Okra cooked in the oven like this are a revelation. The first time I did it, I planned on having them as a side with dinner, but I ate every single piece before we sat down and concluded they were more appropriate as a snack. In the spirit of kale chips, but way tastier and more substantial, these fries will cook unevenly, so expect some crispy spots mingled with more chewy bites. If you’re using large, fat okra, slice them into quarters. If you’ve got immature pods, split them in half.Ingredients
1 pound okra (453 g; 20–25 pods), split or quartered lengthwise
2 tablespoons extra-virgin olive oil
2 teaspoons ground coriander
1 teaspoon salt 10 turns of the pepper mill or ¼ teaspoon black pepper
- Preheat the oven to 400°F (200°C).
- In a medium bowl, toss the okra with the olive oil, coriander, salt, and black pepper.
- Spread the okra onto a large baking pan, or two pans if necessary. What’s important is that the okra have plenty of room to spread out. If they are all piled on top of one another, they will steam, not roast.
- Slide the pan onto the middle rack of the preheated oven.
- After 10 minutes, toss the okra gently with a spatula and rotate the pans if you are using two.
- Cook an additional 10 to 15 minutes. When the okra is done, it will be brown and crispy in a lot of places but shouldn’t smell burnt.
- Serve warm or at room temperature as a snack.
Some good ideas here but may take awhile to load the 64 pages.
“Learn the principles, of which there are few, and you can develop the practices for yourself, and when conditions change, you know how to change the practices.”
These principles are:
- Minimize soil disturbance
- Keep the soil covered
- Keep a living root in the soil as much as possible
- Provide diversity
- Integrate livestock
Click to view table of contents: Soil Health Cover Crops contents