Spicy Chili Crisp Garlic Naan Chips with Asian Cucumber Dip

Elevate your snacking experience with these Spicy Chili Crisp Garlic Naan Chips paired with a Creamy Asian Cucumber Dip. This fusion appetizer blends the buttery, garlicky goodness of Indian naan with the bold, savory heat of Asian chili crisp. Ready in just 35 minutes, this easy vegetarian dish yields four servings and offers a perfect balance of crunchy, spicy, and cooling sensations.

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This recipe is ideal for gatherings where you want to serve something unique yet simple. The cooling Greek yogurt base of the dip, enhanced with rice vinegar and toasted sesame oil, provides a refreshing counterpoint to the garlic-infused heat of the chips.

Ingredients

• For the Spicy Garlic Naan Chips
• 3 large garlic naan breads
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 2 cloves garlic, finely minced
• 2 tbsp chili crisp (store-bought or homemade)
• ½ tsp sea salt
• 1 tbsp chopped fresh cilantro (optional)
• For the Creamy Asian Cucumber Dip
• 1 cup Greek yogurt (or thick plain yogurt)
• ½ English cucumber, seeded and finely diced
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp honey or maple syrup
• 1 clove garlic, finely grated
• 1 tbsp chopped fresh chives
• 1 tbsp chopped fresh cilantro
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

1. Prep the Oven

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. Cut the Naan

Slice the garlic naan into triangle-shaped chips (about 8 per naan). Arrange them in a single layer on the prepared baking sheet.

3. Apply the Spicy Glaze

In a small bowl, combine melted butter, olive oil, minced garlic, and chili crisp. Brush this mixture generously over both sides of the naan chips. Sprinkle with sea salt.

4. Bake Until Crispy

Bake the chips for 12–15 minutes, flipping halfway, until golden and crisp. Remove from the oven and let cool. Garnish with chopped cilantro if desired.

5. Prepare the Dip

While the chips bake, prepare the dip: In a medium bowl, mix Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and crushed red pepper flakes. Season with salt and pepper to taste. Chill until ready to serve.

6. Serve

Serve the spicy garlic naan chips alongside the creamy Asian cucumber dip for dipping.

Zusatztipps für die Zubereitung

For extra heat, increase the amount of chili crisp in the glaze or add more red pepper flakes to the dip. To ensure the dip remains thick, make sure to thoroughly seed the cucumber before dicing.

Varianten und Anpassungen

You can substitute the naan with pita or flatbread if desired. If you are serving guests with allergies, check labels on store-bought naan and chili crisp for wheat, milk, soy, or potential nut contaminants.

Serviervorschläge

The dip can be prepared up to a day ahead and kept refrigerated to let the flavors meld. Pair this snack with a crisp lager or a chilled white wine to complement the spicy and savory notes. For a complete nutritional profile, note that each serving contains approximately 285 calories, 13g of fat, and 9g of protein.

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With its vibrant colors and bold flavor profile, this Spicy Chili Crisp Garlic Naan dish is sure to become a favorite in your appetizer rotation. Enjoy the crunch!

Recipe FAQs

→ Can I make the naan chips ahead of time?

The chips are best served fresh from the oven for maximum crispiness, but you can prepare the garlic chili crisp oil mixture up to a day in advance. Store it in the refrigerator and bring to room temperature before brushing onto the naan.

→ What can I substitute for chili crisp?

Replace chili crisp with a mixture of 1 tablespoon crushed red pepper flakes, 1 teaspoon sesame oil, and ½ teaspoon garlic chili paste. This maintains the spicy, garlicky essence while using pantry staples.

→ How do I store leftovers?

Store cooled naan chips in an airtight container at room temperature for up to 2 days—recrisp them in a 350°F oven for 5 minutes. Keep the cucumber dip refrigerated in a sealed container for up to 3 days.

→ Can I make this dairy-free?

Use coconut yogurt or a plant-based Greek-style alternative in place of Greek yogurt. Substitute the butter with olive oil or melted vegan butter when brushing the naan chips.

→ What else pairs well with the cucumber dip?

This versatile dip works beautifully with vegetable crudités, pita bread, tortilla chips, or even as a sauce for grilled meats and seafood. The creamy, tangy profile complements spicy dishes perfectly.