Crispy Roasted Okra Recipe

Okra tends to get a bad rap. Cooked on its own, it very quickly turns slimy from a substance called mucilage, which is made up of sugar residues that increase with the application of heat. While the texture can be off-putting in plain, cooked okra, mucilage is actually a welcome addition to gumbo, where it acts as a thickening agent. And if you've enjoyed gumbo before, you know that okra is actually delicious — but surely, that can't be the only way to use okra (though we aren't protesting weekly gumbos).

In the south, okra is also a common side dish, usually fried to add crispness to the otherwise soft texture. It's hard to justify deep frying on a weeknight, though, so we developed a recipe with Michelle McGlinn to achieve that same crispy texture using the oven instead. The key to crisp okra with little-to-no slime is to hit it with some oil, a little starch, and a lot of heat. This will help keep the mucilage at bay, giving you crispy, tasty okra with every bite.

Of course, you will need okra for this recipe, and McGlinn highly recommends buying it fresh instead of frozen. Find it at farmer's markets or in the produce section of the grocery store, likely somewhere around the mushrooms or peppers. If you're looking through a big pile of okra pods at the farmer's market, look for the smallest pods possible. While the okra sold in grocery stores isn't likely to be very large, those sold at markets can be nearly 6 inches long, which take on a woody, tough flavor and texture. Look for pods around the size of your thumb.

To season the okra, you'll need olive oil, lemon juice, chili powder, smoked paprika, onion powder, and garlic powder. Once seasoned, toss the okra in potato starch. This can be found in the baking aisle of grocery stores near the flour, or in Asian markets near the frying starches. If you can't find potato starch, swap it for cornstarch.

To speed up the roasting time, snip the very tips off of the okra before tossing with seasonings. Whole roasted okra is particularly good for serving as appetizers, but you can also prepare them sliced or halved. To do this, slice into ¼-inch pieces or halve the okra and toss in seasonings. 

Line a baking sheet with foil or parchment. You can toss the okra with starch while still in the bowl, or spread the pods on a baking sheet and shake with starch. Place the baking sheet in the oven and roast, flipping once, for about 20 minutes. The okra is ready when it is turning dark brown in color and the starch is crispy and golden.

If you sliced your okra instead of leaving it whole, toss it with starch and roast, checking for doneness around 10 minutes instead of 20.

Whole roasted okra makes an excellent appetizer when paired with lemony aioli or remoulade. It's also a delicious and healthy side dish and can be served alongside blackened catfish, shrimp and grits, or smothered pork chops. They don't make the best leftovers, though, so try to eat these freshly made. If you can't bear to toss the leftovers, try reheating them in the air fryer or a hot oven to maintain their crisp exterior.