Preheat your oven to 360°F (180°C).

Break the tofu into chunks and pat it dry using a paper towel. If your tofu is water-packed (most brands are), removing excess moisture helps the chips crisp better.

Add the tofu, nutritional yeast, garlic powder, smoked paprika, olive oil, and salt into a blender.

Line a baking sheet with parchment paper.

Pour the mixture onto the tray and spread it evenly using a spatula.

Aim for about 4-5 mm thickness (this is the sweet spot for crispy, chip-like texture). Pro tip: Slightly wet the back of your spatula to get that smooth, even finish.

Sprinkle your toppings evenly across the surface.

Use a knife or pizza cutter to lightly score the mixture into chip or cracker shapes. This makes breaking them later much easier.

Bake for 35 minutes, or until the chips are golden and crisp.💡 Important note: The edges cook faster than the center.

If the edges crisp up early, remove them and return the center to the oven for another 5 minutes or so.

This prevents burning while ensuring everything gets evenly crispy.

Optional: Flip the sheet halfway through baking to help the center dry out and crisp up better.