In fact, the best way is vacuum dehydration. It is to use a vacuum machine to vacuum the container containing okra, so that the water in okra can evaporate faster and gradually become dry and brittle within a few hours.

working methods

1. Wash and drain the okra (or blot it with kitchen paper). Be careful not to cut the exposed seeds, and basically cut them to the end of the knot.

2. Put a tablespoon of olive oil into a container filled with okra, and shake the container so that the oil is evenly wrapped around the okra.

3. Preheat the oven to 190 degrees, and preheat the baking tray with coarse salt. After preheating, take out the baking tray, spread the okra evenly on the coarse salt, and try not to stack it.

4. Heat 190 degrees and bake for 8 minutes.

5. Take it out of the oven and shake off the big baked salt. If the taste is heavy, you can sprinkle some salt with ground bottled sea salt (I don't have it).

6. Squeeze lemon juice according to personal preference, or squeeze lemon juice into the dip head. You can do it without dipping in juice. It's simple and fresh.