Ha! we eat ours fresh out of the garden. Heck, sometimes they don't even make it into the house before they're gone.
Ha! we eat ours fresh out of the garden. Heck, sometimes they don't even make it into the house before they're gone.
My wife buys those at Reasor's in Broken Arrow. I thought they were "freeze dried" not fried.
Google okra chips, looks like it might be it. There are instructions on how to do it
Hmmmm ... maybe that 's it, but I thought it said they were fried. The only ingredients are whole okra pods, non-hydrogenated canola oil and sea salt.
Ohhhhhh ... OK ... Let me do that! Thanks!!
Hmmmm ... maybe that 's it, but I thought it said they were fried. The only ingredients are whole okra pods, non-hydrogenated canola oil and sea salt.
Ohhhhhh ... OK ... Let me do that! Thanks!!
Well? Are they okra chips or not?
Okra, how do I love thee?
Let me count the ways.
Fried
Steamed
Boiled
Raw
Pickled
And no doubt the form that started this thread. I'll probably know before sundown tomorrow.
Closest thing to soul food for me and for lots of Oklahomans. (Am I the only one who doesn't like the term "Okie?")
Let me count the ways.
Fried
Steamed
Boiled
Raw
Pickled
And no doubt the form that started this thread. I'll probably know before sundown tomorrow.
Closest thing to soul food for me and for lots of Oklahomans. (Am I the only one who doesn't like the term "Okie?")
Guess we could call ya an Okrie then?
OK ... the quest continues but here's what I know as of right now. I dunno if the ones we got were dehydrated, freeze-dried, fried or baked, or some combination of those techniques and there doesn't seem to be any consensus -- people are talking about them using all those terms interchangably so it's hard to tell.
The only "recipe" I've found that sounds even close to what we bought is this one ... http://www.seriouseats.com/recipes/2013/06/roasted-okra-chips-from-mastering-the-art-of-southern-cooking.html although the okra we bought was whole (even the tops are edible).
I'm wondering if cutting the okra diagonally and dusting with a little cornstarch before roasting in a really hot oven (like 400F) on a rack might do the trick and keep them from being mushy or damp. I "feel" an experiment coming ...
The only "recipe" I've found that sounds even close to what we bought is this one ... http://www.seriouseats.com/recipes/2013/06/roasted-okra-chips-from-mastering-the-art-of-southern-cooking.html although the okra we bought was whole (even the tops are edible).
I'm wondering if cutting the okra diagonally and dusting with a little cornstarch before roasting in a really hot oven (like 400F) on a rack might do the trick and keep them from being mushy or damp. I "feel" an experiment coming ...
When I googled okra chips and looked at images it showed whole okra, but never seeing them before I have no clue. I will be looking for some around here thou
