Pin It Elevate your appetizer spread with these Spicy Chili Crisp Garlic Naan Chips and Creamy Asian Cucumber Dip. This fusion recipe combines the irresistible crunch of garlicky naan bread with the bold heat of chili crisp, all balanced by a cooling, yogurt-based cucumber dip. It is a sophisticated yet easy-to-make snack that brings together vibrant textures and flavors from both Indian and East Asian cuisines.
Pin It The secret to these chips is the flavorful coating of melted butter, olive oil, and minced garlic mixed with store-bought or homemade chili crisp. This mixture creates a savory, spicy crust that transforms simple naan into a gourmet treat. Paired with the refreshing zing of rice vinegar and sesame oil in the dip, every bite is a harmonious explosion of taste.
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
- Step 1
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- Step 2
- Slice the garlic naan into triangle-shaped chips (about 8 per naan). Arrange them in a single layer on the prepared baking sheet.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- 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.
- Step 6
- Serve the spicy garlic naan chips with the creamy Asian cucumber dip.
Zusatztipps für die Zubereitung
The dip can be prepared up to a day ahead and kept refrigerated, which allows the garlic and ginger flavors to fully infuse the yogurt. Be sure to seed the cucumber thoroughly before dicing to prevent the dip from becoming watery over time.
Varianten und Anpassungen
For those who prefer different bread bases, you can easily substitute the naan with pita or flatbread. If you want to dial up the heat, simply increase the amount of chili crisp in the butter mixture or add extra red pepper flakes directly into the creamy dip.
Serviervorschläge
These crunchy chips are best served alongside a crisp lager or a chilled glass of white wine. They make a fantastic centerpiece for an appetizer platter or a unique side dish for an Asian-inspired dinner party.
Pin It Whether you're looking for a quick snack or a sophisticated appetizer, these Spicy Chili Crisp Garlic Naan Chips are sure to be a crowd-pleaser. Enjoy the bold, crunchy, and cooling sensations of this unique fusion dish!
Recipe Questions & Answers
- → Can I make these naan chips ahead of time?
The chips are best served fresh from the oven for maximum crispiness, but you can prepare the garlic-chili butter mixture up to a day in advance. Store it in the refrigerator and bring to room temperature before brushing onto the naan. The cucumber dip actually benefits from chilling—it can be made up to 24 hours ahead, allowing the flavors to meld beautifully.
- → What can I use instead of chili crisp?
If you don't have chili crisp, you can substitute with crushed red pepper flakes mixed with a teaspoon of oil, or use sambal oelek for a similar spicy kick. For a homemade version, crisp up some minced garlic and dried chili peppers in hot oil, then let it cool before using. The texture won't be exactly the same, but you'll still get that spicy, savory element.
- → How do I store leftovers?
Store leftover naan chips in an airtight container at room temperature for up to 2 days, though they may lose some crispness. You can refresh them in a 350°F oven for 5 minutes. The cucumber dip keeps well in the refrigerator for 3-4 days in a sealed container. Give it a good stir before serving again, as the liquid may separate slightly.
- → Can I use regular cucumber instead of English?
Yes, you can use regular cucumber, but English cucumbers are preferred because they have thinner skin, fewer seeds, and a more consistent crunch. If using regular cucumbers, peel them first and remove the seeds before dicing to prevent the dip from becoming watery. Pat the diced cucumber with a paper towel to remove excess moisture before mixing into the yogurt.
- → What other breads work for this recipe?
Pita bread, flatbread, or even flour tortillas make excellent substitutes for naan. Simply cut them into wedges and follow the same brushing and baking instructions. Pita will give you a pocket-style chip, while flatbread tends to be thinner and crisper. Adjust baking time as needed—thinner breads may only need 8-10 minutes to achieve golden crispiness.