Baked Okra Crisps

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.