# Components:
→ 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 chopped fresh cilantro, 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 chopped fresh chives
16 - 1 tablespoon chopped fresh cilantro
17 - ½ teaspoon crushed red pepper flakes, optional
18 - Salt and black pepper to taste
# Directions:
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. Arrange in single layer on prepared baking sheet.
03 - In small bowl, combine melted butter, olive oil, minced garlic, and chili crisp. Mix until fully incorporated.
04 - Brush garlic oil mixture generously over both sides of naan chips. Sprinkle evenly with sea salt.
05 - Bake for 12 to 15 minutes, flipping chips halfway through cooking, until golden and crisp. Remove from oven and cool to room temperature.
06 - In medium bowl, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes. Season with salt and pepper to taste. Refrigerate until serving.
07 - Garnish cooled naan chips with chopped cilantro if desired. Arrange chips on serving platter with cucumber dip on the side.
