Fried Okra Chips

Found in Southern Living Aug 2026 here

Vegetable oil
2 1/2 tsp. smoked paprika
2 tsp. ground cumin
2 tsp. garlic powder
1 1/4 tsp. kosher salt
1 tsp. black pepper
1/4 tsp. cayenne pepper
1 1/2 lb. fresh okra, trimmed and thinly sliced (about 6 cups)
1/2 cup plain yellow cornmeal

Pour oil into a Dutch oven to a depth of 2 inches; heat over medium-high until oil reaches 300°F, about 15 minutes. Line a baking sheet with paper towels.
 

While oil heats, stir together smoked paprika, cumin, garlic powder, kosher salt, black pepper, and cayenne pepper in a small bowl until combined. Set spice mixture aside.

Toss together okra and cornmeal in a large bowl until okra is evenly coated.

Working in 5 batches, shake off excess cornmeal, and place okra in hot oil in Dutch oven. Fry, stirring often to keep chips separated, until golden brown and crispy, 3 to 4 minutes. (Try to maintain oil temperature near 300°F while frying.) Using a slotted spoon, transfer okra chips to baking sheet.

Transfer okra chips to a large, clean bowl; toss with reserved spice mixture until chips are evenly coated. Serve immediately, or store in an airtight container at room temperature for up to 3 days.