BBQ Baked Tempeh Chips



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

Love tempeh or trying to learn to love it? You have to try my tempeh bacon and these tempeh tacos.

Baked tempeh chips in a white bowl with hummus.

By now, you probably know I’m tempeh obsessed. I love using it to make these vegan breakfast sandwiches, my tempeh taco salad and this vegan tempeh tikka masala, 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.

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 enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.64 from 11 votes

BBQ Baked Tempeh Chips

A chip that's high protein? Yup, it's possible! These BBQ baked tempeh chips are packed with plant-based protein and super satisfying.  
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2



  • 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.


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Snack
Cuisine: American
Keyword: tempeh chips
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    I’m looking for better way to snack and this recipe is so good! I will be making a lot more of these tempeh chips to eat when I’m craving chips! Thank you!

    1. YUM! Glad you are loving this recipe and it turned out fabulous for you. Thank you for sharing your review & star rating, I truly appreciate it!

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