Spicy Chili Crisp Garlic Naan Chips (Printer-Friendly)

Crispy garlic naan chips tossed with spicy chili crisp and served with cool cucumber yogurt dip for sharing.

# What You 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, finely 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, grated
14 - 1/4 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds for garnish

# Steps:

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 bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces until evenly coated with the mixture.
04 - Arrange coated naan pieces in a single layer on prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Allow to cool completely.
05 - While chips bake, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and salt in a medium bowl. Mix thoroughly until well combined.
06 - Transfer dip to a serving bowl and sprinkle with toasted sesame seeds if desired. Serve cooled spicy garlic naan chips alongside cucumber dip.

# Expert Suggestions:

01 -
  • It transforms two simple ingredients into something that tastes like you spent hours in the kitchen, but honestly takes barely longer than a coffee break.
  • The contrast between crispy, spicy chips and cool, creamy dip hits every craving at once and keeps people reaching for more.
  • You can make this with pantry staples and still impress anyone who tries it.
02 -
  • Don't skip flipping the chips halfway through—the side touching the baking sheet crisps up faster than you'd think, and turning them ensures even, golden results.
  • The dip tastes even better if you let it sit in the refrigerator for 15 minutes before serving, giving all those flavors time to get acquainted with each other.
03 -
  • Buy quality chili crisp—it's the whole personality of this dish, so treat it like the star ingredient it is.
  • If you can't find English cucumber, regular cucumber works too, just seed it first so your dip doesn't get watery and sad.
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