Get ready to ditch regular fries because these Crispy Tempeh Fries are about to blow your mind! Paired with a smoky, spicy Chipotle Aioli, this snack is crispy, flavorful, and totally addictive. Whether you’re hosting a party, looking for a fun appetizer, or just craving something savory, these tempeh fries are here to deliver. Plus, they’re baked, not fried, so you can feel good about indulging. Let’s dive in!
Why You’ll Love This Recipe
- Crispy & Flavorful: The tempeh fries are marinated in a smoky, savory sauce and baked to golden perfection.
- Spicy & Creamy Aioli: The chipotle aioli is the perfect dipping sauce—creamy, tangy, and with just the right amount of heat.
- Easy to Make: Just marinate, bake, and blend! No fancy techniques required.
- Vegan & Gluten-Free Option: Use tamari instead of soy sauce for a gluten-free version.
Crispy Tempeh Fries with Chipotle Aioli Recipe
Ingredients
For the tempeh fries:
- 1 (8 oz) package of LightLife® Original Tempeh, cut into ½″ thick “fries”
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup
- ½ tsp liquid smoke (optional, but highly recommended—or sub smoked paprika)
- 1 tsp garlic powder
- Black pepper, to taste
For the chipotle aioli:
- ⅓ cup raw cashews (soaked in hot water for 10 minutes if not using a high-speed blender)
- ¼ cup water
- Juice from ½ lemon
- ⅛-¼ tsp salt (adjust to taste)
- 1 tsp maple syrup
- 1 whole chipotle pepper in adobo sauce (from a can)
Instructions
- Marinate the tempeh fries:
- Cut the tempeh into ½″ thick fries. In a container with a lid, combine the soy sauce, apple cider vinegar, maple syrup, liquid smoke, garlic powder, and black pepper. Add the tempeh fries, put the lid on, and gently shake to coat the tempeh evenly in the marinade.
- Let the tempeh marinate for at least 15 minutes, preferably 30 minutes. For maximum flavor, marinate overnight in the fridge.
- Preheat the oven:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Bake the tempeh fries:
- Arrange the marinated tempeh fries in a single layer on the prepared baking sheet. Bake for 25-35 minutes, flipping halfway through, until the fries are golden brown and crispy.
- Make the chipotle aioli:
- While the tempeh is baking, make the aioli. Drain the soaked cashews (if using) and add them to a blender along with the water, lemon juice, salt, maple syrup, and chipotle pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.
- Serve and enjoy:
- Once the tempeh fries are crispy and golden, remove them from the oven. Serve immediately with the chipotle aioli for dipping.
Tips for Success
- Slice Evenly: Cut the tempeh into evenly sized fries to ensure they bake uniformly.
- Don’t Skip the Marinade: The marinade adds tons of flavor, so let the tempeh soak it up for at least 15 minutes.
- Adjust the Heat: If you’re sensitive to spice, start with half a chipotle pepper and add more to taste.
- Make It Ahead: You can marinate the tempeh overnight and store the aioli in the fridge for up to 3 days.
Serving Suggestions
- Party Platter: Serve these fries as an appetizer at your next gathering with extra dipping sauces.
- Burger Side: Pair them with a veggie burger for a complete meal.
- Snack Attack: Enjoy them straight out of the oven as a protein-packed snack.
Storage Tips
- Store leftover tempeh fries in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to restore their crispiness.
- The chipotle aioli will keep in the fridge for up to 5 days. Stir well before using.
These Crispy Tempeh Fries with Chipotle Aioli are a game-changer for anyone looking to spice up their snack game. They’re crispy, smoky, and perfectly paired with that creamy, spicy aioli. Give them a try and let me know how you like them in the comments below! 🌱✨
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