Spicy Chili Garlic Naan Chips (Printer-Friendly)

Crispy chili-spiced naan chips with cool Asian cucumber yogurt dip

# What You Need:

→ Spicy Garlic Naan Chips

01 - 3 large garlic naan breads
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons chili crisp
06 - ½ teaspoon sea salt
07 - 1 tablespoon chopped fresh cilantro, optional

→ Creamy Asian Cucumber Dip

08 - 1 cup Greek yogurt
09 - ½ English cucumber, seeded and finely diced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 clove garlic, finely grated
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh cilantro
17 - ½ teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper to taste

# Steps:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Slice garlic naan into triangle-shaped chips, approximately 8 pieces per naan. Arrange in single layer on prepared baking sheet.
03 - In small bowl, combine melted butter, olive oil, minced garlic, and chili crisp. Brush mixture generously over both sides of naan chips and sprinkle with sea salt.
04 - Bake for 12 to 15 minutes, flipping halfway through, until golden and crisp. Remove from oven and allow to cool. Garnish with cilantro if desired.
05 - While chips bake, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes in medium bowl. Season with salt and pepper to taste. Refrigerate until service.
06 - Present spicy garlic naan chips alongside creamy Asian cucumber dip.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been in the kitchen for hours.
  • The contrast between crispy and creamy, spicy and cool creates a snacking experience that's genuinely addictive.
  • You can prep the dip ahead and bake the chips fresh, so entertaining feels effortless.
02 -
  • Flipping the chips halfway through is non-negotiable—skip this and you'll have burnt bottoms and soft tops, which defeats the entire purpose of the crispness.
  • Don't prepare the dip more than a few hours ahead or the cucumber will release water and make everything soggy; the beauty of this recipe is that the dip only takes five minutes to assemble.
03 -
  • Buy the best chili crisp you can find—it's not just a topping, it's the backbone of this entire dish, so quality matters tremendously.
  • If you can't find good naan locally, quality pita or even thinly sliced focaccia work beautifully and crisp up even faster.
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