evenly dispersed in the water.

Seasoning: salt, pepper and chicken stock powder flavour the coating. Mix them thoroughly so the seasoning does not collect in one spot.

Frying in batches

Hot oil: let the cooking oil heat over high heat before adding the coated tempeh. The recipe gives no exact oil temperature, so use the golden-brown colour as your visual cue.

Batch size: fry the slices in batches and stir frequently, as directed. This makes it easier to move the pieces around and remove them once evenly coloured.

When the chips are done

Colour: look for a golden-brown coating to judge when the chips are cooked. Remove each batch once it reaches that colour.

Draining: place the finished chips on a cooling rack to let excess oil run off. A rack also allows air to circulate around them as they cool.

Serving ideas

Serve the chips soon after frying, when their coating is at its crispest. They work as a snack or alongside a meal.

Pair them with a fresh vegetable side or a dip of your choice for contrast. Keep any accompaniment separate until serving so the coating stays dry.

Recipe notes & tips

• Slice the tempeh as thinly and evenly as possible.
• Stir the batter again if the flour settles while you are frying.
• Wait until the oil is hot before dipping and frying the tempeh.
• Fry in batches and stir the slices frequently.
• Use a cooling rack to drain the cooked chips.

Variations

• Add garlic: stir a little garlic powder into the batter for a savoury variation.
• Add chilli: mix chilli powder into the batter for a spicier coating.
• Use vegetable stock powder: swap it for the chicken stock powder for a vegetarian-friendly seasoning.
• Add ground coriander: mix it into the batter for a warm, aromatic note.

Common mistakes to avoid

• Thick slices: they may not crisp as evenly; cut the tempeh as thinly as possible.
• Cool oil: the coating may absorb more oil; let the oil heat before frying.
• Crowded pan: the pieces are harder to stir evenly; fry in batches.
• Uneven coating: some slices may taste under-seasoned; stir the batter well before dipping.
• Skipping the rack: excess oil stays on the chips; drain them on a cooling rack.

How to store

Cool the chips before storing them in an airtight container. They are best eaten fresh; the coating may soften during storage, and reheating can help restore some crispness.

Frequently asked questions