Spicy Chili Garlic Naan Chips (Printable Page)

Crispy naan chips coated in spicy chili crisp served with cool Asian cucumber yogurt dip

# What You'll Need:

→ 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 (approximately 1/2 cup)
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

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut garlic naan breads into triangle-shaped pieces, producing approximately 8 pieces per bread.
03 - In a large bowl, combine olive oil, chili crisp, garlic powder, and sea salt. Toss naan pieces until evenly coated.
04 - Arrange naan pieces in single layer on prepared baking sheet. Bake for 12 to 15 minutes, flipping halfway through, until crisp and golden brown. Allow to cool.
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 thoroughly.
06 - Transfer dip to serving bowl and garnish with toasted sesame seeds if desired.
07 - Present cooled spicy garlic naan chips alongside cucumber dip for sharing.

# Expert Tips:

01 -
  • The crispy-spicy contrast hits different when you dip into something cool and tangy, making it impossible to stop at one bite.
  • You can have this ready before your guests even know they're hungry, which is the ultimate kitchen flex.
  • It bridges two cuisines in a way that feels natural rather than forced, turning an ordinary appetizer into a conversation starter.
02 -
  • Don't skip flipping the chips halfway through—the side touching the pan will brown fast and bitter while the top stays soft if you're not careful.
  • The dip gets better if you make it 30 minutes before serving because the flavors marry and the cucumber releases some liquid that gets absorbed back in, concentrating everything.
03 -
  • Buy the best chili crisp you can find—brands like Fly by Jing or even good store brands make a real difference in how delicious these chips taste.
  • If you're vegan, swap the Greek yogurt for thick coconut yogurt or cashew cream and you'll get a dip that's just as luxurious and honestly might taste even richer.
Go Back