By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
130 cal · 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.
Comments
Tofu is reliable at every Charlotte chain, spices are pantry staples, and the ingredient list is genuinely cheap—probably $3 to $4 total, or under $1 per serving. The stated 35 minutes is honest if you press tofu to remove moisture (a non-negotiable step for crispness), though a first-time cook should budget 45 minutes. This is a straightforward snack or side that reheats well and suits a weeknight without fussiness. The only small caveat is that home crisping on a sheet pan requires an attentive eye in the final minutes to avoid burning, so it's not a neglect-it dish, but the payoff is reliable.
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