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Crunchy oven-fried okra pieces on a plate. Guilt-free okra snack recipe.
Lady Maria

Crunchy Oven-Fried Okra

A guilt-free twist on a Southern classic! This oven-fried okra is crispy, smoky, and totally addictive — perfect as a snack or side with all the crunch and none of the grease.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 450 g fresh okra (sliced into 1/2-inch rounds)
  • 80 g cornmeal (medium-grind recommended)
  • 40 g all-purpose flour (or gluten-free substitute)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (adjust to taste)
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (or avocado oil)

Equipment

  • knife
  • Cutting board
  • Mixing bowl
  • Measuring spoons
  • baking sheet
  • parchment paper
  • oven thermometer (optional but recommended)

Method
 

  1. Preheat oven to 400°F (200°C). Use an oven thermometer to confirm accuracy.
  2. Wash and pat dry the okra thoroughly. Slice into 1/2-inch thick rounds and allow to air dry briefly.
  3. In a bowl, combine cornmeal, flour, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Mix well.
  4. Add okra to the bowl and toss until evenly coated with the spice mixture.
  5. Drizzle olive oil over the coated okra and toss again to lightly coat with oil.
  6. Spread okra in a single layer on a parchment-lined baking sheet, ensuring no pieces touch.
  7. Bake for 20–25 minutes, flipping halfway through. Broil for the final 1–2 minutes for extra crispiness if desired.
  8. Let okra cool slightly on the baking sheet, then serve immediately. Sprinkle with extra salt if desired.

Notes

Make sure your okra is completely dry before coating to avoid sogginess. Don’t overcrowd the baking sheet, and consider broiling for the final 1–2 minutes for extra crisp. Use parchment for easy cleanup and even roasting.