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
Frequently Asked Questions
What does the tablespoon of gram flour (besan) actually do here?
It acts as a dry binder that helps the coriander, paprika, and amchoor cling to every okra strip. Without it, the spices slide right off during the 35-40 minute bake at 375F. 
Why let the chips cool before eating instead of serving straight from the oven?
They crisp up more as they cool. Pull them when the edges just start to brown and give them a few minutes on the tray — that resting time is the difference between chewy and genuinely crunchy.
What is amchoor and where do I find it?
Amchoor is dried unripe mango powder — it adds a tart, fruity sourness that you won’t get from any fresh fruit. Look for it at Indian grocery stores or South Asian supermarkets. In a pinch, a small squeeze of lemon juice stirred into the dry spice mix before coating the okra is the closest stand-in.
Should the dip be made ahead or right before serving?
Make it first and refrigerate it for at least an hour. That rest time lets the Sriracha, 2 tbsp thick Greek yogurt, and mint leaves meld properly, and the cold dip is a nice contrast to the warm chips.
