crunchy baked okra last year but in case any new readers missed it I decided to post again. Okra is plentiful in the South. I love fried okra but not all that grease. So I decided to make baked okra. When shopping for okra get the tiny okra as they are very tender and less pithy and tough. I cut the stems off but I notice pickled okra keep their stems and they are edible, maybe I'll leave them on next time.