Some recipes suggest cutting the pods into circular pieces while others require you to cut the ends off and split the pod open before placing it on a baking sheet or dehydrating tray. Dried okra can be prepared in the oven or a dehydrator. Dried pods are almost hollow on the inside. Dried Okraĭried okra has a unique texture and a sweet, earthy flavor. In a few days, the nub will have become an edible okra pod ready to harvest. An okra plant has an attractive bloom that lasts only one day. Some okra pods have a smooth surface, while others have a ribbed surface. There is a red and a green variety of okra. Okra is a popular vegetable in Southern, Cajun, and Creole cuisine. You can keep them in a sealed container for 2-3 days at room temperature.Okra originated around Ethiopia in the 12th century B. You can see in the photo above how much shrinkage there is during the cooking process! That one pound of okra becomes just a handful of chips, but it is so worth it! If you’re an okra lover, you’re going to really enjoy this recipe.īe sure to let the chips cool completely before storing them. I usually cook mine for about 3 hours, but it could take even 4 hours or more if it’s an especially humid day. Try one after two hours and continue cooking if needed. The final cooking time will depend on lots of factors – how small the okra is (smaller, young pods work best), how humid it is the day you’re cooking, etc. Continue to bake for 2-3 hours or until crisp.□ PRO TIP: Metal tongs or a wooden spoon work well to hold the oven door open just slightly. When the oven has cooled to 170, return the pan to the oven and prop the door slightly open. Remove the pan from the oven and re-set the temperature to 170 degrees.You can always stop here and serve it as a side dish if you like. □ PRO TIP: After 20 minutes of cooking time, the above is what the okra will look like. Bake for 20 minutes, turning the okra halfway through the cooking time. Put the seasoned okra on a foil-lined baking sheet.There is a lot of shrinkage of the okra which really concentrates any added flavors. □ PRO TIP: Keep in mind that whatever seasonings you use will be greatly amplified during the cooking process. Toss until all pods are coated evenly with the oil and seasonings. Place the prepared okra in a large bowl and drizzle over the olive oil.Let stand for 15 minutes, stirring every 5 minutes. Place the sliced okra in a large bowl with enough water to completely cover.Rinse the okra and slice each pod lengthwise.Start by preheating the oven to 500 degrees.I switched up the seasoning to suit myself and the result was so amazing! Just one word of warning…if you like okra, you won’t be able to stop munching on these. Okay…I don’t want the chili-lime part, but the chip…oh, yeah. Then, I found something that looked promising. Something that would crunch when I bit into it. Which I do love, but roasted okra is still moist and tender. Most of the recipes I found were really for simple roasted okra. I searched the internet for recipes for baked okra chips and came up pretty much empty-handed. So, instead of throwing away any more money, I decided to try to make them myself. Yuck! It just broke my heart that my expensive treat went into the garbage bin. Like the oil they’d been cooked in had gone rancid. Or I couldn’t until the last two times I bought them.īoth times they had a really bad off-taste. It purely hurts my feelings to pay what they charge for them, but they’re just so darned good I can’t resist. One of the things I always buy when I go is a bag of their okra chips. It’s a food lover’s delight, and the prices reflect that big time. They have a wonderful bakery, very expensive meats, more cheese selections than I can count, and a fantastic prepared food section. It’s more like a deli with a bit of grocery around the outside edges. For me, it’s hard to even call it a grocery store really. It’s a special treat when I go because I’m a pretty frugal shopper and this store is most definitely high-end. There’s a grocery store in our area that I visit once, maybe twice, a year.
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