Dehydrated Okra Chips
Makes about 1 quart
Not a fan of okra’s mucilaginous characteristics? Here’s a technique to get rid of that. By slowly dehydrating sliced okra you’re left with a crispy, crunchy snack that allows the delicious flavor (not the texture) to take center stage. Here, we season it with nutritional yeast, but you could use any seasoning you like - consider riffs using everything bagel spice, cheddar powder, or taco spice.
Ingredients:
4 pounds okra pods
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 teaspoon sea salt
Method:
Slice the okra pods into 1/2 inch sections, discarding the stem end and the tip. Transfer to a large bowl and toss with the olive oil.
If using a dehydrator, arrange the okra pieces on the dehydrator trays in an even layer and place in the dehydrator.
If using the dehydrator setting of an oven, place wire racks inside two rimmed baking sheets, and arrange the okra pieces in even layers. Transfer to the oven.
Set the dehydrator (or the oven on a dehydrator setting) to 130°. Let the okra dehydrate for 8 hours, until it is very crispy and shatters when squeezed.
Place the okra chips in a large bowl, season with the nutritional yeast and sea salt (or the seasoning of your choice) and toss well to coat. The okra will keep at room temperature in a lidded container for one week.