Crispy Baked Okra Chips Recipe
Crispy, salty, low-carb, and delicious, these homemade Baked Okra Chips are roasted until light and crunchy. Skip the dehydrator and go straight to the oven for this great alternative to potato chips.
Some of you may be scratching your head at the idea of okra chips. But let me tell you, they are delicious! If you aren’t a fan of okra due to what some people call the “slime” factor, I can almost guarantee your mind will be changed after trying these chips.
There’s a grocery store in our area that I visit once, maybe twice, a year. It’s a special treat when I go because I’m a pretty frugal shopper, and this store is most definitely high-end. For me, it’s hard to even call it a grocery store, really. It’s more like a deli with a bit of grocery around the outside edges.
They have a wonderful bakery, very expensive meats, more cheese selections than I can count, and a fantastic prepared food section. It’s a food lover’s delight, and the prices reflect that big time.
One of the things I always buy when I go is a bag of their okra chips. It purely hurts my feelings to pay what they charge for them, but they’re just so darned good I can’t resist. Or I couldn’t until the last two times I bought them.
Both times, they had a really bad off-taste. Like the oil they’d been cooked in had gone rancid. Yuck! It just broke my heart that my expensive treat went into the garbage bin.
So, instead of throwing away any more money, I decided to try to make them myself. It couldn’t be that hard. Or could it?
I searched the internet for recipes for baked okra chips and came up pretty much empty-handed. Most of the recipes I found were really for simple roasted okra. Which I do love, but roasted okra is still moist and tender. I wanted a crisp, tasty chip. Something that would crunch when I bit into it.
Then, I found something that looked promising. A recipe for chili-lime okra chips. Okay…I don’t want the chili-lime part, but the chip…oh, yeah. I switched up the seasoning to suit myself, and the result was so amazing! Just one word of warning…if you like okra, you won’t be able to stop munching on these.
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 3 Hours, 45 Minutes
Servings: 4
Primary Ingredient(s): Fresh okra, oil, vinegar, garlic powder
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a low-carb healthy alternative to potato chips.
- Okra chips satisfy that craving for something salty and crunchy.
- Kids love them and don’t complain about eating veggies!
WHAT PEOPLE ARE SAYING …
“I made these today and it turned out amazing. Recipe is simple to follow and even though the dehydrating time is long … it’s not like you’re actually stuck to the stove.”
— Laura
Ingredient Notes
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- Fresh Okra – Choose pods that are bright green, firm, and without visible damage. The okra should not be too mature or tough. Young, tender pods are best.
- White Vinegar – A brief soak in a water and vinegar mix removes most of the mucilage, or “slime.”
- Olive Oil – There’s no need for expensive oil in this recipe. Plain olive oil is fine.
- Kosher Salt – I use Morton brand kosher salt for all my recipes unless stated otherwise.
- Garlic Powder – My choice of seasoning for the chips.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 22 of my cookbook, My Southern Table! Get your signed copy today.
Recipe Tips
- The final cooking time will depend on lots of factors, including how small the okra is (smaller, young pods work best), how humid it is on the day you’re cooking, etc. Try a piece after two hours and continue cooking if needed. I usually cook mine for about 3 hours, but it could take even 4 hours or more if it’s an especially humid day.
- You can see in the photos above how much shrinkage there is during the cooking process! That one pound of okra becomes just a handful of chips, but it is so worth it! If you’re an okra lover, you’re going to really enjoy this recipe.
- Be sure to let the chips cool completely before storing them. You can keep them in a sealed container for 2-3 days at room temperature.
Storing Leftovers
Keep the leftovers in an airtight container after they are fully cooled. They’ll keep for several days.
More Recipes You’ll Like
Questions About Okra Chips
Be sure to let the chips cool completely before storing them. You can keep them in a tightly sealed container for 2 days at room temperature.
Yes! The whole pod is edible. Many people tend to toss the tops when eating pickled okra, especially because they are a little more fibrous. But when you make okra chips, you don’t have to worry. The tops will be perfectly crispy and crunchy right along with the rest of the okra pod.
Unfortunately, no. Freezing changes the cellular structure of okra, and most other vegetables as well, making it much less firm and more watery. You’ll need fresh okra for making crispy chips.
Possibly. However, I haven’t tested this recipe in either a dehydrator or air fryer.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Preheat the oven to 500 degrees.
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Rinse the okra and slice each pod lengthwise.
1 pound fresh okra
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Place the sliced okra in a large bowl with enough water to completely cover.
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Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes.
1 tablespoon white vinegar
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Drain and rinse the sliced okra. Pat dry with paper towels.
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Place the prepared okra in a large bowl and drizzle over the olive oil.
1 tablespoon olive oil
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Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings.
½ teaspoon kosher salt, ¼ teaspoon garlic powder
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Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning the okra halfway through the cooking time.
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Remove the pan from the oven and re-set the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door slightly open.
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Continue to bake for 2-3 hours or until crisp.
- The final cooking time will depend on lots of factors – how small the okra is (smaller, young pods work best), how humid it is the day you’re cooking, etc. Try one after two hours and continue cooking if needed. I usually cook mine for about 3 hours, but it could take even hours 4 or more if it’s an especially humid day.
- Be sure to let the chips cool completely before storing them. You can keep them in a sealed container for 2-3 days at room temperature.
Serving 1 | Calories 70kcal | Carbohydrates 9g | Protein 2g | Fat 4g | Saturated Fat 1g | Sodium 299mg | Potassium 341mg | Fiber 4g | Sugar 2g | Vitamin A 812IU | Vitamin C 26mg | Calcium 94mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on June 25, 2013. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
