Spicy Chili Garlic Naan Chips (Printer-friendly)

Crispy garlic naan tossed with chili crisp, served with cool Asian cucumber yogurt dip.

# What You'll Need:

→ Naan Chips

01 - 2 large garlic naan breads
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt

→ Asian Cucumber Dip

06 - 1 cup Greek yogurt
07 - 1/2 English cucumber, finely diced
08 - 2 tablespoons scallions, finely sliced
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon soy sauce
12 - 1/2 teaspoon sugar
13 - 1 small garlic clove, grated
14 - 1/4 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds for garnish

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut garlic naan breads into triangle-shaped chips, creating approximately 8 pieces per bread.
03 - In a large bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces until thoroughly coated.
04 - Arrange coated naan pieces in a single layer on prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Cool completely.
05 - In a medium bowl, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and salt. Mix until well incorporated.
06 - Transfer dip to a serving bowl and sprinkle with toasted sesame seeds if desired. Serve cooled naan chips alongside cucumber dip.

# Expert Advice:

01 -
  • These chips are dangerously crispy and impossible to stop eating once you start.
  • The dip tastes restaurant-quality but comes together in under five minutes while the chips bake.
  • It's a dish that feels fancy enough to impress but easy enough to make on a random Tuesday night.
02 -
  • Don't skip flipping the chips halfway through baking or the bottom will burn while the top stays pale, and you'll lose that satisfying crunch.
  • Make sure your cucumber is finely diced and your scallions are thinly sliced so they integrate into the dip rather than announcing themselves as chunks.
03 -
  • Use parchment paper instead of a bare baking sheet so the chips release without sticking and you spend less time scrubbing later.
  • Taste the dip before serving and adjust the salt or sesame oil based on your yogurt brand since some are saltier or tangier than others.
Return