# 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 fresh cilantro, chopped
→ 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
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
18 - Salt and black pepper to taste
# Directions:
01 - Preheat oven to 375°F. Line a large baking sheet with parchment paper.
02 - Slice each garlic naan bread into triangle-shaped chips, creating approximately 8 pieces per naan. Arrange chips 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 and sprinkle with sea salt.
04 - Bake for 12 to 15 minutes, flipping halfway through cooking, until golden and crispy. Remove from oven and allow to cool. Garnish with cilantro if desired.
05 - While chips bake, combine Greek yogurt, diced cucumber, rice vinegar, soy sauce, sesame oil, honey, grated garlic, chives, cilantro, and red pepper flakes in a medium bowl. Season with salt and pepper to taste.
06 - Refrigerate dip until ready to serve. Plate spicy garlic naan chips alongside creamy Asian cucumber dip.
