Solve the okra slime problem by roasting! The
final product
takes on the crisp texture of potato chips. A perfect summer snack!
Servings
6 servings
Ingredients
1/2
lb. Candle Fire okra pods harvest at 2-4" long
4 tbsp olive oil
2
tbsp Garam Masala
1 pint Candyland Red tomatoes
Instructions
Preheat
oven to 425 °F.
Slice okra pods in half lengthwise. Toss with 2 tbs olive oil and
1 tbs garam masala. Season with salt and pepper and spread in a single
layer on a baking sheet. Place in oven.
When okra has roasted for 5 minutes,
scatter tomatoes on sheet pan and cook for 7-10 minutes longer until okra is crisp.
Change up the
spices substituting the Indian Garam Masala blend with garlic powder or
chili powder.
Enjoy!
Video:
2:46
Cooking from the Garden: Roasted Candle Fire Okra with Candyland
Currant Tomatoes.
