Save My friend Sarah showed up to a dinner party with these naan chips, and I watched everyone ignore the main course to hover around the appetizer plate. The smell of garlic and chili crisp hitting the oven was intoxicating, and when she drizzled that cool, tangy cucumber dip next to them, I understood why she kept the recipe close to her chest. It's the kind of dish that feels fancy enough to impress but casual enough to make on a Tuesday night when you want something crunchy, spicy, and absolutely addictive.
I made this for a book club meeting last spring, and it became the thing people remembered more than the books we discussed. One guest came back to the dip three times, and her partner kept sneaking chips from the cooling rack while I wasn't looking. By the end of the night, I realized I'd created something that bridges cultures in the most delicious way—Indian bread meets Asian flavors, and everyone at the table becomes friends with it immediately.
Ingredients
- Garlic naan breads (3 large): These are your foundation—sturdy enough to hold up to brushing and baking without falling apart, but tender enough to still have that pillowy texture inside.
- Unsalted butter and olive oil (2 tbsp and 1 tbsp): The butter gives richness while the olive oil keeps things light; together they help the garlic and chili crisp coat everything evenly.
- Fresh garlic (3 cloves total): Finely minced for the chips and grated for the dip—garlic is the glue holding this whole flavor story together.
- Chili crisp (2 tbsp): This is your heat and texture element; a good quality store-bought version saves time, but homemade gives you control over the spice level.
- Sea salt (½ tsp): Use it sparingly on the chips themselves since the dip will bring additional seasoning.
- Fresh cilantro (1 tbsp, optional): The optional garnish that actually makes a difference—it brightens everything up.
- Greek yogurt (1 cup): Thicker and tangier than regular yogurt, it carries the dip without becoming watery as it sits.
- English cucumber (½): Seeded and finely diced so it adds crunch and freshness without releasing too much water into the dip.
- Rice vinegar (1 tbsp): The sharp element that keeps the dip from tasting heavy or one-dimensional.
- Soy sauce (1 tbsp): Brings umami depth and a touch of saltiness that makes people pause and ask what the secret ingredient is.
- Toasted sesame oil (1 tsp): Just a teaspoon is enough; this stuff is powerful and carries a warm, nutty note that elevates the whole experience.
- Honey or maple syrup (1 tsp): A whisper of sweetness that balances the vinegar and soy sauce without making anything taste dessert-like.
- Fresh chives and cilantro (1 tbsp each): These herbs add color and a delicate onion-garlic brightness that keeps the dip feeling fresh.
- Red pepper flakes (½ tsp, optional): Extra heat if you want to layer spice on top of the chili crisp.
Instructions
- Heat your oven and prep the pan:
- Get the oven to 375°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup feel like a gift to your future self.
- Cut and arrange the naan:
- Slice each naan into about eight triangle-shaped chips and lay them out in a single layer on your prepared sheet. You want them close but not overlapping so they bake evenly.
- Make the garlicky oil mixture:
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, and chili crisp until it looks like a glossy, rust-colored paste. The warmth of the melted butter will soften the garlic and warm the spice.
- Brush and season the chips:
- Using a pastry brush, coat both sides of each chip generously with the garlic mixture. Once brushed, sprinkle sea salt over them—don't be shy, but don't bury them either.
- Bake until golden and crisp:
- Slide the sheet into the oven and set a timer for about 6 or 7 minutes, then flip each chip and bake for another 6 to 8 minutes. You're looking for golden brown edges and a snap when you bend a chip; if it bends like it's still soft, give it another minute or two.
- Build the cucumber dip while chips cook:
- Combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes in a medium bowl. Stir gently but thoroughly so everything is evenly distributed, then taste and adjust salt and pepper.
- Cool the chips and bring it together:
- Once the chips are golden and crispy, pull them out and let them cool on the baking sheet for a few minutes—they'll crisp up even more as they cool. Finish with a sprinkle of fresh cilantro if you're using it, then serve warm chips alongside the cold, creamy dip.
Save What made me truly fall in love with this dish was serving it at a small gathering where half the guests were vegetarian and the other half had never tried Asian flavors in an Indian context. Watching them discover this unexpected combination, seeing conversations start over the dip, made me realize food doesn't need to fit neatly into one category to be memorable.
The Magic of Contrast
The real trick to this dish isn't any single ingredient—it's the conversation between temperatures, textures, and flavors. You've got warm and cold, crispy and creamy, spicy and cooling all happening at the same time. The first chip is always the hottest, and as you dip it into that cold yogurt dip, the coolness soothes the heat while the cucumber adds this bright, fresh crunch that makes you immediately want another chip. It's why people can't stop eating these even when they're already full.
Making It Your Own
This recipe is flexible in the best way possible. Some people I know swap the naan for pita chips or even flatbread that they cut and bake themselves, and it works beautifully. The dip is forgiving too—if you don't have rice vinegar, white vinegar works in a pinch, and if sesame oil isn't in your pantry, the dip is still delicious without it, just slightly less complex. The beauty is that you can scale the heat up or down depending on who's eating, and you can prep the dip a full day ahead so you're really just baking chips on the day of serving.
Serving and Storage Wisdom
These chips are best served within an hour of baking while they're still crispy and the garlic flavor is at its peak. If you need to make them ahead, bake them in the morning and store them in an airtight container, then refresh them in a 350°F oven for about 3 minutes just before serving. The dip, on the other hand, actually improves with time and keeps perfectly in the fridge for up to three days, which makes this a smart choice for meal prep or entertaining.
- If your chips start to soften after a few hours, a quick refresh in a warm oven brings back the crisp without drying them out.
- Make extra dip because people will use it on everything—crackers, vegetables, even as a condiment for leftovers.
- This pairing drinks beautifully with cold lager, chilled white wine, or even sparkling water with lime if you want to keep it non-alcoholic.
Save This is the kind of recipe that reminds me why I love cooking—it brings people together across flavors they might never have tried on their own. Make it once and you'll find yourself returning to it again and again.
Recipe FAQs
- → Can I make the naan chips ahead of time?
Yes, bake the chips up to 24 hours in advance. Store them in an airtight container at room temperature. They may lose slight crispness but can be refreshed at 350°F for 3-4 minutes before serving.
- → What can I substitute for chili crisp?
Try chili garlic sauce, sambal oelek mixed with crispy fried garlic, or red pepper flakes infused in hot oil. For a milder version, use garlic-infused oil with a pinch of cayenne.
- → Is the cucumber dip better made ahead?
Absolutely. The flavors meld beautifully when refrigerated for 2-4 hours. Make it up to a day ahead, but add fresh herbs just before serving to maintain their bright color and flavor.
- → Can I use regular cucumbers instead of English?
Yes, but peel and seed regular cucumbers first since their skin is tougher and seeds more watery. English cucumbers have thinner skin and fewer seeds, requiring less prep.
- → How do I prevent the naan chips from getting soggy?
Ensure the oven is fully preheated, arrange chips in a single layer without overlapping, and flip halfway through baking. Let them cool completely on the baking sheet to maximize crispness.
- → Can I grill the naan instead of baking?
Grilling works beautifully and adds subtle char flavor. Brush seasoned naan triangles with the chili crisp mixture and grill over medium heat for 2-3 minutes per side until marked and crispy.