Crispy Tapioca Tempeh Chips – Easy Homemade Snack

Crispy Tempeh Chips with Tapioca Flour

Ingredients:

Instructions:

1. Prepare the Tempeh Dough:
   Begin by combining the fermented soybean base (tempeh starter mixture) with tapioca flour. Stir the ingredients until they are evenly mixed. You can use a spatula, spoon, or your hands to do this, but if you choose to use your hands, make sure they are completely clean and dry. It’s important that your hands don’t come into contact with water or salt to avoid altering the texture.

2. Shape the Tempeh Dough:
   Once mixed, transfer the tempeh dough into plastic wrap. A long, meter-sized plastic tube works best, with a circular diameter of around 5 cm. Press the dough firmly inside the plastic to compact it, then tie off the ends of the wrap securely. To ensure the fermentation process goes smoothly, poke small holes in the plastic using a toothpick or clean needle. This allows air circulation and prevents the tempeh from spoiling during fermentation. Hang the wrapped dough in a cool, dry place for at least 35 hours (approximately 2 days) to allow the fermentation process to take place.

3. Check the Tempeh for Fermentation:
   After 2 days, the tempeh should be ready for slicing and frying. A good indication that it has fully fermented is when the areas where you poked the plastic begin to show small black dots. These dots signify that the fermentation is complete, and the tempeh is now ready for use.

4. Slice and Prepare for Frying:
   Slice the fermented tempeh thinly for frying. Next, prepare the spice mixture by grinding the garlic, coriander seeds, and salt together until you form a smooth paste. Add just enough water to make the paste slightly runny, but not too watery.

5. Dip and Fry:
   Heat oil in a deep frying pan or wok over medium heat. Before frying the tempeh, quickly dip each slice into the spice mixture. Be careful not to leave the tempeh slices soaking for too long, as tapioca flour tends to break apart when exposed to too much moisture. A quick dip will suffice.

6. Fry Until Crispy:
   Fry the tempeh slices in hot oil. The key to perfectly fried tempeh chips is to keep frying until the oil no longer foams or bubbles around the chips, indicating they have become fully crisp. Once fried to a golden brown and crispy texture, remove the tempeh chips from the oil and drain them on a paper towel or wire rack to remove any excess oil.

7. Serve:
   Your crispy tempeh chips made with tapioca flour are now ready to serve! Enjoy them as a savory snack or side dish, perfect for munching any time of day.

Enjoy! 😊