You're not going to believe how delicious and snackable these Tofu Crispy Crackers are. These super crunchy, easy to make chips are the perfect high protein snack you'll want to make over and over. They're so delicious, you're probably going to have a tough time getting people to believe you when you tell them that they're made of tofu!
I'm not going to lie, I can't decide whether these tofu snacks should be called crisps, chips or crackers. But I think it probably doesn't matter, because these delicious crispy crackers are great to have on hand for whenever you crave either potato chips, crisps or popcorn, but also want a snack that's healthier and high in protein. Better for you than fried crisps, and just as tasty as store-bought crackers, once you make these tofu crackers you'll want to try them in loads of different flavors!
If you're a fan of crunchy healthy snacks, you need to try these Crispy Chickpea Flour Crackers which are great for dipping and snacking on too. Or if you're wanting to check out some other tofu recipes, my Vegan Bacon Bits are fantastic or why not check out this easy Whipped Tofu Feta too!
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🍟Ingredients
Here are the simple ingredients you'll need to make this crisp tofu crackers.
- Firm Tofu: I use extra firm tofu, however use the firmest tofu you can find. Make sure you're not using soft or silken tofu as it won't work.
- Nutritional Yeast: for a lovely cheesy flavor. It's not totally necessary but I like it!
- Smoked Paprika: For a little smokey kick.
- Garlic Powder: To add a savory note to the crackers.
- A tiny spritz of good olive oil: I find a little oil helps them crisp up.
- Flakey Sea Salt: to taste!
- Seasonings to sprinkle on top- (I'll put some ideas to use in the variations section!)
See recipe card for quantities.
👩🍳Instructions
Use these step-by-step instructions for perfect crispy tofu chips.
1.Add the tofu, nutritional yeast and other ingredients, except the seasoning you've chosen to top the crackers, to a blender.
2. Blend until smooth and creamy.
3. Line a baking sheet with parchment paper and smooth the tofu crisp cracker mixture out evenly in a thin layer over it.
4. Sprinkle over za'atar or any other seasoning you choose.
5. Score cracker shapes, then place into the oven at 180c/260f for 25-35 minutes or until super crispy.
Remove from the oven when fully crispy and break into crackers.
Hint: Try and ensure the cracker mixture is evenly spread out to no more than 3-4mm thick. If there are lumps and ridges the crackers won't cook properly and will have leathery bits rather than lovely crispy bits
🌶️Substitutions & Variations
You can get really creative with your flavorings for these tofu crisp crackers.
- Tajin Spicy- Tajin with it's spicy/tangy flavor is absolutely delicious sprinkled over.
- Everything But the Bagel Seasoning - a classic for a reason. It's really delicious sprinkled over before baking.
- Shichimi togarashi- The Japanese chili/sesame seasoning is super yummy in these crackers.
- Rosemary and Sea Salt- go for a classic cracker flavor of rosemary. Delicious for smearing some Cashew Cream Cheese on!
🔪Equipment
You'll need a blender or food processor, plus a oven sheet that's been lined with parchment paper to make these crisps. You could also probably make these in the air fryer in smaller batches.
🫙Storage
Store these tofu crisp crackers in an airtight container for up to 2 weeks. Any longer than 2 weeks they start tasting a bit icky and stale.
Top tip
If the crackers aren't fully cooked and seem to be taking too long to get fully crispy, flip them over and continue baking on their other side. You can also break them up and crisp up in the air fryer.
Love Snacks?
Try my other snack recipes:
Dips:
Every cracker needs a dip!
📖 Recipe
Tofu Crispy Crackers (Healthy High Protein Chips)
Equipment
- 1 Blender or food processor
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 280 g (10 oz) firm tofu (1 block firm)
- 2 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 tsp smoked paprika
- 1 tsp flakey sea salt
- 1 teaspoon olive oil
- 2 teaspoon zatar (or everything but the bagel seasoning)
Instructions
- Heat an oven to 180℃/360℉
- Roughly break up the tofu and pat it dry if it has come packed in water.280 g firm tofu
- Add the tofu, nutritional yeast, garlic powder, smoked paprika, olive oil and sea salt to the blender.2 tablespoon nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon flakey sea salt, 1 teaspoon olive oil
- Blend until smooth and creamy.
- Line a baking sheet with parchment paper.
- Smooth the tofu mixture evenly over the baking sheet. Make sure it's very even and about 4-5 mm thick.. A little water on the back of a spatula can help smooth.
- Sprinkle over your seasoning of choice and score the tofu mixture into cracker shapes.2 teaspoon zatar
- Bake for 35 minutes or until crispy all over. You can flip the tofu over to help crisp up the middle.
- Allow to cool and break into cracker or crisp shapes.
Notes
- Tajin Spicy- Tajin with it's spicy/tangy flavor is absolutely delicious sprinkled over.
- Everything But the Bagel Seasoning - a classic for a reason. It's really delicious sprinkled over before baking.
- Shichimi togarashi- The Japanese chili/sesame seasoning is super yummy in these crackers.
- Rosemary and Sea Salt- go for a classic cracker flavor of rosemary. Delicious for smearing some Cashew Cream Cheese on!
Renske says
How long can I store these? I suppose in an airtight container? Sorry if I read over this info! Thank you, excited to try them!
Louise-Claire Cayzer says
Hi- you can store in an airtight container for up to two weeks (if they last that long!) . Make sure they're fully crispy for the best outcome.
Laurie says
These “crackers” are excellent! I made them with fresh, minced garlic. I can’t tell they are made with tofu. Reminds me of an almond flour type taste, but even better! Thank you for this recipe. I am needing to up my estrogen levels since I am over 60 now and these yummy chips will certainly help. I give this recipe five stars easily!!
Louise-Claire Cayzer says
I'm so happy you like the recipe! They sound delicious with fresh minced garlic- I'll have to give that a try too!