Okra has always been one of my favorite vegetables. Many people I meet or cook for have not or had not fallen in love with it, because it can be tricky to cook. If not fried then sometimes it turns up as a sticky and gooey mess. This oven roasted crispy okra is my favorite way to cook and enjoy Okra these days. Specially because it is so simple and quick. This recipe has even converted some non Okra lovers into liking Okra again!
I start by washing the Okra and drying it out really well (this is important to ensure that the Okra cooks crispy and not mushy!) Look at all these beautiful shapes and colors of Okra from my local Loam Agronomics CSA box.
Once the Okra is dry.. it’s just a matter of slicing into equal sized strips. I try to make one skinny okra into about 4 strips.. pinky finger in length or about so. The bigger and thicker ones we need to slice up into more segments of course.
3-4 handfuls of fresh Okra
2 tablespoons Avocado oil (any high temperature oil will work, Grapeseed is another good one)
1/2 teaspoon or more chili powder (add more if you like it spicy)
1 teaspoon coriander powder (again add more if you love coriander as I do..)
1/2 teaspoon cumin powder
Salt to taste
Slit Okra into equal sized strips, toss in oil, spices and salt. Lay flat on a cookie sheet or oven safe dish.
Cook in a preheated oven at 380 F for about 20-25 minutes. Check to see if all are evenly cooked. At this point you may remove some crispy ones to taste. Put back into the oven (if needed) and cook for another 5 -8 minutes until all are cooked and crispy. Enjoy as a snack or a side.
I topped my fresh sliced tomatoes with it once, another time I just ate a whole plate of them as they came out of the oven.
Also great for topping a good bowl of lentil soup. They usually don’t last very long!