Save to Pinterest My neighbor brought over a jar of chili crisp last spring, insisting I try it on everything. I had a stack of naan in the freezer and some leftover yogurt from breakfast, so I threw together these chips on a whim. The kitchen smelled like garlic and toasted spice, and within minutes, we were standing at the counter, dipping and crunching without saying much. Sometimes the best recipes happen when you stop overthinking and just play with what you have.
I made these for a small birthday gathering last summer, and they disappeared faster than anything else on the table. People kept asking what was in the dip, surprised by how well the sesame and soy worked with yogurt. One friend even took a photo before taking a bite, which is always a good sign.
Ingredients
- Garlic naan breads: The soft, pillowy texture crisps up beautifully in the oven, and the garlic flavor is already built in, so it amplifies with every bite.
- Unsalted butter: Melted butter helps the chili crisp cling to the naan and adds richness without making it greasy.
- Olive oil: Mixing it with butter prevents burning and gives the chips a golden, even crisp.
- Fresh garlic: Minced fine, it becomes fragrant and sweet as it bakes, not harsh at all.
- Chili crisp: This is the star, bringing heat, crunch, and umami all at once.
- Sea salt: A light sprinkle before baking enhances every layer of flavor.
- Greek yogurt: Thick and tangy, it holds the dip together and cools down the spice.
- English cucumber: Seeded and diced, it adds crunch and freshness without making the dip watery.
- Rice vinegar: A splash brightens the whole dip and cuts through the richness.
- Soy sauce: Just a tablespoon adds savory depth that ties the Asian flavors together.
- Toasted sesame oil: A little goes a long way, giving the dip a nutty, roasted aroma.
- Honey: Balances the saltiness and acidity with a hint of natural sweetness.
- Fresh chives and cilantro: They add color and a burst of herby freshness in every spoonful.
- Crushed red pepper flakes: Optional, but they give the dip a gentle kick if you want more heat.
Instructions
- Preheat and Prep:
- Set your oven to 375°F and line a baking sheet with parchment paper. This keeps the chips from sticking and makes cleanup easy.
- Slice the Naan:
- Cut each naan into triangle-shaped chips, about 8 per piece. Lay them out in a single layer so they crisp evenly.
- Make the Chili Crisp Butter:
- In a small bowl, whisk together melted butter, olive oil, minced garlic, and chili crisp. Brush this mixture generously over both sides of each chip, then sprinkle with sea salt.
- Bake Until Golden:
- Bake for 12 to 15 minutes, flipping halfway through so both sides turn golden and crispy. Let them cool on the sheet, they will firm up as they rest.
- Mix the Dip:
- While the chips bake, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes in a medium bowl. Season with salt and pepper, then chill until serving.
- Serve:
- Arrange the cooled chips on a platter with the dip in the center. Garnish the chips with chopped cilantro if you like.
Save to Pinterest The first time I served these, my brother-in-law, who usually sticks to plain chips and salsa, kept coming back for more. He even asked for the recipe, which never happens. It reminded me that fusion flavors do not have to be complicated to be memorable.
How to Store and Reheat
Store the baked chips in an airtight container at room temperature for up to two days. If they lose their crunch, pop them back in a 350°F oven for a few minutes. The dip keeps well in the fridge for up to three days, but stir it before serving since the cucumber may release a little moisture.
Flavor Variations to Try
Swap the chili crisp for harissa or gochujang mixed with a little oil for a different kind of heat. You can also add a squeeze of lime to the dip instead of rice vinegar, or toss in some finely chopped mint for a brighter, herbier finish. If you want a richer dip, replace half the yogurt with sour cream or labneh.
Serving Suggestions
These chips are perfect for casual get-togethers, game nights, or as a pre-dinner snack. Serve them alongside other small bites like spring rolls, edamame, or Asian-style chicken wings. They also pair well with a cold beer, a crisp white wine, or even iced green tea.
- Arrange the chips on a wooden board with the dip in a small bowl for a relaxed, shareable setup.
- Double the recipe if you are feeding a crowd, they go faster than you think.
- Garnish the dip with extra chives, a drizzle of sesame oil, or a pinch of sesame seeds for a finishing touch.
Save to Pinterest Once you make these, you will find yourself looking for excuses to make them again. They are the kind of snack that feels special but comes together without any fuss.
Common Recipe Questions
- → Can I make these naan chips ahead of time?
Prepare the spicy garlic naan chips up to 2 days in advance. Store in an airtight container at room temperature and refresh in a 350°F oven for 5 minutes to restore crispness. The cucumber dip keeps refrigerated for up to 2 days.
- → What's the best way to achieve extra crispy chips?
Brush the chili crisp butter mixture generously on both sides and flip halfway through baking. Ensure naan triangles are arranged in a single layer without overlapping. Bake until deep golden brown—slightly longer than standard naan ensures maximum crunch.
- → Can I adjust the spice level?
Absolutely. Reduce chili crisp to 1 tablespoon for mild heat, or increase to 3 tablespoons for extra kick. Add crushed red pepper flakes gradually to the dip, tasting as you go. Serving additional chili crisp on the side lets guests customize their heat.
- → What can I substitute for naan bread?
Pita bread, flatbread, or even tortillas work beautifully. Slice into triangles and follow the same baking method. Adjust cooking time slightly—thinner breads may crisp faster, so check after 10 minutes.
- → How do I prevent the dip from becoming watery?
Seed the English cucumber thoroughly before dicing. After dicing, lightly salt the cucumber and let drain in a colander for 10 minutes, then pat dry. This removes excess moisture and keeps the dip thick and creamy.
- → What beverages pair well with these spicy chips?
Cold lagers, pilsners, or wheat beers cut through the rich spice. For wine, try chilled Riesling, Gewürztraminer, or dry rosé. Non-alcoholic options include sparkling water with lime or iced green tea.