Spicy Chili Crisp Garlic Naan (Printable)

Crispy naan chips with spicy chili crisp and cool cucumber dip

# What You Need:

→ Naan Chips

01 - 2 large garlic naan breads
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp
04 - 1/2 teaspoon garlic powder
05 - 1/4 teaspoon sea salt

→ Asian Cucumber Dip

06 - 1 cup Greek yogurt
07 - 1/2 English cucumber, finely diced (approximately 1/2 cup)
08 - 2 tablespoons scallions, finely sliced
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon soy sauce
12 - 1/2 teaspoon sugar
13 - 1 small garlic clove, grated
14 - 1/4 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds for garnish, optional

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut garlic naan breads into triangle-shaped chips, approximately 8 pieces per bread.
03 - In a large mixing bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces thoroughly until evenly coated.
04 - Arrange coated naan pieces in a single layer on prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Transfer to wire rack to cool.
05 - While chips bake, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and salt in a medium bowl. Mix until fully incorporated.
06 - Transfer dip to serving bowl and sprinkle with toasted sesame seeds if desired.
07 - Arrange cooled spicy garlic naan chips on a serving platter alongside cucumber dip.

# Expert Hints:

01 -
  • It comes together in 30 minutes flat, which means you can actually make it on a weeknight without stress.
  • The contrast between crispy, spicy chips and cool, creamy dip feels fancy but tastes like pure comfort.
  • It's vegetarian, feeds a crowd, and pairs perfectly with wine or beer for any gathering.
02 -
  • Flip those chips halfway through baking, or the bottom will burn while the top stays soft and that defeats the whole purpose.
  • Let the chips cool completely before serving because eating them hot makes the dip look sad and runny, but once they've rested, the contrast is perfect.
03 -
  • Buy a really good chili crisp because it's the star here and makes all the difference between good and crave-worthy.
  • Grate your garlic for the dip instead of mincing so it dissolves smoothly and you avoid little chunks that catch between teeth.
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