Use fresh okra, not frozen for this recipe. Frozen okra is too high in its moisture content and the okra will not get crispy enough.
Serves 4-6 Cook Time 20-30 minutes
Ingredients:
1 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/2 powdered garlic
1 lb fresh okra
Directions:
- Preheat the oven to 425 degrees. On a rimmed baking sheet, place a sheet of parchment paper cut to fit the inside of the pan.
- Place dried okra in a bowl, add all the ingredients and toss gently with you hands. Spread the okra in a single layer and bake for 20-30 shaking the pan 2 or 3 times during the roasting process.
Nutrition Info: calories 38, fat 1.3g, protein 2.4g, carbohydrates 5.9g, fiber 3.2g sodium 152mg
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center
Metabolic Recipes
Foodies 4 MMC 
I have tried this, and I really liked it. I like okra, and this is a new way for me to enjoy it!
Just made this…fantastic. My hubby and I ate it all in one go! 🙂
Absolutely Delicious!! I’ve used both frozen and fresh, and both were fabulous! No slime!!
This looks great. Did you wash it then dry with paper towel or let it air dry?
We washed the okra and let it air dry. I suppose you could pat the okra dry, it is hard to rub dry because of the texture. Enjoy.
So good! This was my first time making okra, so I added 1/2 tsp of lemon juice because I was so worried about the slime. This came out perfectly and was gone in one sitting. Thanks!