Mind-Blowingly Delicious Roasted Okra (No, REALLY!)

This roasted okra recipe will blow. your. mind. Okra, baked in the oven until it’s crispy, resembles nothing so much as delicious fries. There, I said it. Okra that tastes like French fries. You’re going to need to try this!

Try growing okra at home to have plenty on hand for this delicious recipe!

ROASTED OKRA on a yellow enamelware platter

I could never have anticipated a day where I would be waxing poetic about a vegetable. I mean, yes, I eat them. They’re good for us and when things are going well, I can grow lots of them in the garden. But they’re vegetables, you know? 

And then if I were to double down and wax poetic about okra? OKRA. All it took for me to dislike okra was hearing that it was slimy back when I was in grammar school.

I never even tried okra and I’d decided that I didn’t like it. Shame. On. Me. Because let me tell you. This roasted okra is freaking delicious.

Hello, Roasted Okra!

As long as we can get fresh okra, we’ve been making this easy baked okra a couple of times a week. My family loves okra cooked this way, and there are never leftovers. (Really, I can hardly believe I’m saying that, but this is so good!)

This roasted okra recipe will fill two baking sheets. The okra shrinks substantially as it cooks, so you’ll end up with only about four cups of roasted okra. That will serve four people as a side dish, but we’ve been known to eat twice that and call it dinner. In fact? We’ve been known to just eat it directly off the baking sheets.

What you’re going to do is wash the okra (I do this in a large bowl), slice the okra, spread it on a baking sheet, and toss it with oil. Sprinkle on the salt and pepper, then bake in a hot oven until the okra is browned and crispy. Easy peasy!

Roasted may be your new favorite way to eat okra!

You can serve this roasted okra with your favorite dip (we like the Caesar ranch dressing that’s in my ebook) or just as they are.

ROASTED OKRA on a yellow enamelware platter

★ Did you make this roasted okra recipe? Don’t forget to give it a star rating below! ★

ROASTED OKRA on a yellow enamelware platter

Easy Roasted Okra

This okra is baked in a hot oven to create a crispy, salty snack that's not unlike French fries!
4.60 from 40 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Author: Kris Bordessa


  • 3 pounds fresh okra
  • 6 - 8 tablespoons avocado oil divided
  • 2 teaspoons salt divided
  • 1 teaspoon pepper divided (optional)


  • Preheat oven to 400 degrees.
  • Slice the stem end off and cut the okra in half lengthwise. Divide the sliced okra between two rimmed baking sheets.
    3 pounds fresh okra
    sliced okra on baking sheets
  • Pour half the oil, salt, and pepper onto the okra on each baking sheet; use your hands to toss until it's evenly coated.
    6 - 8 tablespoons avocado oil, 2 teaspoons salt, 1 teaspoon pepper
  • Spread the okra in a single layer.
  • Use a spatula to loosen the okra from the pan and stir it around every 10 minutes or so, shaking the pan to even it out again. When you do this, switch the pans on the racks, moving the top one down and the bottom one up.
    roasted okra, lightly browned
  • It will take about 45 minutes or so to reach crispy perfection.
    crispy roasted okra


  • After about 20 minutes of cook time, the okra will be lightly browned and tender. You can serve it now, but if you want crispy, fry-like morsels, keep cooking!
  • When the okra is close to done, keep a close eye on it. It can go from perfect to burnt quickly at this stage.
  • People who are cutting carbs will really appreciate this roasted okra recipe. While a potato has 37 carbs, a cup of okra only has seven.


Calories: 299kcal | Carbohydrates: 26g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1187mg | Potassium: 1024mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2439IU | Vitamin C: 78mg | Calcium: 282mg | Iron: 2mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

24 comments… add one
  • karen arnold Sep 27, 2023 @ 14:56

    Will try this in the air fryer

    • AttainableSustainable Sep 28, 2023 @ 6:08

      Good plan, let us know how it turns out!

  • Brandy Sep 2, 2023 @ 7:47

    This was so good! Even my grandkids liked it! Win win! Only thing I did was to add a little bit of paprika, this is a welcome addition to help with the okra harvest! Thank you

    • AttainableSustainable Sep 7, 2023 @ 10:06

      That’s so good to hear! You’re welcome 🙂

  • Cynthia Osborne Aug 24, 2023 @ 2:51

    Not a fan. Orka was tough, only middle was edible. Followed recipe exactly. I really love orka but not this recipe.

    • AttainableSustainable Aug 24, 2023 @ 5:41

      To each their own!

  • Deborah Jul 28, 2023 @ 14:17

    I have been freezing okra from my little garden until I have enough for a meal. Will this work with frozen okra?

    • AttainableSustainable Aug 3, 2023 @ 8:32

      I’m not sure how the consistency would turn out, but otherwise it should be just fine!

    • Eva Cook Aug 13, 2023 @ 13:32

      Yes, I have used frozen okra before and they turned it great.

  • Paula Hardin Jul 16, 2023 @ 10:40

    Can you prepare it and then freeze it

    • AttainableSustainable Jul 26, 2023 @ 6:44

      I haven’t tried that so I’m not sure how the texture would turn out.

    • Thad Wm Davis Aug 14, 2023 @ 2:57

      I want my okra to taste like okra.

      • AttainableSustainable Aug 17, 2023 @ 7:59

        This is a super delicious way to make okra, but you do you.

  • Diane A. Noland Jun 30, 2023 @ 7:07

    Gonna try this soon as I can find okra at the grocery store!

    • AttainableSustainable Jul 5, 2023 @ 9:38

      You’ll love it!

  • Mary Jul 24, 2022 @ 12:16

    Made a very small batch as a trial run. Tasted one at 20 minutes and it was good. I wanted crispy so let roast for another 20 minutes. That was way to long, they were crisp but burned. I’ll 30 minutes next batch.

    • AttainableSustainable Jul 29, 2022 @ 13:51

      That should work, you’ll get them just the right amount of crispiness!

  • TB Jul 26, 2021 @ 11:19

    Have you attempted this in an air fryer?
    If so any tips? I just got an air fryer & am still in learning stage.

    • Kris Bordessa Jul 30, 2021 @ 9:25

      I have not! If you try it, let us know how it works.

  • Julia Oct 24, 2020 @ 11:27

    I got some homegrown okra what do I do about the fuzzy outside? I’m looking forward to roasting them!

    • Kris Bordessa Oct 26, 2020 @ 12:13

      Just wash them well.

  • Lucinda Aug 27, 2020 @ 14:15

    My daughter gave me okra from her garden and suggested I roast it. Found your recipe and tried it tonight. I did the longer roast and OMG, so delicious!

    • Kris Bordessa Aug 28, 2020 @ 7:29

      Isn’t it??

  • Lisa Dec 10, 2019 @ 2:36

    I’am a 68 year old European woman and love to cook. I used to collect all kinds of cookbooks (still have them) now my eyes getting tired so now I google the internet because I can zoom in and comfortable read. I now experience all these new/old/millennium recipes.

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