Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Wash the okra thoroughly and pat dry with a clean towel until completely dry to prevent steaming.
Using a sharp knife, slice the okra into thin rounds about 2-3 mm thick, making sure each slice is even for uniform crispness.
Place the sliced okra into a mixing bowl and drizzle with a tablespoon of olive oil, tossing gently to coat each piece evenly.
Sprinkle the okra slices with flaky sea salt and smoked paprika, then toss again to distribute the seasonings evenly.
Arrange the seasoned okra slices in a single layer on the prepared baking sheet, giving each piece space to crisp up.
Bake in the preheated oven for 15-20 minutes, checking around the 15-minute mark. The edges should turn golden and crispy, with a crackling sound when you lift them.
If some slices aren’t crispy enough, return them to the oven for a few more minutes, watching closely to prevent burning.
Remove the baking sheet from the oven and transfer the chips to a wire rack to cool and crisp further for 2-3 minutes.
Once cooled, serve the okra chips immediately for maximum crunch, or store in an airtight container to enjoy later.
