Spicy Chili Crisp Garlic Naan (Print Version)

Crispy garlic naan chips with spicy chili crisp served with cool Asian cucumber dip

# What You'll Need:

→ Spicy Garlic Naan Chips

01 - 3 large garlic naan breads
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons chili crisp
06 - ½ teaspoon sea salt
07 - 1 tablespoon chopped fresh cilantro, optional

→ Creamy Asian Cucumber Dip

08 - 1 cup Greek yogurt
09 - ½ English cucumber, seeded and finely diced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 clove garlic, finely grated
15 - 1 tablespoon chopped fresh chives
16 - 1 tablespoon chopped fresh cilantro
17 - ½ teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper to taste

# Steps to Follow:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Slice the garlic naan into triangle-shaped chips, approximately 8 pieces per naan. Arrange in a single layer on the prepared baking sheet.
03 - 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.
04 - Bake for 12 to 15 minutes, flipping halfway through, until golden and crisp. Remove from oven and allow to cool. Garnish with chopped cilantro if desired.
05 - While chips bake, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and crushed red pepper flakes in a medium bowl. Season with salt and pepper to taste. Chill until serving.
06 - Serve spicy garlic naan chips with creamy Asian cucumber dip.

# Additional Tips::

01 -
  • The chili crisp soaks into the naan as it bakes, creating crispy edges with pockets of spicy, garlicky oil.
  • The cool cucumber dip balances the heat perfectly and tastes bright and tangy without being heavy.
  • You can make both components ahead, then just bake the chips right before guests arrive.
  • It uses simple pantry staples but feels impressive and full of flavor.
02 -
  • Do not skip flipping the chips halfway through baking, or one side will stay soft and chewy.
  • Seed the cucumber before dicing it, otherwise the dip will turn watery and lose its creamy texture.
  • Brush the chili crisp mixture on both sides of the naan, not just the top, so every bite has that spicy, garlicky crunch.
  • Let the chips cool completely before serving, they crisp up more as they sit.
03 -
  • Use a pastry brush to apply the chili crisp mixture evenly, it makes a big difference in flavor and texture.
  • If your naan is frozen, let it thaw completely before slicing, or the pieces will tear unevenly.
  • Taste the dip before serving and adjust the soy sauce, vinegar, or honey to balance the flavors to your liking.
  • For extra crunch, sprinkle the chips with sesame seeds before baking.
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