Crunch crunch crunch crunch.
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!
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.
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.
- 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.
Preheat the oven to 150 degrees Celsius.
Top, tail and slit the (washed, patted-dry) vegetables length-wise into quarters.
Spread out in a layer on a baking sheet
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.)
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.
Midway through, turn the tray around, and if required, stir and re-position the pieces on the tray - (a spatula is very useful here!)
It's easier to chop okra when dry, so wash and pat-dry with a towel before proceeding.