Baked Tempeh Chips

Thank you Cécile Wehrell of Cécile’s Untamed Kitchen for this new recipe for Baked Tempeh Chips.  They look delicious and we’ll have to give it a try! ❤️🌻😁 



  • 1 package (250g) of Henry’s Tempeh “Soy Original” or “Soy Red Pepper"
  • Kricklewood Farm Sunflower Oil
  • Sea salt
  • Freshly ground pepper


  1. Cut the block of tempeh in 4 and using a collapsible steamer, steam it for +/- 10 min.
  2. Once cooled down, cut in very thin slices using a sharp knife.
  3. Line a cookie sheet with parchment paper.
  4. Spray or brush with Kricklewood Farm Sunflower Oil.
  5. Align the slices like little solders.
  6. Again, spray or brush with Kricklewood Farm Sunflower Oil, making sure each piece is seasoned.
  7. Bake for +/- 10 min.
  8. Spray again.
  9. Bake for 10 extra min.
  10. If not crispy enough, turn the oven off and leave the tray in.
  11. Season to taste.


* Sprinkle with smoked paprika or a favourite spice!
* Instead of regular Kricklewood Farm Sunflower Oil, try with Roasted Chili or Garlic Infused
* If they go "softy" on you, just put them back in the oven for a few minutes (even just a toasted oven)

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