A do-it-yourself, Mexican seasoned salt that will roast with your veggies and make rockin' veggie chips
Ingredients
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
½ teaspoon ground coriander
½ teaspoon dried oregano
pinch serrano powder (*possible subs- red pepper flakes or cayenne pepper)
Makes a generous amount of salt. Store leftover in an air-tight container. Will last for 6 months.
We're crushing on okra after our recent trip down South but our spicy seasoned salt can be used on dozens of different veggies. Think: kale, potatoes, carrots, butternut squash, avocado (for killer guacamole)...
Instructions
Preheat oven to 500 degrees.
Toss sliced okra with olive oil to coat well. Sprinkle with homemade seasoned salt; taste and add more salt as necessary.
Divide okra between 2 baking sheets. Roast for 10-12 minutes or until the edges turn golden brown.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/spicy-okra-chips/