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Baked Crispy Okra Chips

These baked okra chips transform the often slimy vegetable into a crunchy, smoky snack. Thinly sliced fresh okra is seasoned with spices and baked at high heat until crisp and charred at the edges, creating a satisfying snack with a deep, roasted flavor and appealing texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fresh okra preferably small and tender
  • 1 tablespoon olive oil a light drizzle for crisping
  • 1/2 teaspoon smoked paprika adds smoky flavor
  • 1 teaspoon sea salt preferably flaky
  • 1/4 teaspoon black pepper freshly ground
  • 1 teaspoon lemon zest optional, for brightness

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Sharp knife or mandoline
  • Mixing bowl
  • spatula or tongs

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Wash the okra thoroughly and pat dry with a clean towel. Trim off the stems, leaving about a quarter-inch.
  3. Using a sharp knife or mandoline, slice the okra into thin rounds about 2-3 mm thick. Uniform slices help ensure even crisping.
  4. Place the okra slices in a mixing bowl and drizzle with olive oil. Toss gently with your hands or a spoon to coat all slices lightly and evenly.
  5. Sprinkle smoked paprika, sea salt, black pepper, and lemon zest over the okra slices. Toss again to distribute the seasonings evenly.
  6. Spread the seasoned okra slices in a single layer on the prepared baking sheet, making sure they do not overlap.
  7. Bake for 20-25 minutes, flipping or stirring the slices halfway through. Keep an eye on them near the end until the edges turn deep golden brown and they emit a toasted aroma.
  8. Once crispy and browned around the edges, remove the chips from the oven and allow them to rest for 2-3 minutes to firm up.
  9. Serve the baked okra chips immediately for maximum crunch, or store in an airtight container once cooled for up to a day. Reheat briefly at 180°C (356°F) if needed to restore crispness.

Notes

For an extra smoky flavor, sprinkle additional smoked paprika after baking. Use a mandoline for perfectly uniform slices, which ensures even crisping. Keep a close eye during the last few minutes of baking to prevent burning.