Tempeh Chips with Dipping Sauce
Submitted by vonnie
Crispy fried tempeh chips marinated in tamari, garlic, and coriander, served with a spicy chili-lemon dipping sauce. This crunchy vegan appetizer is addictively snackable and ready in 35 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
35 minForget potato chips. These tempeh chips are the snack you didn’t know you needed.
Thin slices of tempeh take a quick bath in a hot tamari-garlic-coriander marinade, soaking up all that salty, aromatic flavor in just 15 minutes.
Then they hit hot oil and fry up into shatteringly crisp, golden chips that you physically cannot stop eating.
The dipping sauce is pure fire: tamari, fresh lemon juice, and ground red chili pepper mixed into a tangy, spicy hit that lights up every bite.
Pro Tips
- Slice the tempeh as thin as you can manage, about an eighth of an inch. Thinner chips get crispier and fry faster.
- Make sure the oil is properly hot before frying. If the tempeh doesn’t sizzle immediately when it hits the pan, your oil isn’t ready.
- Drain on a wire rack instead of paper towels. The air circulation keeps the chips crispy on all sides instead of steaming on the bottom.
- Double the dipping sauce recipe. Trust me on this one.
Ingredients
Directions
Cut tempeh into 2 x ½ x ⅛ inch slices.
In a bowl, combine hot water, 1 tablespoon each of the tamari and the lemon juice, the salt, garlic, and coriander; stir until salt is dissolved.
Add tempeh; marinate for 15 minutes.
In a skillet, heat oil. Fry tempeh until crisp; drain.
To make dipping sauce, combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon juice, and the chili pepper.
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