Crispy Okra Salad [0001030]

Ingredients:

2 cups fresh okra, washed and dried
2 tablespoons cornmeal (gluten-free)
2 tablespoons rice flour (gluten-free)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 tablespoons fresh cilantro, chopped (optional)

Instructions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Trim the ends of the fresh okra and slice them into thin rounds.

In a mixing bowl, combine the cornmeal, rice flour, smoked paprika, cayenne pepper, salt, and black pepper.

Toss the sliced okra in the dry mixture until it's evenly coated.

Drizzle olive oil over the coated okra and toss to ensure the okra is well coated with the oil.

Spread the coated okra slices in a single layer on the prepared baking sheet.

Roast the okra in the preheated oven for about 15-20 minutes, or until it's crispy and golden brown. You may want to flip the okra halfway through the cooking time for even crispiness.

Remove the crispy okra from the oven and let it cool slightly.

Drizzle apple cider vinegar over the roasted okra and toss to combine.

Optionally, garnish your Crispy Okra Salad with chopped fresh cilantro for added freshness.

Serve the gluten-free Crispy Okra Salad warm or at room temperature as a delightful and crunchy side dish or snack.

Enjoy the irresistible crunch of this gluten-free crispy okra salad, with a hint of smokiness and spice!