Description

This easy homemade chili crisp is a crunchy, spicy, and savory condiment that adds instant flavor and heat to everything from noodles and eggs to pizza and veggies. Made with pantry staples and customizable to your taste, it’s the ultimate all-purpose topping for spice lovers.

Ingredients

Scale

1 cup neutral oil (canola, grapeseed, or peanut oil)
6 cloves garlic, thinly sliced
2 medium shallots, thinly sliced (or 1/2 small onion)
1/2 cup dried chili flakes (Sichuan chili flakes, or mix of crushed red pepper and Aleppo pepper)
1/4 cup roasted peanuts, roughly chopped
1/4 cup fried shallots or onions (optional)
2 tablespoons Sichuan peppercorns, lightly crushed
1 star anise pod (optional)
2 bay leaves
1 cinnamon stick (3 inches, or 1/2 teaspoon ground cinnamon)
1 teaspoon smoked paprika
1 tablespoon brown sugar
2 teaspoons soy sauce or tamari
1 tablespoon Chinese black vinegar (or balsamic vinegar)
1/2 teaspoon salt

Instructions

Prep all aromatics: thinly slice garlic and shallots, chop peanuts, and set out spices.
Pour oil into a medium saucepan. Add Sichuan peppercorns, star anise, cinnamon stick, and bay leaves. Heat on medium-low for 2-3 minutes, swirling occasionally until fragrant.
Add sliced garlic and shallots to the oil. Stir often and fry until golden and crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on a paper towel.
Continue heating the oil with the spices for another 2-3 minutes. Oil should be hot but not smoking (about 225°F).
In a heatproof bowl or large glass jar, combine chili flakes, chopped peanuts, fried shallots/onions (if using), smoked paprika, brown sugar, and salt.
Carefully strain the hot oil through a mesh strainer into the bowl with the chili mixture. Discard the whole spices. Stir gently to coat everything in oil.
While still hot, stir in soy sauce and black vinegar. Mix well.
Let chili crisp cool to room temperature. Stir in reserved crispy garlic and shallots. Taste and adjust salt or sugar if needed.
Transfer to a clean jar. Refrigerate for up to 1 month. Stir before serving.

Notes

For a nut-free version, omit peanuts or substitute with toasted seeds. Adjust chili flakes for desired heat. Use tamari or coconut aminos for gluten-free. Let chili crisp cool to room temperature before refrigerating to prevent oil from clouding. The flavor deepens after a few days. If the mixture looks dry after cooling, add a splash more oil and stir.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Condiment
Cuisine: Chinese

Nutrition

Serving Size: 1 tablespoon (about
Calories: 90
Sugar: 1
Sodium: 120
Fat: 9
Saturated Fat: 1
Carbohydrates: 2
Fiber: 0.5
Protein: 1

Keywords: chili crisp, spicy topping, homemade chili oil, Asian condiment, Sichuan chili, vegan, gluten-free option, crunchy chili oil