Baked Okra

Fresh okra tossed with olive oil and spices, then baked at 450°F until tender with browned edges and less of the slimy texture okra is known for.

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Course: Side Dish

Cuisine: American

Keyword: Baked Okra

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: serving

Calories: 204kcal

Preheat the oven to 450℉.
Prepare the okra. Wash the fresh okra and dry it thoroughly before cutting. Trim a little from both ends, then slice lengthwise into halves, as shown in the photos. You can also cut the okra into smaller rounds.
Season the okra. Place the sliced okra in a large bowl and toss with 2–3 tablespoons of olive oil or vegetable oil. Add the garlic powder, smoked paprika, salt, cayenne pepper, and black pepper. Toss until evenly coated.
Arrange on the baking sheet. Lightly oil a baking sheet and spread the okra in a single layer, leaving space between the pieces.
Bake the okra. Place the baking sheet in the oven for 10 minutes. Remove it, flip the okra, then return it to the oven for another 10–15 minutes, until tender with browned edges.
Cool and serve. Remove the okra from the oven and let it cool for about 5 minutes before serving.

Use fresh okra for this recipe.
Wash and dry the okra before cutting to avoid introducing extra moisture inside the pods.
The photographs show okra sliced lengthwise, but smaller rounds work as well.
The high oven temperature helps reduce the slimy texture and creates browned edges. The finished okra should not be expected to have the crunchy coating of fried okra.