BBQ Baked Tempeh Chips

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A chip snack that’s high protein? Yup, it’s possible! These BBQ baked tempeh chips are packed with plant-based protein and super satisfying. This post is sponsored by Lightlife. 

Baked tempeh chips in a white bowl with hummus.

I ran my first race of the season this past weekend! I made a point to train for this one because I’ve admittedly shown up at the starting line for other races with zero training. Eep! Much smarter to train and feel ready to take on a long run. At this race, I loved the course, there were so many people cheering along the way and the weather couldn’t have been more perfect. Thank you for your support leading up to this!

After the race on Saturday, I felt like I was bottomless the rest of the weekend. Do you ever get in those snacking phases where you just can’t stop?! Usually when I realize I’m in that “mode,” it turns out I’m not balancing out my snacks and meals. For me to feel satisfied, I need to make sure I’m getting a mixture of protein and fat along with lots of healthy fiber. I typically find that when I’m in bottomless pit mode, most of my snacks are carb focused. There’s nothing wrong with carbs, I just need a little more protein to satisfy my hunger!

Close up of BBQ tempeh chips with hummus in a white bowl.

By now, you probably know I’m tempeh obsessed. I love making it for breakfast, for lunch and for dinner, but to be honest, I’ve never thought of it as a snack food. Until now! I mean it’s brilliant — tempeh is naturally high in protein and fermented, so this delicious snack will leave your taste buds and your belly satisfied.

Close up of BBQ tempeh chips with hummus in a white bowl with brown parchment paper. Package of Lightlife tempeh in the background.

These BBQ baked tempeh chips are packed with flavor and are SO easy to whip up for a quick crispy, salty snack! While testing this recipe I made a ton of different flavors but the two I liked best were the plain sea salt and the BBQ. Sea salt seemed a little too simple to post so I went with the BBQ. Any other BBQ chip lovers out there? I hope so!

These chips have a flavorful coating of BBQ seasoning so you can totally munch on them plain, but they’re also delicious with different dipping sauces. I recommend aioli, black bean dip, hummus, guacamole — I have no shame in my dip game!

Hand with light pink nails holding a bbq baked tempeh chip and dipping it into hummus.

I used my favorite Lightlife tempeh for this recipe. I recommend the original or the three grain because the pieces hold together well, even when you chop the tempeh into thin slices. I tested the recipe with a few other varieties, but these worked best!

Slices of tempeh being sliced and prepped for making bbq tempeh chips.

If you try this recipe for BBQ baked tempeh chips, please leave me a comment letting me know how they turned out and please leave a star rating as well. It’s super helpful for me and other readers!

BBQ Baked Tempeh Chips

4 from 4 votes
This baked chip recipe turns tempeh into a plant-based snack that's loaded with protein and packed with BBQ flavor!
Baked bbq tempeh chips in a white bowl with hummus.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2

Ingredients

Instructions
 

  • Preheat oven to 375°F.
  • Combine onion powder, garlic powder, paprika, sea salt and coconut sugar in a small bowl.
  • Cut block of tempeh in half, then cut each half diagonally so you have four triangles. Place triangles flat on your cutting board and thinly slice. Try to make your slices as even as possible.
  • Place tempeh slices on a baking sheet and spray with cooking oil. Sprinkle half of the spice blend over the tempeh. Flip tempeh, spray with oil and sprinkle on the remaining spice blend.
  • Bake for 10 minutes. Flip and bake for another 7-10 minutes or until tempeh is golden brown and crisp. Be sure to watch closely in the final few minutes because the tempeh can quickly go from golden brown to burnt.
  • Enjoy plain as a snack or pair with your favorite dip.

Nutrition

Serving: 1/2 of recipe Calories: 216kcal Carbohydrates: 20g Protein: 22g Fat: 7g Fiber: 10g Sugar: 4g
Course: Snack

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
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Recipe Rating




    15 comments
    1. Alan
      October 7, 2020 AT 7:53 pm

      5 stars
      Nice idea to use tempeh as a snack… good job

    2. Anouk
      July 8, 2020 AT 12:58 pm

      3 stars
      The texture was a bit grainy and I found it hard to evenly distribute the spices on the tempeh. The taste and texture was fine, but nothing extraordinary.

      1. Brittany Mullins
        July 8, 2020 AT 4:48 pm

        Sorry you didn’t love this recipe, Anouk. Thanks for the feedback and for trying it.

    3. Jenna
      October 29, 2019 AT 7:29 pm

      5 stars
      Made these tonight and they were such a hit! Omnivore husband and two picky kids all devoured them. One kid was even disappointed there weren’t more. Nice for weeknights, recipe prepped while oven preheated, done in 25 minutes.

      1. Brittany Mullins
        October 29, 2019 AT 10:41 pm

        Love it!! So glad you guys all enjoyed these chips. And thank you so much for coming back to leave a comment and star rating, I really appreciate it. The ratings are super helpful!

    4. Jessi
      July 21, 2019 AT 3:19 pm

      What can you sub instead of coconut sugar? Or can it be omitted?

      1. Brittany Mullins
        July 21, 2019 AT 4:59 pm

        You could use maple syrup or honey instead.

    5. Sandy
      February 17, 2019 AT 9:41 am

      This is a great idea for a healthy snack. How should I store the left over?

Parchment paper lined with protein balls.

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