Food Recipes Side Dishes Vegetable Side Dishes Crispy Snacking Okra 5.0 (1) 1 Review Halved okra pods are quickly roasted until crispy and finished with fresh citrus juice, herbs, and flaky sea salt in this snackable recipe. By Ari Miller Ari Miller Ari Miller is the chef-owner of the acclaimed Philadelphia restaurant Musi BYOB. His ever-changing seasonal Israeli-inspired menu revolves around Ari's culinary philosophy of building relationships between producers, purveyors, cooks, servers, and guests. Musi BYOB was named one of Eater's 16 Best Restaurants in America in 2019. Food & Wine's Editorial Guidelines Published on July 26, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate Print Share Photo: Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell Active Time: 20 mins Total Time: 45 mins Yield: 4 to 6 servings A hot cast-iron skillet is the key to transforming chef Ari Miller’s tender peak-season okra into a crunchy, chip-like snack. Roasting the okra before searing not only ensures that the pods are tender, but it also helps dry out the surface for better crisping. Miller insists on serving the dish with chopsticks or as a finger food — no forks allowed. Notes from the Food & Wine Test Kitchen Thoroughly preheat the skillet to quickly char, rather than slowly steam, the surface of the okra for the snappiest texture. Use a large cast-iron skillet for even heat distribution and to prevent crowding the skillet. Finishing with a squeeze of fresh citrus juice, a handful of tender herbs, and a sprinkle of flaky sea salt is all it takes to round out this irresistible treat. A mix of parsley, mint, and dill adds a bit of freshness to complement the sweet, mildly earthy okra. A touch of lemon and orange juice bring brightness to the dish without causing the okra to become soggy. Look for small, bite-size okra pods, which are often more tender than larger pods. Ingredients 2 pounds fresh small okra, trimmed and halved lengthwise 1/4 cup olive oil, divided 1 1/2 teaspoons kosher salt, divided 1 tablespoon fresh lemon juice 1 tablespoon fresh orange juice 1/2 cup loosely packed mixed tender fresh herbs (such as parsley, mint, and/or dill), torn into large pieces Flaky sea salt (such as Jacobsen), to taste Orange slices, for garnish Directions Preheat the oven to 425°F with racks in the upper third and lower third positions. Divide the okra evenly among two parchment paper–lined baking sheets, and spread in an even layer. Bake the okra in the preheated oven until tender, about 16 minutes, rotating baking sheets between top and bottom racks after 8 minutes. Let the okra cool for 5 minutes. Preheat a large cast-iron skillet over high until very hot. Add 1 1/2 tablespoons oil, and swirl to coat the bottom of the skillet. Add half of the okra, and sprinkle with 3/4 teaspoon kosher salt. Stir to coat. Cook, stirring and shaking the skillet occasionally, until the okra is deeply charred in spots, 4 to 6 minutes. Transfer the okra to a serving bowl. Repeat the process with 1 1/2 tablespoons oil, remaining okra, and remaining 3/4 teaspoon kosher salt. Drizzle lemon juice, orange juice, and remaining 1 tablespoon oil evenly over the okra. Sprinkle evenly with mixed tender herbs and flaky sea salt to taste. Garnish with orange slices. Originally appeared in Food & Wine magazine, August 2023 Rate It Print