Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
Gently wash the okra pods under cold water, then pat them dry thoroughly with a clean towel. Well-dried okra helps achieve maximum crispiness.
Trim the stem ends of each okra pod, keeping them whole. If some are very large, make a small slit on the side to help seasonings penetrate.
Pour the okra into a mixing bowl, then drizzle with a tablespoon of olive oil. Toss gently until each pod is lightly coated; this helps them turn golden and crispy in the oven.
Sprinkle the coarse sea salt, paprika or cayenne, and any optional seasonings over the okra. Toss again to ensure even distribution of spices.
Arrange the seasoned okra in a single layer on the prepared baking sheet, making sure they aren’t overlapping. This promotes even crisping.
Bake for 15-20 minutes, checking after 10 minutes to turn or shake the pan gently for even browning. The okra edges should turn golden brown and begin to crackle.
Once crispy and golden, remove the baking sheet from the oven. Transfer the okra to a cooling rack to let excess moisture escape and keep them crunchy.
Allow the chips to cool for about 5 minutes, then serve immediately for the best crunch. Enjoy them plain or with a squeeze of lemon for extra brightness.
