By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
28 cal · 25 min
Roasted Okra Chips
Recipe GLPR823db756fbd601
Crispy roasted okra sliced into thin chips and seasoned with salt and pepper. A simple vegetable-forward snack that showcases the natural flavor of fresh okra when roasted until golden and crunchy.
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Ingredients
20 fresh okra pods, about 3 cups when sliced
2 tablespoons oil of your choice
1/2 teaspoon salt
1/2 teaspoon black pepper
Directions
Preheat your oven to 400°F.
Rinse the okra pods and pat them completely dry with paper towels. Moisture will prevent crisping.
Using a sharp knife, slice the okra pods vertically or horizontally into thin, even pieces approximately 1/4 inch thick.
Toss the sliced okra with the oil, salt, and black pepper until all pieces are evenly coated.
Spread the okra slices in a single layer on a baking sheet, arranging them so they do not overlap.
Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the okra is golden brown and crispy throughout.
Remove from the oven and let cool for a few minutes before serving, as the chips will continue to crisp up as they cool.
Comments
This is a Charlotte-friendly recipe that hits on cost and availability. Fresh okra is a summer staple at every major chain here, typically $1.50–2.50 per pound, and you need maybe half a pound for two servings; oil and salt you have at home. The stated 25 minutes is honest for a weeknight—chop, toss, roast at 400°F for about 20 minutes, stirring halfway. The real constraint is seasonality: okra peaks June through September, so this is a June-to-frost dish, not a year-round option. Leftovers do not work; these chips soften in the fridge and are best eaten warm the same night, which means it's a side or snack rather than part of meal planning.
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