These little poppables make great nibbles’n’bits for snack time, plate well for lunch or dinner and go great on salads.  Dip ’em.  Pop ’em.  Share ’em!  …or don’t.  We’re not telling.


2 packages Tempeh

2 Tbsp Whole Wheat (Bread) Flour or Coconut Flour (may be omitted, if desired)

1.5 tsp Sea Salt

1 tsp Chili Powder

1/2 tsp Paprika

1/4 tsp Onion Powder

Black Pepper, to taste

4 tbsp Extra Virgin Olive Oil (coconut flour may demand more to properly moisten and crisp up)


Preheat oven to 425F.

Cut tempeh into small squares (about 3/4 – 1 inch) and place in a medium-sized mixing bowl.

Add olive oil and toss or stir to evenly coat.

In a separate bowl, combine flour and seasonings until evenly mixed.  Pour over tempeh and stir to coat.

Place tempeh on a cookie sheet covered with parchment paper and bake 8-12 minutes, turning over about half-way through cook time.

Check tempeh and add additional cook time, if needed, just until outsides start to darken and crisp up.

Remove from heat and plate immediately.

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