Tempeh Chips

Ingredients:

300g tempeh, cut into thin slices

Coconut oil

Sea salt to taste

Cayenne pepper to taste

Method:

If your tempeh is very wet, use a clean tea towel or paper towels

to pat down and remove some of the water.

Heat a wok or frying pan with coconut oil - just enough to cover the tempeh.

Fry on one side and turn to fry the other.

Sprinkle with salt and cayenne pepper to taste.

Place on absorbent paper towels before serving hot.

Serves 2-4 people

Serve with sambal (Indonesian hot chilli sauce)

Recipe and Photo © Leigh-Chantelle 2013