This homemade chili crisp recipe is the condiment you’ll be spooning over everything, from your morning eggs to your baked potatoes. Endlessly customizable, it can easily be adapted into your favorite version.
I don’t know about you, but I see chili crisp everywhere these days. Everywhere I look, there’s a new gourmet version, and those cute designer labels will set you back upwards of fifteen dollars. But the thing about chili crisp is that it’s a very humble condiment, and you probably have most of the ingredients sitting in your pantry right now.
I don’t know about you, but I see chili crisp everywhere these days. Everywhere I look, there’s a new gourmet version, and those cute designer labels will set you back upwards of fifteen dollars. But the thing about chili crisp is that it’s a very humble condiment, and you probably have most of the ingredients sitting in your pantry right now.
Don’t get me wrong, I’m all for cute labels and keeping creative designers employed, but in this economy, one must be industrious – and there’s nothing like personally choosing each ingredient that goes into your chili crisp.
Especially when it doesn’t involve any fancy equipment or complicated techniques (no emulsifying anything like homemade mayo), and it’s really just about heating ingredients and mixing them together, it’s always worth a try.
I’ve been making this chili crisp for months now. I love having it in the fridge and drizzling it over labneh for a quick appetizer, or over my eggs in the morning. The recipe is adapted from this one, where the author goes into great detail, so make sure to check it out if you’re interested.
Homemade Chili Crisp
Chili crisp is nothing more than vegetable oil infused with aromatics like shallots, garlic, and chilies. The garlic and shallots are simmered in the oil until crisp, providing the “crisp” part of chili crisp.
Overall, chili crisp is a condiment with complex flavors: spicy, savory, and rich with umami. It adds a layer of flavor and texture to dishes ranging from sandwiches to salads. You can use both the oil and crunchy bits, the chili oil on its own, or just the crisp. It’s really up to you.
Building the Base
To make chili crisp, you need basically three components: the oil, the crisp, and the spiciness.
It’s best to use a neutral oil, like any vegetable oil, though olive oil or sesame oil works too.
The crisp bits are cooked in the oil until crunchy, and include shallots, garlic, chili peppers, and ginger. In fact, they are many options out there and plenty of room to get creative, but for this recipe we’re sticking with shallots, garlic, and chili peppers
Some people like to add peanuts for extra crunch, which I’ve never tried. On the other hand, I’ve made this recipe skipping the chilies entirely, so there’s really no wrong way to go about it. It all comes down to personal preference and the ingredients you have on hand.
And finally, there are the seasonings, and this is where you get to customize your chili crisp however you like. I usually use a mix of peppercorns, chili powder, soy sauce, and brown sugar or honey. The soy sauce is here to add more depth or flavor and umami, but again, it can be omitted if you prefer.
Crisping the Aromatics
Start by adding your oil to a small pot along with the chili peppers, shallots, and garlic. If you’re feeling fancy, toss in a cinnamon stick and a couple of star anise pods.
Heat the oil over medium-low and let it gently simmer. You’re not rushing this part, it’ll take 20 to 30 minutes (maybe a little longer depending on how hot your oil runs) for everything to brown. Watch the shallots and garlic closely; you want them golden but not burnt.
Once they’re browned, remove the pot from heat and let it sit for 2–3 minutes. This short rest gives the oil a chance to soak up even more of those aromatics – it’s all part of layering the flavor.
While the oil is simmering, mix together your dry ingredients in a heat-proof bowl: red pepper flakes, chili powder, soy sauce, sugar, and a pinch of MSG if you like.
Now strain the hot oil into the bowl with the chili mixture. Be sure to reserve the crispy shallot, garlic, and chili pepper bits in the strainer. Let them cool separately, this is key! Cooling them on their own allows the bits to fully crisp up instead of steaming in the hot oil. Once they’ve cooled completely, you’ll have that incredible crunch that makes homemade chili crisp so addictive.
Now here’s a little tip if you’ve made it this far: if making your own chili crisp sounds a little crazy, and spending fifteen bucks on a tiny jar at the store sounds even crazier, Trader Joe’s Crunchy Chili Onion is amazing and obviously won’t break the bank!
But if you make this homemade chili crisp, I’d love to hear from you, especially any changes you’ve made. Please let me know in the comments!
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Ingredients
1 cup vegetable oil
2 small chillies, roughly chopped
1 shallot, roughly chopped
7 cloves garlic, roughly chopped
1 tsp black peppercorns
3 tbsp red pepper flakes
½ tbsp chili powder
1 tbsp soy sauce
1 tsp brown sugar
¼ tsp salt
Directions
Add the vegetable oil to a small pot along with the chillies, shallot, garlic, and peppercorns.
Heat the oil over medium-low and let it simmer for 20–30 minutes, or until the ingredients brown. Depending on the size of your chopped peppers and the temperature of your oil, it may take a little longer for the bits to crisp.
Remove the pot from heat and let it sit for 2–3 minutes to allow the flavors to infuse the oil further.
In a separate heat-proof bowl, combine the red pepper flakes, chili powder, soy sauce, sugar, and salt.
Carefully strain the hot oil into the chili mixture, reserving the crispy chilli-shallot-garlic bits in the strainer. Let the crispy bits cool separately so they can fully crisp up.
Once the crispy bits have cooled, add them back into the oil.
Transfer to an airtight container and refrigerate overnight to allow the flavors to develop. Stir before serving.
@heythereannao help I put this chili oil on everything
♬ This Kiss - Faith Hill
