Those of you who think you don’t like tofu, take note: these vegan baked tofu chips are not only extremely crunchy and delicious, but they can be flavored any way you choose. Unlike potato chips, they are a great source of protein, have no cholesterol, no saturated fats, and are gluten and dairy free.
You can use any sort of firm or extra firm tofu you choose, but Trader Joe’s sells organic sprouted tofu made with non-GMO soybeans. At Trader Joe;s, you can even buy one cake of tofu divided in half and sealed separately – meaning, you can use half a cake of tofu and stick the other half in the fridge for another time. Sprouted tofu is made with sprouted soybeans and contains nearly twice the protein over twice the calcium, and more iron than non-sprouted tofu. Sprouted tofu aids in the absorption of nutrients, is easy to digest, and is a good source of vitamin K. Recent research indicates that vitamin k has a protective effect on bone mineral density, osteoporosis and fracture risk.
The chips are easy to make and you may season them with anything that strikes your fancy. Dayton Area Rabbit Network sells a delicious seasoning blend known as The Flop, which is what the author used, along with some Spanish smoked paprika, unprocessed sea salt and pepper. Many other seasonings would work just as well, including a lemon pepper seasoning, or a blend of turmeric and toasted sesame seeds, or one of the many seasoning blends sold at The Spice Rack at the PNC 2nd Street Market. If you favor spicy chips, add a couple of pinches of cayenne.
Author’s note: I am not too proud to admit that after sampling the first few chips, I proceeded to polish off the entire batch in one sitting while watching television.
Baked tofu chips
- Olive oil for greasing
- 1 block firm or extra firm tofu
- 1 teaspoons salt
- 1/4 teaspoon Spanish paprika
- 1 teaspoon of The Flop seasoning blend
- Pinch of black pepper
Set oven to very low heat, about 250 – 300 F. Line a cookie sheet with foil and oil with the olive oil.
Cut the tofu into very thin pieces, no more than 1/8-inch-thick.
Place the tofu slices in a single layer on the cookie sheet. Lightly mist the tofu slices with cooking spray OR you can fill a spray bottle with olive oil and mist them that way.
Bake for about 30 – 45 minutes or until golden brown and crisp, turning the slices over gently halfway through the baking process. The author’s chips took closer to 50 minutes, but the object is to get them quite golden brown so that they will be crisp.
Mix the seasonings in a bowl, and sprinkle on the chips to taste.