Spicy Chili Crisp Garlic Naan (Print version)

Crispy garlic naan chips with spicy chili crisp paired with cool Asian cucumber dip

# What you’ll 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 a single layer on the prepared baking sheet.
03 - In a small bowl, combine melted butter, olive oil, minced garlic, and chili crisp. Brush the mixture generously over both sides of the naan chips. Sprinkle evenly with sea salt.
04 - Bake for 12 to 15 minutes, flipping halfway through, until golden and crisp. Remove from oven and cool. Garnish with chopped cilantro if desired.
05 - In a medium bowl, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes. Season with salt and pepper to taste. Refrigerate until serving.
06 - Present spicy garlic naan chips alongside the creamy Asian cucumber dip.

# Cooking tips:

01 -
  • The contrast between crispy, spicy chips and cool, creamy dip is genuinely addictive, like you've discovered a flavor combination that shouldn't work but absolutely does.
  • Everything comes together in 35 minutes without any fancy techniques, so you can make this when someone texts that they're five minutes away.
  • It bridges Indian and Asian flavors in a way that feels natural rather than forced, giving you an easy conversation starter about how home cooking doesn't need to stay in one lane.
02 -
  • Flipping the chips halfway through prevents the bottom from burning while the top struggles to crisp, a mistake I learned about the hard way when my first batch's underside turned into charcoal.
  • Don't skip seeding the cucumber because the watery interior makes a dip that tastes good but weeps liquid after an hour, turning the whole thing from dippable to disappointingly soupy.
  • Taste the dip cold, not warm, because flavors feel more muted when cold so you'll want slightly bolder seasoning than you think necessary.
03 -
  • Brush the chili crisp mixture on the naan while it's still warm because the residual heat helps the oil distribute more evenly than trying to coat cold bread.
  • If your yogurt is too thin, strain it through cheesecloth for an hour or two before making the dip so you get that creamy, almost Greek-yogurt consistency that clings to chips rather than sliding off.
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