This crispy baked okra has great flavor and crunch without the deep-fry that often comes along with it. Make sure to crunch your tortilla chips up really fine so that the crunchy coating really sticks.
1 cup crushed tortilla chips (the finer, the better)
1/8 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon dried oregano
¼ teaspoon garlic powder
Salt, to taste
1 pound fresh okra, stemmed and cut into ½-inch rounds
1 egg, beaten
Preheat oven to 425 F.
Cover a cookie sheet or jellyroll pan with foil.
Combine crushed tortilla chips, cumin, cayenne, oregano, and garlic powder. Taste and add salt if necessary (some chips will already be very salty). Pour mixture into a gallon-sized plastic zipper bag.
Drop okra rounds into beaten egg to coat. Use a fork to remove and to drop into tortilla chip mixture. Seal zipper bag, and shake to cover okra pieces completely.
Pour coated okra out onto lined cookie sheet. Use a fork or your fingers to separate the pieces. Bake about 15 minutes, then remove pan and flip pieces. Bake until golden brown and sizzling, about another 20 minutes. Allow to cool slightly before serving.