I’m a little obsessed with Okra. If I see fresh Okra at Central Market, I grab at least a pound. We’ve cooked okra several different ways but this is definitely my favorite. They are a perfect side dish to burgers, wings, roasted chicken, steak, meatloaf, the list could go on for days. Roasted Okra Fries are guilt free and have so much flavor.
About This Recipe
Okra – Okra is one of those vegetables that is very seasonal. Central Market Okra is my favorite. They used to not carry it all year around, but now its a pleasant surprise when they get a shipment in from Mexico outside of summer time. Make sure to check your okra to make sure its not moldy or spotted.
Oil – Olive, Grape Seed, Avocado, or Vegetable oil will all work for this recipe.
Seasonings– Garlic Powder is my go to, because who doesn’t like garlic?! Chili Powder gives these fries a nice depth. Feel free to use your favorite spice blend. Just make sure to watch the salt if your spice blend already contains salt.
If you are an okra fan, try our Seafood Gumbo! This recipe would go great with our Fully Loaded Baked Potato Casserole. For another crispy side dish, our Perfect Crispy Potato Wedges. They are a must try!
Recipe
Roasted Okra Fries
These Okra fries are guilt free and have so much flavor. They are the perfect side dish to burgers, wings, fried or roasted chicken.
Ingredients
- 1 lb. Fresh Okra, cut in half lengthwise (from stem to tip)
- 3 T Olive Oil
- 1/2 tsp. Kosher Salt
- 1/2 Chili Powder or Garlic Powder
Directions
- Step 1 Preheat oven to 425F.
- Step 2 On a large sheet pan, toss okra with olive oil, salt. and garlic or chili powder.
- Step 3 Roast for 25 minutes, until hot and crispy on edges, stirring them halfway through bake time. Season with salt if needed.
- Step 4 ***If using a convection oven or air fryer, cook on 400 for 15 minutes, or until golden and crispy, stirring halfway through bake time. You may need to cook them in two batches if using an air fryer so they aren’t over crowded. ***
About The Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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