But once you pop so many of the green, fuzzy, funny-looking pods that your New Year’s dress barely fits (nope, not talking about anyone in particular!) you try to devise ways to eat the South’s favorite, funky veggie-but with your thighs in mind.
Chef Hubs commanded, “High temp, bold spices!” as he set the oven on 500 degrees and sliced the okra lengthwise. I rooted around the spice cabinet and eventually blended together my Mexican spice dream: chili powder, cumin, coriander, paprika and oregano mixed with a few tablespoons of kosher salt.
I tossed the Vitamin A, Vitamin C, Zinc and Folate-rich okra with olive oil and my spice blend and then shoved two baking trays in the oven hoping for the best.
Lo and behold, we created the absolute yummiest, crispiest, crunchiest- healthiest- okra chips we could have hoped for.
By turning up the dial and the spices, we came up with a formula for making almost any veggie into a spicy, crunchy chip.
Okra chips- the kale chips of 2013???
- 2 lbs okra*, sliced length-wise
- ¼ cup olive oil
- Seasoned Salt*
- 2 tablespoons kosher salt
- ¼ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- pinch serrano powder (*possible subs- red pepper flakes or cayenne pepper)
- Makes a generous amount of salt. Store leftover in an air-tight container. Will last for 6 months.
- We’re crushing on okra after our recent trip down South but our spicy seasoned salt can be used on dozens of different veggies. Think: kale, potatoes, carrots, butternut squash, avocado (for killer guacamole)…
- Preheat oven to 500 degrees.
- Toss sliced okra with olive oil to coat well. Sprinkle with homemade seasoned salt; taste and add more salt as necessary.
- Divide okra between 2 baking sheets. Roast for 10-12 minutes or until the edges turn golden brown.