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Saturday, April 6, 2013

Primal Recipe: Okra Chips

These fabulous chips are great if you are craving something salty and crunchy with an airy center. I first learned of these chips after buying them at a local farmers market. The recipe is simple:

1. Take about a pound of Okra and cut the ends
2. Place them in a zip lock bag with approximately a tablespoon of oil (I like either extra virgin olive oil, canola oil, or coconut oil)
3. Sprinkle salt and pepper into the bag
3. Shake the okra so that the oil and other ingredients are mixed over all of the okra pieces
4. Pre-heat the oven to 425 degrees
5. Place okra on a baking sheet
6. Cook for 30 minutes (rotate the okra at the 15minute mark)
7. Take out and serve or let cool and save them as a salty treat in lieu of potato chips.

You can also make different tasty variations by changing the seasoning. Suggestions include making them with red pepper and cumin for those of you that like spicy type chips. Garlic salt along with a variety of herbs can be another option. Just replace the salt and pepper with your choice of seasoning. Experiment and share your versions.


  1. Mine did not come out crunchy. What do you think happened?

  2. According to another website you have to slice the okra place them in vinegar (15 min stirring them every 5) and water. Pat dry them off add spices. All together the cooking will take about 4 hours.

  3. Marissa, they just didn't fully dehydrate for you. Best bet: roast at 425+ until cooked, but still tender (don't over do it here as they can get tough and leathery if you continue to cook at these temps). Drop the temp to 175-200 and continue to dehydrate until crisp. Don't be surprised if it takes 3+ hours. At low temps, you can't really over "dry", so no harm in keeping them in for longer than needed.