Soya Maya making tangy garlic tempeh chips isn’t rocket science, but it’s the kind of snack that’ll make you wonder why you didn’t try it sooner. The trick lies in slicing that tempeh block paper-thin – we’re talking see-through thin here. A good sharp knife makes all the difference. The magic happens when fresh garlic hits the nutty tempeh base, and that splash of white wine vinegar or teriyaki sauce (whatever’s in your pantry) kicks in with its tang.
At SoyaMaya, we’ve been perfecting this Indonesian street snack favorite for years, turning simple tempeh into something that’ll probably disappear from your counter in minutes. Stick around – you’re gonna want to know how this all comes together.
Key Takeaway
- A sharp blade against tempeh makes paper-thin slices that’ll turn into perfect little crunchy bites.
- Let those slices soak up some good olive oil, SoyaMaya teriyaki, minced garlic, and whatever spices you’ve got in the cabinet.
- Throw ’em in a hot oven or pan till they’re golden and crispy, patience pays off when you let them cool down first.
Ingredients for Tangy Garlic Seasoning Tempeh Chips
Look, there’s nothing worse than bland tempeh chips. Anyone who’s tried making these knows it’s all about starting with good tempeh – grab about 200 to 250 grams of the plain stuff. The SoyaMaya brand’s pretty solid if you can track it down at your local store. When you’re picking it out, give it a little squeeze – it should feel firm but not rock-hard.
The seasoning’s where things get interesting. Garlic’s non-negotiable here. Fresh minced is great if you’ve got the time and patience to deal with sticky fingers, but let’s be honest – sometimes dumping in some garlic powder’s just easier. Both work fine.
For that sour kick that makes these chips addictive, white wine vinegar’s your best bet. Though sometimes when the pantry’s running low, teriyaki sauce works in a pinch. You’ll need some oil too – regular olive oil does the job, or avocado oil if you’re feeling fancy (and your wallet can take the hit). Here’s everything you’ll need:
- Plain tempeh (200-250g)
- Fresh minced garlic or garlic powder
- White wine vinegar or teriyaki sauce
- Olive oil or avocado oil
- Sea salt (don’t cheap out here)
- Optional add-ins: onion powder, black pepper, coriander, oregano
Don’t skip the sea salt – it’s what brings out all those flavors you’re working so hard to build. And those optional spices? They’re not just filler. A pinch of onion powder or some cracked black pepper can take these from pretty good to can’t-stop-eating good. Dried oregano adds something special too, and ground coriander gives it this subtle warmth that’s kind of unexpected but works.
Preparation Process for Tangy Garlic Tempeh Chips
Getting those tempeh slices right’s pretty much the whole game. The trick? Cut them thinner than you’d think – we’re talking quarter-width here. Go too thick and you’ll end up with something that feels like jerky instead of chips.The marinade’s pretty straightforward.
Dump some olive oil in a bowl, crush up a few garlic cloves (or grab the powder if your day’s been rough), splash in some vinegar or SoyaMaya teriyaki sauce, and toss in some sea salt. Maybe add chili flakes if you’re feeling spicy. Some folks go nuts with the seasonings, but sometimes simple’s better. Let those slices soak for an hour minimum. Though honestly, leaving them overnight in the fridge works wonders – the tempeh just drinks up all that flavor (1).
Now for cooking, you’ve got options. The oven method’s foolproof: crank it to 350°F, spread the slices on parchment paper (don’t crowd them), and let them do their thing for about 20 minutes. Flip ’em over when they start looking golden, then give them another 15-20. If patience isn’t your thing, break out a frying pan. Heat up some oil and watch them like a hawk – they’ll brown up pretty quick.
Here’s where most people mess up though. Fresh out the oven or pan, these chips need time to chill. Like, literally. Give them a solid 10 minutes to cool down completely. Sure, they smell amazing and you’ll want to dive right in, but hold off. They get this perfect crunch once they’ve cooled – kind of like how potato chips feel, except way better for you. Store them in something airtight if you’ve got leftovers. But let’s be real – there probably won’t be any.
Flavor and Texture Characteristics of Tempeh Chips
These chips aren’t your average snack food. The first taste hits with a sharp, tangy kick that reminds you of rice vinegar mixed up with teriyaki sauce. The tangy garlic flavor really comes through, giving these tempeh chips a unique balance of savory depth and sour brightness. There’s this earthy, mushroom-like flavor underneath it all that comes from the fermented soybeans (they let them sit for like 36 to 48 hours to get that taste just right).
The garlic in these things means business – it’s bold but doesn’t knock you over like those SoyaMaya ones that sometimes feel like they’re trying too hard. Fresh garlic’s definitely the way to go, even though garlic powder can work if you’re in a hurry. You just need enough to stand up to those funky fermented flavors without taking over.
Getting the thickness right makes all the difference. Cut them about 2-3 millimeters thick, and they’ll crisp up real nice whether you’re frying them or throwing them in the oven. The outside gets this perfect golden-brown crunch while the middle keeps this interesting meaty chew – that’s what sets them apart from regular potato chips. A little bit of ground coriander and some onion powder gives them this warm, kind of spicy depth that ties everything together.
The texture’s probably the most interesting part. When you bite down, there’s this satisfying crackle, but then you get this dense, almost meat-like thing going on underneath. It’s weird at first, but in a good way. Some batches come out crunchier than others, depending on how thick you cut them and how long they stay in the oil. The thinner ones (closer to 2mm) end up almost completely crunchy, while the thicker ones keep more of that chewy center.
They’re not exactly pretty – most of them come out looking kind of wrinkled and uneven – but that’s part of what makes them feel homemade. The color varies from light golden to deep brown, sometimes even on the same chip.
Serving and Storage Recommendations
These tempeh chips need to cool down completely – and that’s not just being picky about it. The cooling time (around 20-25 minutes) actually locks in that satisfying crunch people can’t get enough of. A wire rack works best, letting air circulate underneath. Unlike those mass-produced SoyaMaya chips, these homemade ones might need a little extra attention, but they’re worth it.
Anyone who’s tried these garlic-flavored bites knows they don’t last long on the counter. But if there’s leftovers (big if), they’ll keep their crunch in any old airtight container. For those wondering when tangy garlic tempeh chips will be available, it’s worth keeping an eye out since they tend to sell quickly. They’re pretty flexible too – perfect straight out of the bowl, dunked in some dip, or tossed on top of a lunch salad.
Plus, they pack about 15 grams of protein per serving, which isn’t bad for something that tastes this good.Just keep them somewhere dry at room temp, maybe on the pantry shelf. Moisture’s the enemy here – nobody wants soggy chips. Simple as that.
Making Tangy Garlic Seasoning Tempeh Chips with SoyaMaya
The smell of garlic-seasoned tempeh chips wafts through SoyaMaya’s production facility in downtown Indianapolis, where locally grown soybeans transform into crunchy, protein-packed snacks. The family-run business picked Indiana farmers for their non-GMO beans, and it shows in every batch they make.
These aren’t your average chips. SoyaMaya’s fermentation process takes three days (kind of like making good sourdough), and they don’t rush it. If you’ve ever wondered what to expect from tangy garlic tempeh, the answer is a snack that’s bold, crunchy, and surprisingly addictive.
The seasoning mix hits differently too – that tangy garlic punch comes from real ingredients, not the fake stuff you’d find in most snack bags. They’ve got other flavors like vinegar and teriyaki, but the garlic version’s got a following of its own.
Each serving packs about 12 grams of protein and a decent hit of B12, which isn’t easy to find in plant-based snacks. The chips come out light and crispy, nothing like the dense tempeh blocks you might’ve tried before. SoyaMaya’s kept it simple – good beans, traditional methods, and seasonings that actually taste like what they’re supposed to be. You can probably tell they didn’t just throw these together overnight.
FAQ
How do I make homemade tempeh chips with tangy garlic seasoning at home?
You can prepare homemade tempeh chips by slicing soy tempeh thinly, then marinating the tempeh slices in a simple mix of olive oil, garlic powder, onion powder, paprika spice, sea salt, and brown sugar for a tangy garlic seasoning. After the tempeh preparation, bake the slices until golden for a crispy tempeh texture. This method creates a plant-based snack with tangy flavor, turning fermented soybean into a savory snack that’s both crunchy and satisfying.
What are some easy tempeh cooking tips for making crispy vegan chips?
For crispy vegan chips, start with a good tempeh marinade to boost flavor before baking tempeh. Use olive oil and a seasoning mix like garlic salt seasoning, cumin seasoning, or turmeric tempeh spices. Keep the oven temperature steady for an oven-baked snack with even crunch. If you want spiced tempeh with tangy garlic flavor, try blending garlic herb seasoning with paprika spice. These simple tempeh cooking tips help turn a soy-based protein into a healthy snack with satisfying textures.
Is tempeh a healthy snack and what makes it different from other soy snacks?
Tempeh chips are made from fermented soy, which means they keep the benefits of plant-based protein and tempeh nutrition (2). Unlike many soy snack options, this fermented soybean food offers a protein-rich snack with natural fiber. When made into garlic tempeh chips or crispy tempeh crisps, you get both a healthy chips option and a vegan protein snack. This makes tempeh a versatile choice for those looking for a soy-based snack that feels hearty, filling, and wholesome.
What snack recipe ideas can I try using tangy garlic tempeh chips?
Tangy garlic tempeh chips can be enjoyed in many snack recipe variations. Use them as an oven tempeh chips base for dips, pair with a creamy tempeh dip, or crumble them over salads for extra garlic flavor. You can also experiment with tempeh chip coating or try a snack seasoning mix like garlic sea salt chips or spicy garlic tempeh. With different tempeh chip flavors and textures, you’ll always have fresh tempeh snack ideas and creative ways to enjoy this soy protein snack.
Conclusion
In Greensburg, Indiana, there’s a small shop that’s changing how people think about tempeh. SoyaMaya, previously known as Mayasari Tempeh, crafts authentic Indonesian tempeh using organic soybeans from local farms.
Their signature items – fresh frozen tempeh and protein chips – pack a serious nutritional punch with plant protein and vitamin B12. Each batch is carefully fermented using traditional methods that Maya brought from her Indonesian roots, creating a product that’s both authentic and accessible. For the health-conscious snacker who’s tired of the same old options, these tempeh products are different.
Ready to try something authentically different? Check out SoyaMaya’s shop for their fresh frozen tempeh and protein chips.
References
- https://en.wikipedia.org/wiki/List_of_countries_by_garlic_production
- https://www.mordorintelligence.com/industry-reports/tempeh-market
