Solve the okra slime problem by roasting! The final product takes on the crisp texture of potato chips. A perfect summer snack! Change up the spices substituting the Indian Garam Masala blend with garlic powder or chili powder.
(Photo courtesy of Jonathan Bardzik)
- 1/2 lb. okra pods harvest at 2-4″ long
- 4 tbsp olive oil
- 2 tbsp Garam Masala
- 1 pint cherry tomatoes
Preheat oven to 425 F.
Slice okra pods in half lengthwise. Toss with 2 tbs olive oil and 1 tbs Garam Masala. Season with salt and pepper and spread in a single layer on a baking sheet. Place in oven.
Toss tomatoes with remaining 2 tbs olive oil and 1 tbs Garam Masala. Season with Salt and pepper.
When okra has roasted for 5 minutes, scatter tomatoes on sheet pan and cook for 7-10 minutes longer until Okra is crisp. Enjoy!