Spicy Chili Crisp Garlic Naan

Last summer, I was scrambling to put together appetizers for a last-minute dinner party when I spotted a jar of chili crisp on my shelf and some leftover naan in the freezer. Something clicked—what if I turned them into crispy chips? Twenty minutes later, my kitchen smelled like toasted garlic and warm spices, and my guests were crowding around the platter before everyone had even arrived. That night taught me that the best dishes often come from happy accidents and pantry raids.

My friend Sarah brought her new partner to dinner, and I wanted to serve something that felt special without fussing over a hot stove all evening. I arranged these chips on a board with the dip in the center, and watching them both reach for thirds while catching up made me realize sometimes the simplest things create the warmest moments. Food doesn't need to be complicated to make people feel welcomed.

Ingredients

• Garlic naan breads (2 large): The base that holds everything together, already seasoned and perfect for crisping up in the oven.
• Olive oil (2 tbsp): Helps the naan toast evenly and carry the spice flavoring across every chip.
• Chili crisp (2 tbsp): The star of the show—use whatever brand you love or make your own if you're feeling ambitious.
• Garlic powder (1/2 tsp) and sea salt (1/4 tsp): These boost the savory notes and make each bite taste intentional.
• Greek yogurt (1 cup): Creates a tangy, creamy base for the dip that feels lighter than sour cream.
• English cucumber (1/2), finely diced: Adds freshness and a subtle crunch that balances the heat beautifully.
• Scallions (2 tbsp sliced): They bring a sharp, green note that ties the whole dip together.
• Rice vinegar (1 tbsp), toasted sesame oil (1 tsp), soy sauce (1 tsp): This trio creates that unmistakable Asian-inspired flavor that makes people ask for the recipe.
• Sugar (1/2 tsp), grated garlic (1 small clove), white pepper (1/4 tsp): These tiny additions round out the dip and prevent it from tasting one-dimensional.
• Toasted sesame seeds (1 tsp, optional): A finishing touch that adds texture and nutty depth.

Instructions

Heat your oven and prep the workspace:

Set your oven to 375°F and line a baking sheet with parchment paper so cleanup is effortless later. This small step saves you from scrubbing.

Transform the naan into chips:

Cut each naan bread into about 8 triangle pieces—think pizza slices but smaller. Don't worry about them being perfectly uniform; rustic looking chips taste just as good.

Make the coating magic:

In a bowl, whisk together the olive oil, chili crisp, garlic powder, and sea salt until it's fragrant and well combined. Add your naan pieces and toss until every chip glistens with the spiced coating.

Bake until golden and crispy:

Spread the chips on your baking sheet in a single layer and slide them into the oven for 12 to 15 minutes, flipping halfway through. They'll go from soft to wonderfully crispy, and your kitchen will smell absolutely incredible.

Build the cool cucumber dip while chips bake:

In a bowl, combine the Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, and white pepper. Stir gently until everything is evenly mixed without overworking it.

Season and serve:

Taste the dip and adjust salt to your preference. Transfer it to a serving bowl, sprinkle with sesame seeds if you like, and arrange your cooled chips alongside. This is the moment where everything comes together.

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There's something about the moment when you pull golden, crispy chips from the oven and set them next to a bowl of cool, creamy dip that feels like victory. It's the kind of dish that reminds you why you cook in the first place—not out of obligation, but because bringing people together over something delicious is its own kind of magic.

The Heat Factor

The beauty of this recipe is that you control the spice level completely. Start with the two tablespoons of chili crisp and taste as you go, adding more if you want that serious kick. Some days I'm feeling bold and use three tablespoons; other times when friends are coming over who prefer milder flavors, I dial it back to a single tablespoon. The dip's cooling effect means the heat never overwhelms, it just lingers pleasantly on your tongue.

Making It Your Own

This recipe is genuinely flexible, which is part of why I keep coming back to it. You can stir fresh cilantro or mint into the dip for brightness, add a splash of lime juice if you want more acidity, or even mix in some finely minced jalapeño for extra texture. I've also experimented with different yogurts—labneh makes the dip thicker and tangier, while sour cream creates something richer. Don't be afraid to play around and see what speaks to you.

Storage and Make-Ahead Tips

The dip keeps beautifully in the refrigerator for up to two days, which means you can prepare it in advance and just toss your chips fresh when guests arrive. The chips are best eaten the day you make them while they're still crispy, but leftovers stored in an airtight container will stay fresh for about two days. If they soften, a quick four-minute blast in a 350°F oven brings back their crunch.

• Make the dip up to two days ahead so you have less to do when people arrive.
• Bake your chips no more than a few hours before serving to keep them at their crispiest.
• For vegan guests, swap the Greek yogurt for a creamy plant-based alternative and you're golden.

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This recipe has become my secret weapon for hosting—it's impressive enough to feel intentional but easy enough that I'm not stressed in the kitchen when guests arrive. I hope it becomes one of yours too.

Recipe FAQs

→ Can I make the naan chips ahead of time?

Yes, bake the chips up to 2 days ahead and store in an airtight container. Reheat at 350°F for 5 minutes to restore crispiness before serving.

→ What can I substitute for chili crisp?

Try chili oil, crushed red pepper flakes mixed with oil, or sriracha for similar heat and flavor. Adjust quantity based on spice preference.

→ Is the cucumber dip spicy?

No, the dip provides a cool, creamy contrast to the spicy naan chips. It's tangy from rice vinegar and refreshing from cucumber without any heat.

→ Can I use regular naan instead of garlic naan?

Absolutely. Plain naan works well, though garlic naan adds extra savory flavor. You can also add extra garlic powder to the oil mixture.

→ How do I store leftovers?

Keep chips and dip separately in the refrigerator. Chips stay crispy for 2-3 days, dip lasts up to 5 days. Bring both to room temperature before serving.