Don’t get me wrong. French Fries are great- I absolutely adore them. But I am also always on a quest to find other crunchy treats that feed that relentless craving for tasty finger-picked-snacks – and well, are not quite that deep fried. This, I must admit, turned out absolutely delicious! The okra has a distinct flavor that I am very fond of- that combined with subtle Indian spices, and a cold spicy & sour Sriracha dip worked ever so well together. It was my first time using Sriracha in a recipe- and I did my happy dance.
This goes on my something-different-for-my-party list for sure.
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Okra Chips with Yogurt Sriracha Dip
- Total Time: 50 minutes
- Yield: 4 1x
Description
Baked okra chips with subtle Indian flavors.
Ingredients
For the Dip
- 1 tsp Sriracha sauce
- 2 tbsp thick greek yogurt
- 1/2 tsp fresh mint leaves, finely chopped
- Salt & pepper
For the Chips
- 2 lb (900 g) Okra, washed and cut into strips
- 1 heaped tbsp gram flour (besan)
- 2 tbsp (30 ml) olive oil
- 1/2 tsp paprika
- 1 tbsp coriander powder
- 1 tsp amchoor (dry mango) powder
- Salt & pepper
Instructions
Make the Dip
- Mix all the ingredients for the dip and refrigerate for an hour.
Make the Chips
- Mix all the ingredients for the chips till all the okra is evenly coated with the spices.
- Bake at 375 F for 35-40 minutes, till the okra is crisp and the edges begin to brown.
- Cool (it will become more crisp) and serve with the Sriracha dip.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Snack
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 90
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Frequently Asked Questions
What is amchoor (dry mango powder) and can I skip it?
Amchoor is a dried unripe mango powder common in Indian cooking that adds a tart, fruity sourness. It’s available at Indian grocery stores and most South Asian supermarkets. If you can’t find it, a small squeeze of lemon juice stirred into the spice mix before coating the okra is the closest substitute, though the flavor won’t be identical. 
What does gram flour (besan) do in this recipe?
The tablespoon of gram flour (besan) acts as a dry binder — it helps the spices cling to the okra strips and contributes to the crisp crust during baking. Without it, the spices would mostly slide off.
Why do the chips need to cool before serving?
The recipe specifically notes that the okra chips become more crisp as they cool, so pulling them out of the oven when the edges just begin to brown and letting them rest a few minutes is the key to the best texture rather than eating them straight from the oven.
