Serves 4
35 min
Crispy Tofu Chips
Recipe GLPR8783e1ed59de26
Golden, crunchy tofu chips seasoned with warm spices like paprika, cumin, and coriander. These crispy baked or pan-fried chips make an excellent protein-rich snack or side dish that's naturally vegan and packed with plant-based nutrition.
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Ingredients
1 block pressed tofu, preferably frozen and thawed
2–3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste
Directions
If the tofu was previously frozen, ensure it has been completely thawed. Press the tofu block firmly between clean kitchen towels or in a tofu press to remove as much moisture as possible; drier tofu will crisp up better. Pat the exterior completely dry with fresh paper towels.
Cut the pressed tofu into chip-sized strips or cubes, roughly ¼ inch thick and 2–3 inches long, depending on your preferred chip shape.
In a small bowl, combine the paprika, ground cumin, ground coriander, and salt to create your spice blend.
In a large bowl or on a shallow plate, toss the tofu pieces with the olive oil until all surfaces are lightly coated.
Sprinkle the spice mixture evenly over the oiled tofu and toss gently but thoroughly to ensure every piece is seasoned.
Arrange the seasoned tofu in a single layer on a parchment-lined baking sheet and bake at 400°F (200°C) for 20–25 minutes, stirring halfway through, until the edges are golden and crispy.
Remove from the oven and let cool on the baking sheet for a few minutes. The chips will continue to crisp as they cool. Serve warm or at room temperature.
