Preheat the air fryer: Set it to 375°F (190°C) for 3–5 minutes. A hot basket helps the chips crisp quickly.

Prep the okra: Rinse and pat the pods very dry. Trim just the tough stem tips, keeping the pods intact, then slice into 1/4-inch rounds.

Season: In a large bowl, toss the sliced okra with olive oil until lightly coated. Sprinkle in salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne if using. If you want extra crunch, add cornstarch and toss again until evenly dusted.

Arrange in the basket: Spread the okra in a single layer in the air fryer basket. A little overlap is fine, but avoid piling. Work in batches if needed.

Air fry: Cook for 8–10 minutes, shaking the basket halfway. Start checking at the 7-minute mark. You’re looking for golden-brown edges and a dry, crisp texture.

Adjust and finish: If some pieces are browning faster, pull them out and keep cooking the rest for 1–3 more minutes. Season with a pinch more salt while hot.

Serve: Squeeze a little lemon over the chips right before eating for brightness. Enjoy warm for the best crunch.