½ pound (225 g) contemporary okra
1 to 2 tablespoons (13.5 to 27 g) coconut oil, melted
¼ teaspoon salt
Preheat the oven to 425°F (220°C, or gasoline mark 7). Rinse and dry the okra and
then slice every pod in half lengthwise. Place in a mixing bowl and coat in melted
coconut oil and salt. Lay the okra flat on a baking sheet (with out parchment
paper) and bake for 10 minutes. Flip the okra and bake for an additional 10 minutes,
or till crispy. Serve instantly.