Crispy Oven-Roasted Okra

Crispy, crunchy, and not in the least bit slimy, our easy oven-roasted okra recipe will quickly become your new favorite way to cook this often overlooked and underestimated vegetable.

With a few simple techniques, you can achieve crunchy perfection in your very own oven (no deep frier, air fryer, or finicky batter/breading necessary). Seasoned with olive oil, soy sauce, and togarashi for a flavor-packed and umami rich side dish that’s—dare I say—even more satisfying than French fries.

Okra often gets a bad rap, often stereotyped as slimy and unappetizing.

But perhaps… you’ve just been cooking it wrong.

Roasting the okra high and dry reduces any lingering sliminess (one of the main factors in a person’s dislike of okra, I’ve found). The result is delightfully crispy, and nearly as satisfying as a deep-fried French fry with a fraction of the oil.

While I almost always line my baking pans with parchment, in the case of this recipe, the parchment actually impedes the browning process (not to mention you’re not technically supposed to put parchment in high heat environments, so keep it for the cookies, ok?) Instead, an unlined, light colored aluminum sheet pan produces the crispiest results.

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