When you’re craving crispy fries but want quick and easy veggies for dinner, give these baked okra fries a shot. Browned and crispy okra and a spicy dipping sauce make the perfect easy, summer dinner side.
I’m definitely an advocate for making ‘fries’ out of other vegetables. There’s nothing wrong with classic potatoes, but when you branch out into other options like taro fries or these baked okra fries, new flavors and textures make the meal special.
Plus they’re so easy! When okra is beautiful in the summer and early fall, a quick and easy recipe like this one is a great way to highlight it. Simply slice, season, and bake to make a huge pan of brown, crisp delicious veggies. With a spicy, creamy dip that’s just as easy to make, you’ll find yourself making them again and again.
Why You’ll Love This Recipe
- Really fast and simple to prepare – the oven does all the work.
- A perfect way to enjoy a summer veggie at its best.
- Full of flavor, but easy to customize with different seasonings and herbs if you like.
Crispy baked okra is a great way to enjoy its sweet, grassy flavors without complicated preparation steps or a ton of ingredients. All you’ll need is a handful of things to make this.
- Okra – I roast a full pound to make a big side dish. Look for smaller, smooth, uniformly green okra free of brown spots for best quality and flavor.
- Olive Oil – I like the taste of olive oil, but any cooking oil will work.
- Cajun Seasoning – Use your favorite cajun blend to add spice and herbs to this all at once.
- Sea Salt – This is optional, depending on the cajun seasoning you use. Some have salt, some don’t, so season to taste.
I also recommend that you whip up my really quick, delicious dip on the side. It’s a sriracha sauce that I make by combining 3 easy ingredients: plain Greek yogurt, sriracha, and salt.
Making these is so simple. All you need is a sheet pan and your oven preheated to 400°F to get everything crispy and browned.
Start by prepping your okra. Cut off the tops and then slice them in half. If you have a few really large ones, you can quarter those so all the pieces are a uniform size.
Place them in a large bowl with the olive oil, cajun seasoning, and sea salt. Toss everything to combine, then spread it out on a baking sheet. Make sure it’s in a single layer so everything roasts properly instead of steaming.
Bake for 10-15 minutes, then stir them, spread back into a single layer, and roast for another 10-15 minutes. When everything is golden brown and crispy, they’re done.
While your baked okra fries are roasting, you can easily make the dipping sauce in just a few minutes. Simply stir the yogurt, hot sauce, and salt together until smooth. Taste it and adjust the seasoning if you need to, then set it aside until you’re ready to serve.
What you’ll find is that crispy baked okra is a really fantastic summer side dish that goes perfectly with so many main courses. My vegetarian barley burgers or Greek inspired chicken wraps are a few of my favorites. Honestly, these fries are tasty enough you can even toss a batch in the oven for a healthy, vegetable snack.
I hope you enjoy the flavors of these crunchy, brown vegetable fries, and don’t forget to check out some of my other delicious summer sides while you’re here.
- Cantaloupe Salad with Prosciutto
- Zucchini and Tomato Tartlets
- Microgreen Salad with Peaches and Avocado
- Chickpea, Avocado, and Radish Salad
Crispy Baked Okra Fries with Sriracha Yogurt Dip
For the fries:
- 1 lb. (450g) fresh okra
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning
- sea salt , optional
For the sriracha yogurt dip:
- 1/2 cup Greek yogurt
- 2 teaspoons Sriracha sauce
- 1/8 teaspoon sea salt
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Set aside.
- Wash okra, and dry with a paper towel. Using a sharp paring knife, cut off and discard the stems, then slice each piece lengthwise in half or quarters, depending on the size of okra.
- Toss the sliced okra, olive oil, Cajun seasoning, and salt together in a large bowl. Place the fries in a single layer on a baking sheet and roast, stirring once midway through, until crisped and edges are a deep brown, 25 to 30 minutes.
- In a small bowl, whisk together Greek yogurt, Sriracha, and salt. Serve with okra fries.