Tempeh Chips

This is not your run of the mill snack. It is so easy to make yet so healthy. My kids and hubby love it.

I haven’t made it in a while now. So when I went to the market this morning, my eldest child reminded me to buy some tempeh.

Tempeh has its origins from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. It has a firm texture and has an earthy flavour that becomes more pronounced as it ages. IMG_5713.JPGThis is how it looks like being sold at markets in some parts of the world.
If you are living in a non- Asian country, chances are that you can get tempeh from your local health food store or a bigger Asian grocery shop.

To make the chips, all you have to do is slice it no more than 1mm thick. In a bowl, add salt, grounded turmeric powder and a splash of olive oil just to get everything to stick on the tempeh slices. Give it a good toss till everything is evenly coated like this.

IMG_5689.JPG
Spread it out evenly onto a baking tray that is lined with parchment paper and bake in a pre-heated oven at 200 degrees Celsius for around 20-25min, or till it reaches a fairly dry and crunchy texture. Let it cool before storing in an air tight container. It should keep for at least a week in room temperature.

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