Roasted Okra Chips
I know you. You’re one of those okra-is-gross-and-slimy people. You’ve either completely written okra off, or only eat it when it’s covered with breadcrumbs and deep fried, or when it’s pickled. My job is to change all that. After 45 minutes in the oven, you’ll love this dish so much, people are going to call you Okra Winfrey.
2 Lbs. okra, ends cut off
2 T olive oil (the slutty kind, save your EVOO for salad dressing)
2 t Curry Powder (If you can find Sri Lankan Roasted Curry Powder, buy it, and your life will be changed for the better. You can use any spice blend you like here.)
1 t salt
1- Preheat oven to 400F
2- Place okra in a large bowl. Pour olive oil, salt and spices on top. Mix until evenly coated.
3- Place okra on a parchment lined baking tray
4- Roast for 30 minutes, give the tray a shake, put it back for another 15 minutes.
5- If your okra feels a little crispy and looks lightly charred, you’re done. If it feels soggy, give it another 10 minutes and check again until they’re crispy.
6-Let cool for 5 minutes.
7- Crunch on that okra.