re: If I dehydrated okra to make "okra flour"

Dehydrate the okra as is, or cut in half and then just use it as a chip? Maybe more astherically pleasing.

Other than that, if you're trying to just get the same crunch and taste as a dehydrated okra you'd get at WF, try food processing the okra so you can spread it out and it have a flatter shape? Not sure if this would work but just a suggestion.