Chili Crisp Recipe
Incredibly easy homemade Chili Crisp will elevate your meals with a spicy burst of flavor and the BEST crunchy texture! Vegan and Gluten-free.
How to Make the Best Chili Crisp
Homemade chili crisp is one of those pantry staples that will completely transform the way you cook. This spicy, crunchy condiment adds incredible depth and heat to everything from noodles and rice to eggs and avocado toast. Once you make your own, you’ll wonder why you ever bought it from the store.
The secret to great chili crisp is low and slow cooking. By gently infusing the oil with aromatics like star anise and cinnamon sticks, along with crispy bits of garlic and onion, you create layers of flavor that no store-bought version can match. The addition of smoked paprika gives it a beautiful deep red color and a subtle smokiness that complements the heat.
This recipe is naturally vegan and gluten-free, making it perfect for sharing with friends who have dietary restrictions. Keep a jar on your counter and drizzle it over everything—you’ll be amazed at how a spoonful of homemade chili crisp can take a simple meal from ordinary to extraordinary.
Chili Crisp
Incredibly easy homemade Chili Crisp will elevate your meals with a spicy burst of flavor and the BEST crunchy texture! Vegan and Gluten-free.
Ingredients
Chili Crisp
Instructions
Make the Chili Crisp
- In a small pot add oil, minced onions, minced garlic, red pepper flakes, gochugaru or Aleppo, salt, and cinnamon sticks and star anise.
- Place on the lowest heat for 30 minutes, stirring a few times. Do not exceed 225 degrees. Too high of heat will result in burning the chilies which will make them bitter. Watch closely and if you smell the chilies check the temperature with a thermometer. The oil should just very lightly bubble with tiny bubbles.
- Add into a separate medium-sized bowl black pepper, smoked paprika, sugar, and soy sauce. Place a metal fine mesh sieve over the bowl. When the chili oil has finished cooking, pour into the sieve letting the oil strain into the bowl over the spices. Spread the cooked chili mixture out in the sieve to cool for about 10 minutes and remove the aromatics (cinnamon sticks, star anise, and any other whole seeds added).
- Mix the toasted chilis in the strainer back into the oil. Store in a well-sealed container. Chili Crunch is shelf-stable for 3 months.
Notes
- For a milder version, reduce the red pepper flakes to 1 tablespoon.
- You can substitute the Aleppo chili flakes or gochugaru with additional red pepper flakes if needed.
- Use a thermometer to ensure the oil temperature stays below 225°F to prevent burning.
- Store in an airtight container at room temperature for up to 3 months.
