Spicy Chili Garlic Naan Chips Dip (Print version)

Crispy garlic naan chips with spicy chili crisp paired with cool cucumber yogurt dip. Perfect appetizer for sharing.

# Required ingredients:

→ 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
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

# How to make it:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Cut the garlic naan breads into triangle-shaped chips, yielding approximately 8 pieces per bread.
03 - In a large bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces until thoroughly 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. Set aside to cool completely.
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 well incorporated.
06 - Transfer dip to a serving bowl and sprinkle with toasted sesame seeds if desired.
07 - Arrange cooled spicy garlic naan chips alongside cucumber dip and serve immediately.

# Expert Advice:

01 -
  • These chips shatter between your teeth in the best way, and they're ready faster than any takeout could arrive.
  • The cool, creamy dip cuts through the spice perfectly, so even people who claim they don't like heat end up coming back for more.
02 -
  • The chips will harden more as they cool, so don't judge them straight out of the oven when they still feel slightly soft—patience here makes all the difference.
  • The dip's flavors bloom and meld after sitting for 10 minutes, so make it before the chips if you can and let it rest slightly; it tastes noticeably better than if you serve it immediately.
03 -
  • If you're making this ahead, bake the chips and store them in an airtight container, then just toss them with the chili crisp mixture fresh before serving—they'll stay crispier this way.
  • The dip actually improves if made a few hours ahead; the flavors deepen and the cucumber releases just enough liquid to make everything cohesive without being watery.
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