Crispy Roasted Okra
A hot oven, cut okra pods, and keeping the okra in a single layer are the keys to getting the crispy, slime-free results of this dish, which works equally well as an appetizer or a side dish.
- 1 pound okra
- 1 tablespoon olive oil
- 1/4 teaspoon salt, plus more to taste
Preheat an oven to 425°F. Line a large baking sheet with parchment paper, if you like. I find this leads both to easier clean-up and more evenly browned okra.
While the oven heats, prep the okra by cutting off and discarding the pod ends and then cutting each pod in half lengthwise. This is a key element of ending up with crispy, rather than just roasted, okra.
Put the okra on the prepared baking sheet. Drizzle the okra with the olive oil and toss to coat all the okra pieces with the oil. Spread out the okra in a single layer. If you want the absolute most evenly browned okra, take a moment to put them all cut-side-down. Sprinkle with the salt.
Roast okra, rotating the pan after about 20 minutes, until tender, browned, and crispy on most of the edges, about 30 minutes total. If you really love crispy, feel free to keep roasting for another 10 or even 15 minutes. Serve hot—like all roasted vegetables, okra will lose its crispness as it sits.