Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
Gently wash the okra pods under cold water, then pat them dry thoroughly with a clean towel to ensure they’re moisture-free for maximum crispiness.
Using a sharp knife or mandoline, slice the okra into thin rounds about 1/8 inch thick. Aim for uniform slices for even baking and crunch.
Place the sliced okra in a mixing bowl, then drizzle with a tablespoon of olive oil. Toss gently to coat each slice evenly without overdoing the oil.
Sprinkle the sea salt and smoked paprika over the okra, then toss again to distribute the seasonings evenly.
Arrange the seasoned okra slices in a single layer on the prepared baking sheet, making sure they don’t overlap for best crispness.
Bake in the preheated oven for 15–20 minutes, flipping the slices with tongs halfway through to promote even crisping and prevent sticking.
Keep an eye on the okra as they bake; they’ll turn bright green with golden edges when crispy and ready. Remove from the oven once they’re dry and snap easily when broken.
Let the chips rest on the baking sheet for 5 minutes to firm up further, then transfer to a plate or cooling rack for complete crispiness.
Serve immediately for the best crunch, or store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven if they soften too much.
