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Baked Okra Crisps

September 23, 2018 By iladori 4 Comments

Crunch crunch crunch crunch.

All gone.

That’s how long they last – these Bhindi crisps.

It’s a good thing that making them is so simple.

And these baked ones are even better than the deep-fried version I occasionally used to make in the past.

Bhindi, or Okra is nutritient-rich, fibre-rich, and also rich in –  ahem – mucilage.  Wait, that is a good thing, too!

TIP:

Just make sure that it’s completely dry before chopping. Wash the vegetable well before-hand and allow to air dry, or else pat it thoroughly dry with a towel before starting to chop. (Unless you don’t mind handling a slimy mess, that is. It will still work fine, though. 😉  )

If using as an ingredient in a dish, then remove when just slightly browned, but tender. (The bhindi can be diced across, too, instead of lengthwise.) A spatula is very useful here to scoop them all up.

 

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Baked Okra (Bhindi) Crisps

A delicious, easy-to-bake, addictive snack that chock full of nutrition, Great by itself or as a side to a main meal, or as an ingredient or topping in dishes.

Course Appetizer, Side Dish, Snack
Cuisine Indian, World
Keyword baked, bhindi, glutenfree, healthy, okra, snacks, vegan, vegetable
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 250 gms Okra (Bhindi) tender, young
  • 2 teaspoons oil (or more, or even none, as per choice) (I used cold-pressed, organic sesame oil)
  • salt (to taste) Use 1/4 of what you'd initially think! Or just add to the final dish
  • seasonings (like paprika, pepper, amchur, chaat masala, etc) As desired - optional.

Instructions

  1. Preheat the oven to 150 degrees Celsius. 

  2. Top, tail and slit the (washed, patted-dry) vegetables length-wise into quarters.

  3. Spread out in a layer on a baking sheet

  4. Drizzle the oil over the okra pieces and sprinkle the salt. Keep in mind that the overall volume will shrink to maybe less than a quarter. (Or just add the salt later.)

  5. Place the tray in the oven and bake till crisp (Perhaps 30 minutes, - less or more depending on the thickness and water content of the vegetable.) Mine took around 40 minutes to get to a crisp.

    If using as an ingredient in a dish, then it can be removed earlier - when browned slightly and cooked through, but not dry completely.

  6. Midway through, turn the tray around, and if required, stir and re-position the pieces on the tray - (a spatula is very useful here!)

Recipe Notes

It's easier to chop okra when dry, so wash and pat-dry with a towel before proceeding.

Filed Under: glutenfree, Guilt-free, Healthy, Side Dish, Snacks, Vegan

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Reader Interactions

Comments

  1. Jennifer

    September 24, 2018 at 6:39 pm

    Ack! I kind-of wish I told my husband to grab some okra from our CSA now! Oh well. I’ll pin this to try next year lol

    Reply
    • iladori

      September 25, 2018 at 5:23 pm

      Thanks Jennifer. I hope the wait will be worth it and you get a nice, tender harvest! We are lucky to get okra all year-round, it can get monotonous, though. This type of thing is a welcome change! 😀

      Reply
  2. Caroline

    September 28, 2018 at 3:02 pm

    5 stars
    Easy and Excellent! My boys love Bhindi

    Reply
    • iladori

      October 5, 2018 at 7:38 am

      Thanks Caroline. 🙂 And ditto.

      Reply

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Hello, and Welcome!

I'm ila, the cook, chronicler, recipe developer, photographer, clear-er-up and wiper-of-spills when it is over and done with.  I love doing all of those except the last two which is what I end up doing most of.
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