Dehydrating Okra (with an Okra Snack Recipe)
Step 1: Prep the Okra: Set your oven's temperature to 375°F (190°C). The okra pods should be well-cleaned and dried with a kitchen towel. Okra pods should have their tops and tips removed before being sliced into thin, even circles. This will guarantee crispiness and even cooking.
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Making Dried Okra in an Electric Dehydrator. The easiest, and most efficient, way of dehydrating okra is to use an electric dehydrator. A good electric dehydrator will allow you to control the temperature and get even dehydration without overcooking or having to turn your trays often. Check out my Dehydrator Buying Guide if you need a dehydrator.
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Dehydrating okra in an oven is a simple and effective way to preserve the vegetable. To get started, preheat the oven to 135°F (57°C). Line a baking sheet with parchment paper and set aside. Next, wash and dry the okra. Slice the okra into thin rounds, about 1/4 inch thick.
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Toss the okra slices in this mixture until they are evenly coated. Dehydrating (4-6 hours): Arrange the seasoned okra slices in a single layer on the dehydrator trays. Set the dehydrator to 135°F (57°C). Dehydrate for 4 to 6 hours, or until the okra chips are crispy. Cooling and Storage (15 minutes): Allow the okra chips to cool completely.
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If you choose to dehydrate whole okra, it will take longer. Make sure that sliced okra is no more than 1/4 -1/2 inch thick to dry as quickly as possible. Make sure that the okra is dried until crispy. You do not want soggy or rubbery okra! You can add salt or any other seasoning to the okra before drying.
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Lay it out in single layers on the dehydrating shelves. Dehydrate until crisp, about 24 hours. Set the heat at 130 (if possible) and set the timer for 24 hours. From the 24 hour point your okra may need more time. Check it every couple of hours and continue until the pods are crispy. The okra shrivels into tiny circles, a bit shocking at first.
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Chop okra into 1/4 inch or thinner slices. Spread out into a single, evenly distributed layer on dehydrator trays/screens. Cover to keep off flies and other bugs and allow to dehydrate 3-7 days, depending on your climate. Remove to a glass storage jar and repeat. To Re-hydrate for Cooking: Either add directly to a pot of soup that will simmer.
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Transfer okra to dehydrator.* Dry until crisp and breakable (about 12-18 hours, depending on dehydrator and okra size). Store in an airtight container. *For those without a dehydrator, no need to make the investment just yet. To dry okra in the oven, spread half of the batch of okra at a time in a single layer on a wire rack nestled in a baking.
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Place the prepared okra in a large bowl and drizzle over the olive oil. Sprinkle in the salt and garlic powder. Toss until all pods are coated evenly with the oil and seasonings. Put the seasoned okra on a foil-lined baking sheet. Bake for 20 minutes, turning the okra halfway through the cooking time.
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Dried Okra Recipe: How to Make and Use Dehydrated Okra. Written by MasterClass. Last updated: Jan 13, 2024 • 4 min read. Okra is a versatile vegetable, and dried okra is just as versatile, if not more so. You can season the dehydrated food, eat it as a snack, or use it as a crunchy topping for a cheesy baked pasta or other dish. Okra is a.
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Wash the okra with water, ensuring you remove all dirt. Cut off the stems and tips and slice the okra about ¼ inches round. Dehydrating shrinks the okra a lot so ensure you slice enough for your needs. Place the okra onto the dehydrator trays. Make sure they aren't overlapping to ensure air circulation between the pieces.
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Directions. 1. Preheat the oven to 450°F. 2. Place the okras on a baking dish so that they don't touch and sprinkle the olive oil on them. Use your hands to mix the oil and the okras and separate them once again in the baking dish. 3. Add the salt and pepper evenly. Bake for about 15 minutes.
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How to Dehydrate Okra and Crispy Dried Okra Chips. To make dried okra, wash and prepare the pods by cutting off the ends. Cut the pods into 1/4-inch rounds or 1 inch pieces, and place them in a single layer on a dehydrator tray. Dehydrate at 125°F for 4-8 hours. When crispy and dry, remove from the dehydrator and cool to room temperature.
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2 lbs okra*, sliced length-wise; ¼ cup olive oil; Seasoned Salt* 2 tablespoons kosher salt; ¼ teaspoon chili powder; ½ teaspoon cumin; ½ teaspoon smoked paprika
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Allow the oven to cool down for about 10 minutes. Return the okra to the oven, leaving the oven door slightly ajar to let out excess moisture. Continue baking for another 2 hours or until the okra chips are crisp. Pro Tip: Whole okra might not crisp up as well due to less surface exposure to heat in the oven.