Don’t like slimy okra? Then this is for you. Okra has so many benefits that it is worth trying.

Yep, you read that right. AND I’m going to go ahead and say it, these pictures aren’t that great. The okra probably looks overcooked to you but let me just say, that’s how we like it, at least Tiffany and I. There are some vegetables that just need to be DEAD when I eat them. I like them better that way. Generally speaking, over time, I can enjoy them less dead.

The thing about okra is that I don’t like the sliminess of it when it isn’t completely cooked. It has to get dried out. Now, that level of “dried out” is different for each person. So, just adjust this picture to see it how brown YOU like it.

One thing I’ve learned with recipes is that people like quick and easy. This is one of those recipes. But like many of my recipes, it isn’t really a recipe.

So here’s what we do.

Line a pan with foil. Because we like ours well done and that leaves its mark on the pan, so for easy clean-up we line the pain with foil.

Next, dump on desired amount of frozen okra pieces.

Drizzle with some coconut oil.

Add seasoning of choice, we use a generic Mrs. Dash kind of seasoning.

Sprinkle with salt.

Stir it all around to get it evenly coated. Tiffany likes to just get in there and use her hands but you could use a rubber spatula if you so desire.

Put in air fryer, toaster oven, convection oven, or regular oven and bake until desired browning has occurred. Ours takes about 20 minutes on 450º. It would probably be a toastier brown if we weren’t always so impatient and baked it on like 350-400º for about 30 minutes or so. (We use air bake–which is convection–in our toaster oven/air fryer.)

You see that green part on the edges? Yeah, that went back in after we removed the nicely burnt ones to our mouths.

It really is easy. If you are trying to time it for a meal, give yourself 30-45 minutes depending on amount and method of baking. You can always keep it in the oven, with the heat turned off while the other things finish cooking.

Until next time, God bless,

Michele ºÜº