Spicy Chili Crisp Garlic Naan Chips (Printer-friendly)

Crispy naan chips with chili crisp and cool Asian cucumber dip

# What You'll Need:

→ Spicy Garlic Naan Chips

01 - 3 large garlic naan breads
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons chili crisp
06 - ½ teaspoon sea salt
07 - 1 tablespoon fresh cilantro, chopped (optional)

→ Creamy Asian Cucumber Dip

08 - 1 cup Greek yogurt
09 - ½ English cucumber, seeded and finely diced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey
14 - 1 clove garlic, finely grated
15 - 1 tablespoon fresh chives, chopped
16 - 1 tablespoon fresh cilantro, chopped
17 - ½ teaspoon crushed red pepper flakes (optional)
18 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Slice garlic naan breads into triangle-shaped chips, creating approximately 8 pieces per naan. Arrange chips in a single layer on the prepared baking sheet.
03 - Combine melted butter, olive oil, minced garlic, and chili crisp in a small bowl. Brush mixture generously over both sides of naan chips and sprinkle with sea salt.
04 - Bake chips for 12 to 15 minutes, flipping halfway through, until golden and crisp. Remove from oven and cool. Garnish with cilantro if desired.
05 - While chips bake, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes in a medium bowl. Season with salt and pepper to taste. Refrigerate until service.
06 - Arrange spicy garlic naan chips on a serving platter and serve alongside creamy Asian cucumber dip.

# Expert Advice:

01 -
  • The contrast between hot, crispy naan and cool, creamy dip is genuinely hard to stop eating once you start.
  • It comes together in under 40 minutes but tastes like you spent way more time in the kitchen.
  • The flavor hits multiple notes at once—garlicky, spicy, tangy, and a hint of sesame richness that makes people ask for the recipe.
02 -
  • Don't skip the flipping halfway through baking—the bottom side needs direct heat to develop that crispiness, and flipping ensures even browning without burning the garlic.
  • The dip tastes better after sitting for at least 15 minutes because the flavors need time to meld; if you make it an hour or even a day ahead, it's even more flavorful and the cucumber releases subtle juices that brighten everything.
  • Chili crisp varies wildly in heat depending on the brand, so taste as you go and adjust—you can always add more spice, but you can't take it back.
03 -
  • Don't brush the naan chips too early before baking; if they sit around wet, they'll steam instead of crisp, so brush and bake within a few minutes.
  • If you're making your own chili crisp, let it cool completely before brushing it on the naan so the heat doesn't immediately cook the garlic and turn it bitter.
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