Spicy Okra Snack Recipe (Dehydrated)

I bought a small bag of Okra from the Farmers Market and decided to dehydrate them. I cut them up.

Added a T. of Emeril Spice (home made). Updated note: I think less spice would of worked for this estimated 1/2 lb. I bought a pound of Okra at the store recently and 1 T. spice blended better for the 1 lb.

Essence (Emeril's Creole Seasoning) from foodnetwork.com

2 1/2 T. Paprika
2 T. Salt
2 T. Garlic Powder
1 T. Black Pepper
1 T. Onion Powder
1 T. Cayenne Pepper
1 T. Dried Leaf Oregano
1 T. Dried Thyme

Mix all ingredients and store in an airtight jar or container
Yield: about 2/3 cup
Recipe From "New Orleans Cooking" by Emeral Lagasse and Jessie Tirsch. Published by William Morrow, 1993

Mixed the spice onto the Okra and laid it out on a dehydrator rack. Dried at 135 for about 10 hours. Or  for others attempting this, dry until crisp. Drying times can vary for many reasons.

They shrunk quite a bit. They are very tasty and better stored on a glass jar. I just did a ziplock. I think I need a closed cabinet for more food storage. Will have to check out the Salvation army nearby. These are great for soups or gumbo to, and maybe something I have not thought of. You could try using just salt or another spice mix of choice.

I saved some seeds and attempting to dry them, or I may end up buying a packet. Maybe I can grow Okra next year. I hear they grow well in Texas, and "when in Rome" do/live as the Romans/Texans live. O.K. Maybe not to much. I think; if you grow what grows best in the climate and terrain you are living in, doing so is a more productive and logical choice.

Update: I am new to everything. I bought some more Okra from the store and found a big one that was stringy and tough, but their seeds are brown and very firm. These must be the ones to use for next years garden. Will try and sprout both next year and see what happens.