Crispy Tofu Chips – a delicious recipe with paprika, cumin, ground coriander, pressed, olive oil, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to around 425F. Cut your block of tofu into slices as thin as you can get without them falling apart (about 5mm thick is fine). Place the slices on sheets of kitchen paper to absorb any excess moisture.
2
Add the spices and the salt to the olive oil and beat them together. Brush or rub the mixture over the tofu slices and place them on a baking tray. Cook until brown and crispy - this took about 15-20 minutes for me but it'll probably vary slightly (you may need to pour off excess liquid at some point). Alternatively, you can fry them (although beware that thin slices of raw tofu can be pretty fragile). I'd recommend using frozen and defrosted tofu because freezing it tends to give it a better, more aerated texture which seems to help it get crispier.
450
kcal
Calories
50
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon ground coriander, 1 packet pressed tofu, preferably frozen and defrosted, and more.
Yes, Crispy Tofu Chips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
