Okra dehydrates well with these simple steps.
Slice the okra into rounds as you would for frying.
Lay it out in single layers on the dehydrating shelves.
Dehydrate until crisp, about 24 hours. Set the heat at 130 (if possible) and set the timer for 24 hours.
Check the okra every couple of hours and continue until the pods are crispy.
Freeze the okra for a couple of days before storing.
Transfer dried and frozen okra to a jar with a tight-fitting lid for long-term storage.