Spicy Chili Crisp Garlic Naan (Printable)

Golden naan chips brushed with chili garlic butter, paired with tangy cucumber yogurt dip for the perfect fusion 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 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 each garlic naan into triangle-shaped chips, yielding approximately 8 pieces per bread. Arrange chips in a single layer on the prepared baking sheet.
03 - Combine melted butter, olive oil, minced garlic, and chili crisp in a small bowl.
04 - Brush the garlic oil mixture generously over both sides of the naan chips. Sprinkle with sea salt.
05 - Bake for 12 to 15 minutes, flipping halfway through, until golden and crisp. Remove from oven and allow to cool. Garnish with cilantro if desired.
06 - In a 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 - Arrange spicy garlic naan chips on a serving platter alongside the creamy Asian cucumber dip.

# Expert Tips:

01 -
  • The contrast between crispy, spicy chips and cool, creamy dip keeps you coming back for more without getting tired of either.
  • You can make the dip ahead and bake the chips right before serving, so there's minimal last-minute stress.
  • It's the kind of snack that makes people think you spent hours in the kitchen when you really didn't.
02 -
  • Flipping the chips halfway through baking is not optional—it's how you get that even, shatteringly crisp texture on both sides.
  • If your chili crisp is oil-heavy, drain some of the oil before mixing it with the butter, or your chips will turn out greasy instead of crispy.
  • The cucumber dip actually tastes better the next day after the flavors have melded together, so making it ahead is a smart move.
03 -
  • Make the cucumber dip the night before and let the flavors marry together—it tastes noticeably better than when freshly made.
  • If you can't find chili crisp locally, you can make a quick version by warming oil with red pepper flakes and letting it infuse for ten minutes.
  • Brush the naan chips on a cold baking sheet rather than a preheated one so the bottoms don't burn before the tops crisp up.
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