Tempeh goes in the same category with tofu - people seem to either love it or hate it. I personally love tofu (firmer, the better), but don't seem to cook tempeh often enough. These spiced chips were quite addictive, however, so I might just have to make a new batch very soon.
I only really learned to use spices when I moved to Australia. Back in Finland my taste buds were quite happily adjusted to the traditional non-spicy food, but when I started tasting and cooking food in my new home-country, I soon realised that there was a whole world of spices for me to explore. I still steer away from hot and spicy food and I think you know by now that I'm one of the biggest chilli wimps around, but I do love using other spices with a (tiny) pinch of chilli.
We all know the health benefits of spices too, and I've tried to combine some of the 'best' spices in this dish - turmeric, cinnamon, coriander, chilli (you could also use cayenne pepper), cumin and black pepper. I sprinkle cinnamon on nearly everything and it's certainly out there with my favourites spices. Dipped in creamy avocado these tempeh chips were a perfect weekend lunch!
Spiced tempeh chips
1 packet of tempeh (300g)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon chilli flakes or cayenne pepper
1/4 teaspoon ground cumin
pinch of sea salt
freshly ground black pepper
1/2 avocado and lemon juice, for serving
1. Preheat the oven to 150C and line a baking sheet with baking paper.
2. Cut the tempeh into thinnish slices and arrange the slices on the baking sheet.
3. Mix together all the spices and sprinkle the mixture on both sides of the tempeh slices.
4. Bake for 40-60 minutes, turning the slices regularly, until they feel firm and slightly crispy.
5. Serve the chips with mashed avocado that has been mixed with lemon juice.