Turmeric tempeh chips

  • Servings: 1
  • Difficulty: Beginner
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If there’s ever a quintessential tempeh recipe that’s versatile yet easy enough for everyone to attempt, this would be it. In fact, it’s so easy that all it takes is four ingredients and your cooking method of choice: oven roasting, air frying or deep frying.

It can be as crispy or as meaty as you want, depending on how thinly it’s sliced. To have this as a snack, slice it thinly, crisp it up and have it on its own or serve it with your favourite dip. Or have the tempeh for lunch by cooking it as cubes and scattering it on top of your lunch time salad. Either way, consider this your go-to recipe should you need a quick protein fix.


    • 100g of tempeh
    • 4 tbsp of water
    • 1 tsp of turmeric powder
    • Salt to taste


  1. Cut tempeh into desired size and thickness. The thinner it’s cut, the crispier the tempeh will be. If you’re using an oven, pre-heat it now at 170 degrees.
  2. Mix turmeric powder, salt and water in a bowl.
  3. Put in the tempeh and mix well, ensuring that every side is covered.
  4. Oven bake at 15 minutes until golden brown or air fry on high for 10 minutes.
  5. The tempeh is done when it’s golden brown and begins to perfume your kitchen.