Okra is a contentious vegetable. The majority of Southern dishes either embrace the slime and use it to thicken gumbo and stews or they try to hide it by coating slivers in cornmeal for a deliciously crisp fried crust.
Ingredients
20 okra, 3 cups, sliced vertically or horizontally
2 tablespoons oil, vegetable
1/2 teaspoon salt
1/2 teaspoon pepper
heat the oven to 350 degrees
Sliced okra should be gently mixed in a large basin with oil, salt, and pepper. Okra should be placed on a baking sheet with a rim and baked for 10 to 15 minutes. Midway through the cooking process, flip the okra to the opposite side. Depending on the width of the slice, the okra will take a different amount of time to cook overall. When crisp, remove from oven and transfer to paper towel. You can refrigerate any leftovers. Even though they won't be as crispy, you can reheat them.
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