If I dehydrated okra to make "okra flour"

The okra flour contains no gluten--which is provided by the flour in wheat crackers. Gluten provides extensibility and gives the dough strength to trap air, i.e. allows the cracker to hold together and be flaky/crisp rather than just a dense, crumbly puck. You might try 1/3 okra flour to 2/3 wheat flour as a jumping off point.

Many alternative flour baked items use things like flax and xanthan gum to achieve breadlike textures. Consult some gluten free cracker recipes to see how.

maybe cracker is the wrong idea...maybe more like a chip?

I just want something crisp and crunchy

quote:

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maybe more like a chip?

I just want something crisp and crunchy

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Perhaps you could cut the okra in half lengthwise, flatten them with a rolling pin (place them between two silicone baking matts or sheets of plastic wrap & roll the pen over the okra with a lot of downward pressure). Then dehydrate? Just an idea...