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. This 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.
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.