Okra Panggang Oven Renyah

Instructions

1. Preheat the oven to 425 degrees F (218 C) and line a baking sheet with parchment paper (to prevent crowding, use more baking sheets if increasing the number of servings).
2. Rinse and dry the okra, then trim and discard the stems. Once trimmed, slice all the okra lengthwise into very thin slices, ~1/8 inch thick and no thicker than 1/4 inch. Each okra pod should make 3-5 slices. Cutting them this way requires a little more care, but the crispy result is worth it!
3. Add the sliced okra to a mixing bowl and add the avocado (or olive) oil and salt. Toss until well coated. Transfer the okra to the baking sheet and spread it out so each piece is laying on a flat side and no pieces are overlapping.
4. Roast for 10 minutes, then remove, flip the pieces, and roast for 5-10 more minutes until all the okra is golden/caramelized and some of the thinner pieces are beginning to char. Watch closely at the end to avoid burning — they can go from crispy to burnt quickly.
5. Enjoy immediately! Best when fresh. Leftovers keep for 2-3 days in the refrigerator but will lose their crispiness. Not freezer friendly.