Crispy Smoked Tofu Chips
These crispy smoked tofu chips are salty, savory, and ridiculously snackable. Thin slices of smoked tofu get tossed with soy sauce, olive oil, and a smoky-spiced seasoning, then baked hot until crisp around the edges. Perfect as a crunchy topper for bowls and salads — or honestly just eaten straight off the tray.
Tofu Instructions
- Preheat the oven to 220°C (fan). Line a sheet pan with parchment paper.
- Slice the smoked tofu very thin (the thinner the slices, the crispier they get).
- Add the tofu slices to a mixing bowl. Sprinkle over the salt, garlic powder, onion powder, sweet paprika, and smoked paprika. Toss to coat.
- Add the soy sauce and olive oil and toss again until every slice is lightly coated.
- Spread the tofu slices on the sheet pan in a single layer (try not to overlap too much).
- Bake for 10 minutes, then take the tray out and gently toss/flip the slices for even crisping.
- Return to the oven for another 4–6 minutes, until the edges are browned and the slices are crisp.
- Cool for a few minutes — they crisp up even more as they cool.
Notes
- Slice as thin as you can — thicker slices stay chewier, thinner slices turn chip-like.
- Don’t crowd the tray: overlapping pieces steam and won’t crisp properly.
- Watch closely near the end — thin slices can go from perfect to too dark quickly.
- They crisp up as they cool, so give them 3–5 minutes before judging the texture.
- Great on salads, rice bowls, soups, or as a crunchy snack.
Equipment Needed
- Oven
- Sheet Pan
- Parchment Paper
- Mixing Bowl
- Spatula
- Knife
- Cutting Board
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