Spicy Chili Crisp Garlic Naan (Print version)

Crispy garlic naan chips with spicy chili crisp and cool cucumber yogurt dip

# What You'll Need:

→ Naan Chips

01 - 2 large garlic naan breads
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt

→ Asian Cucumber Dip

06 - 1 cup Greek yogurt
07 - 1/2 English cucumber, finely diced
08 - 2 tablespoons scallions, finely sliced
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon soy sauce
12 - 1/2 teaspoon sugar
13 - 1 small garlic clove, grated
14 - 1/4 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds for garnish

# Directions:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut the garlic naan breads into triangle-shaped chips, producing approximately 8 pieces per bread.
03 - In a large bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss the naan pieces in the mixture until thoroughly coated.
04 - Arrange the naan pieces in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Set aside to cool completely.
05 - In a medium bowl, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and a pinch of salt. Mix thoroughly.
06 - Transfer the dip to a serving bowl and sprinkle with toasted sesame seeds if desired.
07 - Serve the cooled spicy garlic naan chips with the cucumber dip.

# Expert Tips:

01 -
  • These chips get dangerously crispy and golden, with just enough chili heat to keep you reaching for more.
  • The cool, creamy cucumber dip cuts through the spice perfectly, and it comes together in the time your oven preheats.
  • You'll feel like you're serving something fancy when really you're just making snack magic from a few pantry staples.
02 -
  • Don't skip flipping the chips halfway—they crisp unevenly without it, and you'll end up with some soft pieces that feel more like bread than chips.
  • The dip needs at least ten minutes in the fridge to let the flavors meld, but honestly, make it while the chips bake and everything times out perfectly.
03 -
  • If your chili crisp has large oil separation, give the jar a good shake before measuring—this helps distribute the heat and flavor evenly across your chips.
  • Toast your sesame seeds in a dry pan for thirty seconds before sprinkling them on the dip; the extra warmth deepens their nutty flavor and makes people notice.
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