# Components:
→ Naan Chips
01 - 2 large garlic naan breads
02 - 2 tablespoons olive oil
03 - 2 tablespoons chili crisp
04 - 0.5 teaspoon garlic powder
05 - 0.25 teaspoon sea salt
→ Asian Cucumber Dip
06 - 1 cup Greek yogurt
07 - 0.5 English cucumber, finely diced
08 - 2 tablespoons sliced scallions
09 - 1 tablespoon rice vinegar
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon soy sauce
12 - 0.5 teaspoon sugar
13 - 1 small garlic clove, grated
14 - 0.25 teaspoon ground white pepper
15 - Pinch of salt
16 - 1 teaspoon toasted sesame seeds, optional garnish
# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Cut garlic naan breads into triangle-shaped chips, approximately 8 pieces per bread.
03 - Combine olive oil, chili crisp, garlic powder, and sea salt in a large bowl. 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. Cool before serving.
05 - In a medium bowl, combine Greek yogurt, diced cucumber, scallions, rice vinegar, sesame oil, soy sauce, sugar, grated garlic, white pepper, and salt. Mix until well combined.
06 - Transfer dip to serving bowl. Sprinkle with toasted sesame seeds if desired.
07 - Arrange cooled naan chips on a platter with cucumber dip alongside for dipping.
