Spicy Chili Crisp Garlic Naan (Printable)

Crispy garlicky naan chips with spicy chili crisp and cool cucumber yogurt dip.

# What You'll Need:

→ For the Naan Chips

01 - 2 large garlic naan breads
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt

→ For the Asian Cucumber Dip

06 - 1 cup Greek yogurt
07 - 1/2 English cucumber, finely diced (approximately 1/2 cup)
08 - 2 tablespoons scallions, thinly sliced
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon soy sauce
12 - 1/2 teaspoon sugar
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds for garnish (optional)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut garlic naan breads into triangle-shaped chips, creating approximately 8 pieces per bread.
03 - In a large mixing bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces thoroughly until evenly coated.
04 - Arrange naan pieces in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Set aside to cool completely.
05 - While chips bake, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, minced garlic, white pepper, and salt in a medium bowl. Mix until well combined.
06 - Transfer dip to a serving bowl and sprinkle with toasted sesame seeds if desired.
07 - Arrange cooled spicy garlic naan chips on a platter alongside the cucumber dip.

# Expert Advice:

01 -
  • These chips stay crispy for hours, so you can make them ahead without stress.
  • The dip tastes elegant but comes together in less time than it takes to bake the chips.
  • It's genuinely hard to eat just one chip once you start.
02 -
  • Don't skip the halfway flip or your chips will brown unevenly and some will stay chewy in the middle.
  • Make the dip at least 10 minutes before serving so the flavors have time to meld and the dip tastes intentional rather than just mixed.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds before garnishing if you want them to taste vibrant rather than dusty.
  • Use a bench scraper or pastry cutter to cut the naan into uniform triangles so they cook evenly and look intentional on the plate.
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