Crispy Tofu Chips (Straightforward High-Protein Snack)

These crispy tofu chips are an straightforward, frugal way to make high-protein chips at home. Made with just 3 essential ingredients, they require little more than slicing and baking. Each serving has 14 grams of protein and fewer than 160 calories, and the chips can be seasoned in countless ways to suit your tastes.

High-protein chips sound like the reliable snack, but they are not always straightforward to find, and the store-bought options can be surprisingly expensive. My crispy tofu chips offer a much simpler and more frugal alternative. You can make them at home with especially-firm tofu, a small amount of oil, and your choice of seasonings. Straightforward-peasy!

The preparation is almost entirely slice and bake. There is no batter to mix, no dough to roll, and no complicated prep work. Simply slice the tofu thinly, season it, and bake until crisp. Really, it is that plain!

The finished chips are light, savory, and genuinely crunchy, much like chips made from grains. Each serving has 14 grams of protein and fewer than 160 calories, making them a satisfying snack you can enjoy on their own or serve with your go-to dips.

The basic recipe is satisfying as written, but it is also wonderfully adaptable. Change the seasonings to make smoky, spicy, cheesy, herby, or simply salted tofu chips. Once you try them, you may find yourself keeping a package of especially-firm tofu on hand just for this recipe.

Why You’ll Love These Tofu Chips

• A savory protein snack:They are a welcome alternative when you want something salty and crunchy instead of another sweet protein bar.
• High in protein:Each serving has 14 grams of protein, making these chips a satisfying snack that leaves you feeling full for a long time.
• Baked, not fried:They crisp up beautifully in the oven with no deep-frying required.
• Plain, wholesome ingredients:The essential recipe uses just 3 ingredients and is made without protein powder.
• Vegan and allergy-friendly:These chips are naturally dairy-free, gluten-free, and grain-free.
• Straightforward enough for beginners:Simply slice, season, and bake. There is no batter, dough, or complicated prep work.
• More frugal than store-bought protein chips:Especially-firm tofu makes an affordable alternative to packaged high-protein snacks.
• Crisp and crunchy:They have the savory crunch of traditional chips made from grains.
• Straightforward to customize:Keep them simply salted or experiment with smoky, spicy, cheesy, or herby seasonings.

Ingredients for the Straightforward Crispy Tofu Chips

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Especially-firm tofu:This is a very dense tofu with much less moisture than extra-firm tofu. It is essentially firm tofu that has already been thoroughly drained and pressed, which makes it ideal for slicing into thin chips. Look for it alongside the other tofu varieties in the refrigerated section of the supermarket.
• Olive oil:A small amount helps the tofu chips crisp and brown as they bake. You can use another oil you prefer, such as avocado oil or melted coconut oil. See the recipe notes for anoil-free option.
• Seasoned salt:This adds quick, straightforward flavor to the chips. Regular salt works just as well, especially if you plan to add other herbs or spices.

Steps to Make Straightforward Crispy Tofu Chips

Note that the complete instructions are also in the recipe card below.

1. Preheat the oven.Preheat the oven to 325°F (160°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Slice the tofu.Drain the tofu and gently pat it dry with paper towels. Cut it into thin, even slices. I was able to cut mine into 25 slices. Cut each slice in half diagonally to make 50 small triangles.
3. Season the chips.Arrange the tofu triangles in a single layer on the prepared baking sheet. Lightly brush the tops with oil, then sprinkle with seasoned salt.
4. Bake until crisp.Bake for 50 to 60 minutes, until the chips are completely dry and crisp, with lightly browned edges.
5. Cool completely.Remove the baking sheet from the oven and let the chips cool completely on the pan. They will continue to firm and crisp as they cool.

Storage for the Protein Chips

Store the cooled tofu chips in an airtight container for up to two weeks.

Flavor Variations

The basic seasoned-salt version is satisfying, but these tofu chips are straightforward to customize. Sprinkle the tofu with your chosen seasonings before baking, adjusting the amount to taste.

• Smoky paprika:Season with smoked paprika, garlic powder, and salt.
• Chili lime:Add chili powder, a little cumin, salt, and finely grated lime zest.
• Cheesy:Sprinkle with nutritional yeast, garlic powder, and salt for a dairy-free cheesy flavor.
• Ranch-style:Use dried dill, dried parsley, garlic powder, onion powder, and salt.
• Everything bagel:Sprinkle lightly with everything bagel seasoning. Choose a lower-sodium blend or reduce the additional salt, if needed.
• Spicy:Add cayenne pepper, crushed red pepper, or chipotle powder along with the seasoned salt.
• Italian herb:Season with dried Italian herbs, garlic powder, and salt.
• Curry:Use your go-to curry powder with a small pinch of salt.
• Salt and pepper:Keep things plain with regular salt and plenty of freshly ground black pepper.

You can also leave the chips nearly plain, using only a light sprinkle of salt. This makes them especially versatile for serving with strongly flavored dips.

Serving Suggestions

Enjoy these crispy tofu chips on their own (like potato chips) or pair them with any of your go-to dips and spreads.

• Serve withhummus, guacamole, salsa, or bean dip.
• Pair with dairy-free ranch,spinach artichoke dip, or acreamy herb dip.
• Add them to a snack board with vegetables, olives, fruit, and nuts.
• Serve alongsidesoup,chili, or ahearty saladfor extra crunch and protein.
• Pack them in lunches or snack boxes for a savory alternative to protein bars.
• Crumble them over salads or grain-free bowls in place of croutons.
• Enjoy them with a sandwich or wrap instead of regular chips.
• Serve simply salted chips with stronger-flavored dips, or pair boldly seasoned chips with amild dip.
• Use as tofu crackers and serve or spread with plant based cheese, like myCashew Boursin,Sunflower Seed Cheddar,orStraightforward Vegan Mozzarella.

The chips are especially good when you have had it up to your eyeballs with sweet protein snacks.

TIP: Oil-Free Option

For oil-free tofu chips, simply omit the 1 tablespoon of oil. Sprinkle the sliced tofu with salt and bake as directed. The chips will still become crisp and crunchy, although the oil gives them a slightly crisper finish.

When adding spices or other dry seasonings, lightly brush the tofu with a small amount of water before sprinkling them on. This will help the seasonings adhere during baking.

Tips for Success

• Use especially-firm tofu:Be sure to use especially-firm tofu rather than firm or extra-firm tofu. Especially-firm tofu is especially dense and contains less water, which helps the chips dry out and become crisp as they bake.
• Keep the oven at 325°F:Do not be tempted to raise the temperature to speed things up. The low, slow baking time allows the tofu to gradually dry and crisp without burning around the edges.
• Watch the chips near the edges of the pan:The outer chips may cook more quickly than those in the center. Check them toward the end of the baking time and remove any that are already crisp and lightly browned.
• Slice the tofu thinly, but not paper-thin:Aim for thin, evenly sized slices. Slices that are too thin may break easily or bake unevenly, while thicker slices may remain soft in the center.