Save It My friend Priya brought homemade chili crisp to a potluck last spring, and I watched everyone fight over the last naan chip she'd tossed with it. The heat, the crunch, the way people couldn't stop reaching for more—it stuck with me. I went home that night and started experimenting, turning leftover naan into something that disappeared faster than I could bake it. This recipe is what came out of that obsession, and it's never let me down since.
I made these for a game night once, thinking they'd be a side snack. Within ten minutes, the bowl was empty and someone was asking if I had more naan in the fridge. The dip got scraped clean with the last broken chip, and I realized I'd accidentally created the kind of appetizer that makes people forget about the main course. Now I always double the batch.
Ingredients
- Garlic naan breads: The pre-made kind from the store works beautifully here, their soft texture crisps up with buttery edges that hold onto the chili oil.
- Chili crisp: This is where the magic happens, use a good quality jar with crunchy bits and don't be shy with it.
- Olive oil: Helps the chili crisp coat evenly and encourages golden browning in the oven.
- Garlic powder: Adds another layer of savory depth since we're already working with garlic naan.
- Greek yogurt: Thick and tangy, it's the creamy base that cools everything down without feeling heavy.
- English cucumber: Less watery than regular cucumbers, so your dip stays thick and fresh.
- Rice vinegar: Brings a gentle acidity that brightens the whole dip without overpowering it.
- Toasted sesame oil: Just a teaspoon gives you that nutty, aromatic backbone that makes the dip taste complex.
- Soy sauce: A little umami goes a long way, it ties the Asian flavors together.
- Scallions: Finely sliced, they add a mild onion bite and a pop of color.
Instructions
- Prep your oven and pan:
- Preheat to 375°F and line a baking sheet with parchment paper. This keeps the chips from sticking and makes cleanup so much easier.
- Cut the naan:
- Slice each naan into eight triangle-shaped chips, like you're cutting a pizza. Try to keep them roughly the same size so they bake evenly.
- Toss with chili crisp mixture:
- In a large bowl, whisk together olive oil, chili crisp, garlic powder, and sea salt, then toss the naan pieces until every surface is slicked with that spicy oil. Use your hands if you need to, it's messier but more effective.
- Bake the chips:
- Spread them out in a single layer on the baking sheet and bake for 12 to 15 minutes, flipping halfway through. You want them golden brown and crispy, not pale and chewy.
- Make the cucumber dip:
- While the chips bake, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and a pinch of salt in a medium bowl. Stir until smooth and taste for balance.
- Garnish and serve:
- Transfer the dip to a serving bowl, sprinkle with toasted sesame seeds if you have them, and serve alongside the cooled naan chips. The contrast between hot chips and cold dip is part of the appeal.
Save It The first time I served this, my neighbor asked if I'd ordered it from a restaurant. I laughed and told her it was just naan from the grocery store and a jar of chili crisp, but she didn't believe me until I showed her the empty packaging. That's the thing about this recipe—it tastes like you tried way harder than you did.
How to Adjust the Heat Level
If you're nervous about spice, start with one tablespoon of chili crisp and taste a chip before deciding if you want more. You can always drizzle extra on top after baking, but you can't take it away once it's baked in. I've learned that the dip also helps temper the heat, so even if you go bold with the chili crisp, the yogurt will calm things down.
Making It Dairy Free
I've swapped Greek yogurt for coconut yogurt and cashew yogurt with great results, just make sure whatever you use is thick and unsweetened. The sesame oil and soy sauce carry enough flavor that the dip still tastes rich and satisfying. My vegan friend couldn't tell the difference when I made it for her birthday.
Storage and Make Ahead Tips
The chips stay crispy in an airtight container for up to two days, though they're best the day you make them. The dip, on the other hand, actually gets better after a few hours in the fridge as the flavors meld together. If you're prepping for a party, make the dip the night before and bake the chips right before guests arrive.
- Store leftover dip covered in the fridge for up to three days.
- Reheat chips in a 350°F oven for five minutes if they lose their crunch.
- Don't toss the chips and dip together until serving or the chips will get soggy.
Save It This recipe has become my go-to whenever I need to impress without stress. It's proof that a few smart shortcuts and bold flavors can turn something simple into something people remember.
Recipe FAQs
- → Can I make the naan chips ahead of time?
Yes, you can bake the naan chips up to 2 days in advance. Store them in an airtight container at room temperature to maintain crispiness. Prepare the cucumber dip fresh on the day of serving for best flavor and texture.
- → What can I substitute for chili crisp?
If you don't have chili crisp, use a combination of red pepper flakes and sesame oil, or try sriracha mixed with a bit of olive oil. You can also use sambal oelek or gochugaru for a different heat profile.
- → How do I keep the naan chips crispy?
Make sure to arrange the naan pieces in a single layer without overlapping and flip them halfway through baking. Let them cool completely before storing, as residual heat can create moisture and soften the chips.
- → Can I use regular cucumbers instead of English cucumber?
Yes, regular cucumbers work well. Just peel them and remove the seeds before dicing to prevent excess water in the dip. English cucumbers are preferred because they have fewer seeds and thinner skin.
- → What other dips pair well with these naan chips?
These spicy naan chips complement hummus, tzatziki, baba ganoush, or even a simple yogurt-based ranch dip. For more Asian-inspired options, try pairing with sweet chili sauce or a ginger-scallion dip.
- → How spicy are these naan chips?
The heat level depends on your chili crisp brand and amount used. Most store-bought chili crisps provide moderate heat with plenty of flavor. Start with less and add more to taste, or serve extra chili crisp on the side for those who prefer more spice.