Spicy Chili Crisp Garlic Naan Chips Creamy Asian Cucumber Dip (Printable Page)

Golden naan chips brushed with chili crisp garlic butter, paired with tangy Asian cucumber yogurt dip for the perfect appetizer.

# What You'll Need:

→ Spicy Garlic Naan Chips

01 - 3 large garlic naan breads
02 - 2 tablespoons unsalted butter, melted
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, finely minced
05 - 2 tablespoons chili crisp
06 - ½ teaspoon sea salt
07 - 1 tablespoon fresh cilantro, chopped (optional)

→ Creamy Asian Cucumber Dip

08 - 1 cup Greek yogurt
09 - ½ English cucumber, seeded and finely diced
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon soy sauce
12 - 1 teaspoon toasted sesame oil
13 - 1 teaspoon honey or maple syrup
14 - 1 clove garlic, finely grated
15 - 1 tablespoon fresh chives, chopped
16 - 1 tablespoon fresh cilantro, chopped
17 - ½ teaspoon crushed red pepper flakes (optional)
18 - Salt and black pepper to taste

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Slice garlic naan into triangle-shaped chips, approximately 8 pieces per naan bread. Arrange in a single layer on the prepared baking sheet.
03 - In a small bowl, combine melted butter, olive oil, minced garlic, and chili crisp. Brush this mixture generously over both sides of naan chips. Sprinkle with sea salt.
04 - Bake for 12 to 15 minutes, flipping halfway through cooking, until golden and crisp. Remove from oven and allow to cool. Garnish with chopped cilantro if desired.
05 - While chips bake, prepare the dip by mixing Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and crushed red pepper flakes in a medium bowl. Season with salt and pepper to taste.
06 - Refrigerate dip until ready to serve. Present spicy garlic naan chips with creamy Asian cucumber dip.

# Expert Tips:

01 -
  • The contrast between crispy, spicy chips and cool, creamy dip keeps you reaching for more.
  • Everything comes together in under 35 minutes, making it perfect for unexpected guests or last-minute cravings.
02 -
  • Don't skip flipping the chips halfway—the bottom side needs just as much time to crisp up, or you'll end up with soggy chips that taste like regret.
  • Seed your cucumber thoroughly; a watery dip separated from the chips by the time guests arrive is the opposite of what you want.
03 -
  • Brush the chili crisp mixture on naan while it's still warm so the oil penetrates slightly instead of just sitting on top.
  • Toast your sesame oil in a dry pan for 30 seconds before adding it to the dip—it deepens the flavor and makes the whole thing taste more intentional.
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