Okra is a simple treat when made into a light and satisfying snack. If you love our Cheezy Kale Chips we know Cheezy Okra won’t be far behind as one of your snack time favorites.
5 C. okra (cut into one inch pieces)
2 C. cashews – (soaked 3 hours)
2 C. sunflower – (soaked 4 hours)
½ C. sundried tomato soak water (sundried tomatoes are a great staple to have in the fridge so soak some for a half hour and keep the water for preparations like this)
½ C. chickpea miso
¼ C. olive brine
2 Tbsp. lemon juice
2 Tbsp. smoked paprika
Salt to taste
Feel free to halve this recipe!
Mix all ingredients (except okra) together in a food processor. In a large bowl, massage the mixture into the okra. If you feel there is little sauce for your okra, add more. Place the okra on the dehydrator trays and dehydrate at 118 degrees overnight or until coating is dry. (If using a conventional oven, set at lowest temperature, place the okra on a baking sheet lined with parchment paper, place baking sheet in oven leaving the door open slightly, use an oven fan if oven is equipped with it, dehydrate until the coating is dry.)