Baked Okra Lectin-Blocking Chips

Ingredients

• 1 pound fresh or whole frozen okra, rinsed and patted dry
• 1 to 2 tablespoons extra-virgin olive oil
• 2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried crushed or ground rosemary
• 1/1 teaspoon garlic powder
• 1/4 teaspoon sea salt, preferably iodized
• Cracked black pepper
• Pinch cayenne pepper (optional)

Directions

1. Heat the oven to 450°F. Cut off the stem ends of the okra and then cut in half lengthwise. Place in a large bowl. Add the olive oil, thyme, rosemary, garlic powder, and salt. Add black pepper and optional cayenne pepper powder to taste and stir to coat the okra. Place the okra on a baking sheet in a single layer. Roast in the oven for 15 minutes, then shake the pan or, using a spatula, stir the okra. Roast another 10 to 15 minutes, until the okra is lightly browned and tender. Serve hot.

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