Imagine biting into a wafer-thin slab of tempeh that shatters like a cracker, its edges bronzed and fragrant with dried oregano, garlic, and a whisper of crushed red pepper. Now pile on a spoonful of rustic tapenade — briny kalamata olives, sweet-tart sun-dried tomatoes, toasted pine nuts, and ribbons of fresh basil all pounded together with good olive oil. Every bite is savory, herbaceous, and satisfyingly crunchy, the kind of snack that makes you forget you are eating anything remotely "diet-friendly." These Italian herb tempeh crisps deliver all the bold flavors of an antipasto platter in a portable, poppable form.

The macro profile here is textbook ketogenic. Each serving packs 22 grams of fat — mostly from olive oil, pine nuts, and olives — against just 4 grams of net carbs and a solid 13 grams of plant protein from the tempeh itself. Fat accounts for roughly 72 percent of the total calories, keeping you firmly in the keto sweet spot without any animal products in sight.

Best of all, these come together in about 20 minutes from start to finish. The tapenade takes five minutes with a knife and cutting board (no food processor required), and the air fryer does the heavy lifting on the tempeh. Make a double batch of the crisps on Sunday and stash them in an airtight container for grab-and-go snacking all week long.

Ingredients (serves 4)

For the tempeh crisps:

  • 8 oz (227g) tempeh, sliced into thin planks about ⅛ inch (3mm) thick
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 1 tablespoon (3g) dried Italian seasoning blend (oregano, basil, thyme, rosemary)
  • 2 teaspoons (4g) nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon crushed red pepper flakes

For the sun-dried tomato tapenade:

  • ⅓ cup (35g) oil-packed sun-dried tomatoes, drained and finely chopped
  • ¼ cup (30g) kalamata olives, pitted and finely chopped
  • 3 tablespoons (25g) pine nuts, lightly toasted
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1 tablespoon (3g) fresh basil, chiffonade
  • 1 teaspoon (5ml) red wine vinegar
  • 1 small clove garlic, minced or grated
  • 1 teaspoon (3g) capers, drained and roughly chopped
  • Pinch of freshly ground black pepper

Instructions

  1. Slice the tempeh. Cut the block of tempeh in half lengthwise, then slice each half into thin planks about ⅛ inch (3mm) thick. You should end up with roughly 16 to 20 pieces. Thinner slices yield crispier results, so err on the side of thinner if your knife skills allow.

  2. Steam to remove bitterness (optional but recommended). Arrange the tempeh slices in a single layer in a steamer basket set over simmering water. Steam for 8 minutes, then pat completely dry with a clean kitchen towel or paper towels. This step mellows any residual bitterness in the tempeh and helps it absorb the marinade more evenly.

  3. Season the tempeh. In a large bowl, whisk together the olive oil, Italian seasoning, nutritional yeast, garlic powder, salt, and red pepper flakes until combined. Add the tempeh slices and gently toss, using your hands or a silicone spatula to coat every surface evenly. Let the tempeh sit in the marinade for at least 5 minutes while you prepare the tapenade.

  4. Make the tapenade. On a cutting board, finely chop the sun-dried tomatoes, olives, capers, and garlic. Transfer to a small bowl and stir in the pine nuts, olive oil, red wine vinegar, and black pepper. Fold in the fresh basil last to keep it vibrant. Taste and adjust the seasoning — you likely will not need extra salt thanks to the olives and capers.

  5. Preheat the air fryer. Set your air fryer to 375°F (190°C) and let it preheat for 3 minutes. If your model does not have a preheat function, simply run it empty at temperature for 2 to 3 minutes.

  6. Air fry the tempeh. Arrange the marinated tempeh slices in a single layer in the air fryer basket, leaving a little space between each piece so hot air can circulate. You will likely need to cook in two batches depending on the size of your air fryer. Cook for 10 to 12 minutes, flipping the pieces halfway through at the 5- to 6-minute mark. The crisps are done when they are deep golden brown, firm to the touch, and the edges look dry and slightly curled.

  7. Cool briefly and serve. Transfer the tempeh crisps to a wire rack and let them rest for 2 to 3 minutes — they will firm up further as they cool and become even crunchier. Arrange on a plate or board and spoon the sun-dried tomato tapenade alongside for dipping, or dollop a small amount directly on top of each crisp for an elegant antipasto-style presentation.

Nutrition per Serving

Nutrient Amount
Calories ~275 kcal
Fat ~22g
Protein ~13g
Total Carbs ~8g
Fiber ~4g
Net Carbs ~4g

Nutrition values are approximate and based on the specific ingredients and brands listed. Your results may vary slightly.

Tips & Variations

Slice thin for maximum crunch. The thinner you cut the tempeh, the crispier the final result. A mandoline set to ⅛ inch works beautifully if you have one, but a sharp chef's knife does the job. If your slices end up slightly thicker, add 2 to 3 minutes of cook time and check frequently so they do not burn.

Watch for hidden carbs in sun-dried tomatoes. Some brands pack their sun-dried tomatoes in sweetened oil or add sugar during processing. Read the label carefully and choose a brand with zero added sugars. Oil-packed varieties without additives are your best bet for keeping the net carbs in check.

Store the crisps and tapenade separately. The tempeh crisps will stay crunchy for up to 4 days when stored in an airtight container at room temperature — do not refrigerate them or they will soften. The tapenade keeps beautifully in a sealed jar in the refrigerator for up to a week. Assemble just before eating to maintain that satisfying crunch.

Swap the pine nuts if needed. Pine nuts add a luxurious, buttery richness to the tapenade, but they can be expensive. Toasted walnuts or hemp hearts make excellent nut-free and budget-friendly substitutions with a similar fat profile. If using walnuts, chop them finely to mimic the pine nut texture.

Turn them into a full antipasto platter. These crisps shine as a standalone snack, but they also make a stunning centerpiece for a keto-friendly Italian spread. Serve alongside marinated artichoke hearts, roasted red peppers, a bowl of mixed olives, and some toasted walnut-basil pesto for dipping. The entire spread stays well under keto carb limits while feeling indulgent and party-ready.

Frequently Asked Questions

Will these tempeh crisps kick me out of ketosis?
At just 4 grams of net carbs per serving, these crisps fit comfortably within even a strict 20-gram daily keto limit. Tempeh does contain some naturally occurring carbohydrates from the fermented soybeans, but the portion size here keeps them minimal. The high fat content from the olive oil, pine nuts, and olives also helps blunt any glycemic response. If you are tracking closely, weigh your tempeh portions to ensure accuracy, as thicker slices could shift the macros slightly.
Can I use tofu instead of tempeh for this recipe?
You can, but the results will be quite different. Extra-firm tofu needs to be pressed very thoroughly — at least 30 minutes under weight — then sliced thin and patted dry. It will crisp up in the air fryer but tends to produce a softer, more chewy texture rather than the shatteringly crispy snap that tempeh delivers. If you go the tofu route, consider freezing and thawing the tofu first, which transforms the texture and helps it become much crispier when air fried. Note that tofu has slightly fewer carbs per serving than tempeh, so your net carbs may drop by a gram or two.
How do I store and reheat leftover tempeh crisps?
Store cooled tempeh crisps in an airtight container at room temperature for up to 4 days. They are best eaten at room temperature and generally do not need reheating. If they have lost a bit of crunch, pop them back in the air fryer at 350°F (175°C) for 2 to 3 minutes to re-crisp them. Avoid microwaving, which will make them chewy and soft. The tapenade stores separately in a sealed glass jar in the refrigerator for up to 7 days — let it come to room temperature for about 10 minutes before serving so the olive oil loosens up.
Is this recipe compatible with other keto subtypes like lacto-ovo vegetarian keto?
Absolutely. This recipe is fully vegan keto, which means it is automatically compatible with every less restrictive keto subtype including lacto-ovo vegetarian keto and standard vegetarian keto. If you follow lacto-ovo keto and want to add even more richness, you could sprinkle a little shaved Parmigiano-Reggiano over the finished crisps or stir a tablespoon of mascarpone into the tapenade for a creamier texture. These additions would increase the fat content slightly while keeping carbs nearly the same.
My tempeh crisps are browning unevenly in the air fryer — what should I do?
Uneven browning is the most common air fryer issue and almost always comes down to overcrowding. Hot air needs to circulate freely around each piece, so leave at least a quarter inch of space between slices and never stack them. If your air fryer basket is small, cook in three batches rather than two. Also make sure you flip each piece individually at the halfway point rather than just shaking the basket, since thin flat items tend to stick together. Finally, check that your air fryer is fully preheated before adding the first batch — a cold start leads to steaming rather than crisping, which produces pale, chewy results on one side and overly dark edges on the other.