Recipes » Snack Recipes » Crispy Baked Okra Chips

Crispy Baked Okra Chips

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Learn how to make perfectly seasoned Crispy Baked Okra Chips in the oven! They're a delicious alternative to potato chips.
4.8 from 35 votes
Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Crispy oven baked okra chips piled high in a white and green bowl.

Crispy, salty, low-carb, and delicious, these homemade Baked Okra Chips are roasted until light and crunchy. Skip the dehydrator and go straight to the oven for this great alternative to potato chips.

Some of you may be scratching your head at the idea of okra chips. But, let me tell you they are delicious! If you aren’t a fan of okra due to what some people call the “slime” factor, I can almost guarantee your mind will be changed after trying these chips.

Crispy oven baked okra chips piled high in a white and green bowl.

There’s a grocery store in our area that I visit once, maybe twice, a year. It’s a special treat when I go because I’m a pretty frugal shopper and this store is most definitely high-end. For me, it’s hard to even call it a grocery store really. It’s more like a deli with a bit of grocery around the outside edges.

They have a wonderful bakery, very expensive meats, more cheese selections than I can count, and a fantastic prepared food section. It’s a food lover’s delight, and the prices reflect that big time.

One of the things I always buy when I go is a bag of their okra chips. It purely hurts my feelings to pay what they charge for them, but they’re just so darned good I can’t resist. Or I couldn’t until the last two times I bought them.

Both times they had a really bad off-taste. Like the oil they’d been cooked in had gone rancid. Yuck! It just broke my heart that my expensive treat went into the garbage bin.

So, instead of throwing away any more money, I decided to try to make them myself. It couldn’t be that hard. Or could it?

I searched the internet for recipes for baked okra chips and came up pretty much empty-handed. Most of the recipes I found were really for simple roasted okra. Which I do love, but roasted okra is still moist and tender. I wanted a crisp, tasty chip. Something that would crunch when I bit into it.

Then, I found something that looked promising. A recipe for chili-lime okra chips. Okay…I don’t want the chili-lime part, but the chip…oh, yeah. I switched up the seasoning to suit myself and the result was so amazing! Just one word of warning…if you like okra, you won’t be able to stop munching on these.

💗 Why We Love This Crispy Okra Chip Recipe


  • It’s a low-carb healthy alternative to potato chips.
  • Okra chips satisfy that craving for something salty and crunchy.
  • Kids love them and don’t complain about eating veggies!

🥘 Ingredients You’ll Need


  • Fresh OkraChoose pods that are bright green, firm, and without visible damage. The okra should not be too mature or tough. Young, tender pods are best.
  • White Vinegar – A brief soak in a water and vinegar mix removes most of the mucilage, or “slime.”
  • Olive OilThere’s no need for expensive oil in this recipe. Plain olive oil is fine.
  • Kosher SaltI use Morton brand kosher salt for all my recipes unless stated otherwise.
  • Garlic PowderMy choice of seasoning for the chips.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🔪 How to Make Homemade Baked Okra Chips


  1. Start by preheating the oven to 500 degrees.
  1. Rinse the okra and slice each pod lengthwise.
  2. Place the sliced okra in a large bowl with enough water to completely cover. Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes.
  3. Drain and rinse the sliced okra. Pat dry with paper towels.
  4. Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings.

TIP: Keep in mind that whatever seasonings you use will be greatly amplified during the cooking process. There is a lot of shrinkage of the okra which really concentrates any added flavors.

  1. Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning the okra halfway through the cooking time.
Sheet pan of okra after roasting for 20 minutes.

After 20 minutes of cooking time, here’s what the okra will look like. Still tender but roasted. You can always stop here and serve it as a side dish if you like. For chips…keep going :-)

  1. Remove the pan from the oven and re-set the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door slightly open.

TIP: Metal tongs or a wooden spoon work well to hold the oven door open just slightly.

  1. Continue to bake for 2-3 hours or until crisp.

The final cooking time will depend on lots of factors – how small the okra is (smaller, young pods work best), how humid it is the day you’re cooking, etc. Try one after two hours and continue cooking if needed. I usually cook mine for about 3 hours, but it could take even 4 hours or more if it’s an especially humid day.

You can see in the photo above how much shrinkage there is during the cooking process! That one pound of okra becomes just a handful of chips, but it is so worth it! If you’re an okra lover, you’re going to really enjoy this recipe.

Be sure to let the chips cool completely before storing them. You can keep them in a sealed container for 2-3 days at room temperature.

🍽 Serving Suggestions


Of course, okra chips make a great snack but they also complement any sandwich. If you’re having guests over for lunch and would like to serve something a little more elevated than the usual potato chips and sandwich, these are a great way to add a little interest to the meal!

I have some delicious sandwich recipes that would be just perfect like my Georgia BLT with Fried Green Tomatoes, Roasted Tomato Sandwich, Oven Baked Tuna Melt Sandwich on Ciabatta, or my Caprese Grilled Cheese Sandwich.

❓ Questions About Okra Chips in the Oven


How do I store okra chips to keep them crispy?

Be sure to let the chips cool completely before storing them. You can keep them in a tightly sealed container for 2 days at room temperature.

Can you eat the top of the okra?

Yes! The whole pod is edible. Many people tend to toss the tops when eating pickled okra especially because they are a little more fibrous. But, when you make okra chips you don’t have to worry. The tops will be perfectly crispy and crunchy right along with the rest of the okra pod.

Can I use frozen okra to make chips?

Unfortunately, no. Freezing changes the cellular structure of okra, and most other vegetables as well, making it much less firm and more watery. You’ll need fresh okra for making crispy chips.

Can I make these in a dehydrator or air fryer?

Possibly. However, I haven’t tested this recipe in either a dehydrator or air fryer.

🧾 More Recipes You’ll Like


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📖 Recipe

Crispy oven baked okra chips piled high in a white and green bowl.

Okra Chips

Learn how to make perfectly seasoned Crispy Baked Okra Chips in the oven! They're a delicious alternative to potato chips.
4.75 from 35 votes
Print It Rate It Save
Course: Appetizers, Snacks
Cuisine: American
Prep Time: 25 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 45 minutes
Servings: 4 servings
Calories: 70kcal
Author: Lana Stuart

Ingredients

  • 1 pound fresh okra
  • 1 tablespoon white vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder

Instructions

  • Preheat the oven to 500 degrees.
  • Rinse the okra and slice each pod lengthwise.
  • Place the sliced okra in a large bowl with enough water to completely cover. Add the vinegar and mix well. Let stand for 15 minutes, stirring every 5 minutes.
  • Drain and rinse the sliced okra. Pat dry with paper towels.
  • Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings.
  • Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning the okra halfway through the cooking time.
  • Remove the pan from the oven and re-set the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door slightly open.
  • Continue to bake for 2-3 hours or until crisp.

Notes

  • The final cooking time will depend on lots of factors – how small the okra is (smaller, young pods work best), how humid it is the day you’re cooking, etc. Try one after two hours and continue cooking if needed. I usually cook mine for about 3 hours, but it could take even hours 4 or more if it’s an especially humid day.
  • Be sure to let the chips cool completely before storing them. You can keep them in a sealed container for 2-3 days at room temperature.

Nutrition Information

Serving: 1 | Calories: 70kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 299mg | Potassium: 341mg | Fiber: 4g | Sugar: 2g | Vitamin A: 812IU | Vitamin C: 26mg | Calcium: 94mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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69 Comments

  1. Lana,
    I can’t wait to try this recipe in the next few days. I’m getting about 2 lbs of okra per day from my garden. I’ll be using your canned okra recipe tomorrow!
    Question: Would it be possible to use an air fryer for the okra chips?

  2. Lana, could you also cut the okra across for “stars”? Do you think this would work if I adjusted the cooking time? Thank you!

    1. Hi Diana. I haven’t tried cutting the okra crosswise for this recipe. My guess is that it would be so tiny it would cook down to nothing. But I could be wrong!

  3. From the recipe—- Bake for 20 minutes, turning halfway through the cooking time. Turn the baking sheet or the okra?

  4. Your recipe is the absolute best!
    Love how you are descriptive in the perfect amount – have tried this three X & finally perfected the “crisp”!!!
    Thank you so much <3

  5. Love this preparation idea. I have a dehydrator, so I am going that way — just as soon as I finish off drying all these tomatoes from the garden

  6. i have a dehydrator. I will try next time to dehydrate after the roasting. I am also going to try just roasting for a side dish. Sounds yum. Thanks for all the tips everyone. I will post back after I try with a dehydrator post roasting.

    1. I switched them over to the dehydrator mid cooking because we needed the oven for other things. I left them in there for several more hours. They are crispy, but a bit tough to crunch. I think I will stick with the roasted because they smelled so good at that point because it is a sweet, short process. :-D

    1. Personally, I wouldn’t try that. Freezing okra changes the texture so that you’d be starting out with a too soft product.

  7. I’m curious how well this would work if you put them in the dehydrator after roasting them instead of leaving them in the oven on low?

    1. Wish I had an answer for you, but I don’t have a dehydrator. Maybe someone else who has tried that could give you an idea.

    1. I don’t wipe anything off when I make the chips. First of all, the “slime” doesn’t bother me and secondly it evaporates during cooking.

  8. I Made these today and it turned out amazing. Recipe is simple to follow and even though the dehydrating time is long (3.5 hours for me today) it’s not like you’re actually stuck to the stove.
    If you plan to make these for a certain meal I’d suggest to make the day before or plan out your time well with some extra.
    Overall Delicious and easy to make!

    1. I haven’t tried that so I can’t say for sure, but I would imagine it would take a lot (A LOT!) longer for them to dry. You’d be better off using a dehydrator to dry whole pods, I think.

      1. We bought them in a grocery store and went nuts! So delicious and crunchy!!!! And they were not cut. I imagine a pro dehydrator takes an important role to get the final shape and probably in less time. Soggy nooooo….

    2. Hi I am baking my okra chips at 170 with the door cracked with a tong. I have been baking for 4 hours and the okra is not even warm. Is that normal? … Jerry

      1. Yes, that’s correct. What you’re basically doing is dehydrating the okra and that is done at a low temperature. Any higher temp and they would cook rather than dehydrate.

      2. Thanks Lana. When you said remove them from the oven and let them cool it seemed to me they were already cool.i guess that’s why I thought my oven was not hot enough. I was thinking about dusting them lightly with corn meal and flour during the 500 degree baking and see how they tasted at that stage. What do you think ?

  9. Thank you Lana! I was looking for online for some way to get okra chips cheaper since I had just tasted them for the first time at my local SProuts store and went NUTZ when I saw your site on how to make them. Making them is WAY better than buying them in my book. I can’t wait to try out your recipe! I am on my way to the sore right now!!

    1. You’re welcome! Just remember – they do have to cook a LONG time. Probably a lot longer than you think. And maybe even longer depending on the humidity.