Roasted Okra Chips
This recipe is from CulinaryCorps member, Chef Brenda E. Avilés.
Although fried okra chips are really good, the oven offers a healthy alternative that is equally satisfying. Okra or gumbo pods, is a warm-season vegetable that is popular in many parts of Africa, such as Congo and Angola where its known as quillobo. It is also found in the southern states in the United States and in other countries where a predominant African influence is found in its cuisine. In Puerto Rico some people know it as guimbombó. Unfortunately, this vegetable is often unappreciated because of its slimy texture. If that’s your case, give this recipe a try, the long roasting process dries out the slime. You won’t regret it!
Ingredients
- 1 lb okra, trimmed, rinsed and dried
- 2 Tbsp white vinegar
- 2 Tbso olive oil, or as needed
- Salt and black pepper to taste
Instructions
- Pre-heat the oven to 500F. Slice the okra lengthwise and mix with the white vinegar. Let it rest for 15 minutes at room temperature. Drain and rinse well. This will help to reduce the amount of slime. Dry very well with paper towels. In a dry bowl, toss the okra with olive oil and the seasoning. Transfer to a baking sheet pan and bake for 10 minutes, stir the okra and bake another 5 minutes. Lower the oven’s temperature to 150F and continue to bake another 45 to 60 minutes. Bake until it feels dry, once it cools it will get crispy. Allow to cool completely before storing in a sealed container or a zip lock bag. It keeps well at room temperature for 2 to 3 days.
Notes
Feel free to add any other kind of seasoning: garlic powder, Cajun spice mix or cumin; anything that comes to your imagination!
