Chili Crisp Recipe (Crunchy Shallot & Garlic Chili Oil)

SHARE THIS!

This chili crisp recipe is a crunchy shallot and garlic chili oil that is so flavorful, aromatic, and full of texture. It’s inspired by Trader Joe’s Chili Onion Crunch but better!


chili crisp recipe

What is Chili Crisp?

Chili crisp is like a crunchy chili oil.

Although chili crisp and chili oil are often used interchangeably.

Chili Crisp vs Chili Oil

Chili oil in its most basic form is a condiment that is made up of oil that is infused with chili peppers.

It can also include aromatics, spices, and additional seasonings.

However, chili crisps have an emphasis on texture.

Not only do you get the spice and flavor of chili oil but also crunchy bits that make it even more addictive to eat.

The crunch can come from ingredients such as dried onions, fried garlic, crispy shallots, peanuts, and black beans.

Although there are many great chili crisps that you can buy at the store, it is so rewarding to make it at home.

You know exactly what’s going into it, it’s fully customizable, and you can make it just how you like.

RELATED: DUMPLING SAUCE RECIPE YOU NEED TO TRY

how to use chili crisp

Chili Crisp Recipe Ingredients

Before we begin this chili crisp recipe, you’ll need the following ingredients:

  • Neutral Oil: Neutral oils are oils that do not have a strong flavor such as avocado, grapeseed, vegetable, or canola oil. Olive oil is not a neutral oil.
  • Chili Flakes: Sichuan chili peppers are the base of this chili crisp and what makes it spicy.
    • Substitute: You can use any kind of dried chili flakes such as Korean gochugaru or crush red pepper. Keep in mind that spice level and flavor will vary so adjust to your preference.
  • Crispy: Fried minced garlic and sliced shallots are the crispy elements that are also aromatic.
  • Aromatics: The chili oil is infused with star anise, cinnamon, and a bay leaf to make it aromatic.
  • Sesame Seeds: Adds a nutty flavor to the chili crisp as well as adding extra texture.
  • Seasonings: Salt enhances the flavor of the chili and aromatics while sugar balances it out.
chili crisp recipe ingredients

RELATED: SPICY WONTON IN CHILI OIL SAUCE: EASY 10 MINUTE RECIPE

How to Make Chili Crisp Recipe

This crunchy shallot and garlic chili oil is easy to make at home and can be ready to eat in as little as 25 minutes.

It’s such a versatile condiment and goes well with so many things.

I always keep a jar of chili crisp on hand so I can quickly add it to my meals for extra flavor and texture.

This recipe is inspired by Trader Joe’s Chili Onion Crunch but better!

Let’s walk through this chili crisp recipe step-by-step so you can easily recreate it in your own kitchen.

As always there is a recipe card is at the end that you can print out, pin to Pinterest, and save for later.

RELATED: COLD TOFU RECIPE: A QUICK & EASY 5-MINUTE MEAL

Step 1: Fry Garlic & Shallots

Begin by heating up neutral oil in a small pot on low to medium heat.

To test if the oil is hot enough without a thermometer, place a chopstick or the back of a wooden spoon into the center.

If oil immediately bubbles around it then it is good to go.

Add the minced garlic and fry for about 3 to 5 minutes or until it is lightly golden in color.

Next, strain the crispy garlic from the oil and set it aside on a plate with paper towels to absorb the excess oil.

Repeat with the sliced shallots.

It is essential to strain the oil so you don’t end up with burnt bits that make the oil taste bitter.

You can do this by placing a fine mesh strainer into the oil pot and scooping out the contents.

Alternatively, you can also pour the oil and its contents through a fine mesh strainer over a bowl and then transfer the strained oil back into the pot.

Set the fried garlic and fried shallots aside for later.

fried garlic and shallots

Step 2: Infuse the Oil

In the same pot with the strained oil, add the aromatics: star anise, cinnamon stick, and a bay leaf.

Let the aromatics infuse in the oil on low heat for at least 10 minutes or up to an hour.

The longer the amount of time, the more flavor that will be infused into the oil.

Monitor the oil to ensure that it is not smoking and the aromatics aren’t burning.

If the aromatics appear overly dark, immediately remove from the oil and turn off the heat.

infused chili oil

Step 3: Combine Dry Chili Crisp Ingredients

While the oil is infusing, combine the dry chili crisp ingredients.

If you are using whole dried chilis, place it into a food processor or chop by hand to turn it into flakes.

Roughly 25 dried Sichuan chili peppers are in ⅓ cup of chili flakes.

Add add the chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt into a heat-safe container such as a ceramic or metal bowl.

Do not use a glass container.

High heat may cause the glass to burst and shatter.

The oil is going to be very hot so you want to be careful to avoid burning yourself.

RELATED: AIR FRYER WONTONS: THE BEST CRISPY, EASY, & QUICK SNACK

how to make chili crisp recipe

Step 4: Pour Hot Oil

After the oil infusion is complete, strain and discard the aromatics from the oil.

Again, make sure there are no small bits left in the oil to avoid it burning.

Then heat the oil back up on medium heat.

Similarly to the first step, test if the oil is hot enough by placing a chopstick or back of a wooden spoon into the center.

Once the oil is hot enough, carefully pour it over the chili mixture.

It should immediately sizzle which is one of the most satisfying sounds.

This method of pouring hot oil onto the chili mixture cooks it just enough to allow the flavors and heat of the aromatics and chili flakes to be released without burning it.

The ingredients fuse together to become a spicy, flavorful, and aromatic crunchy shallot and garlic chili oil.

crunchy shallot and garlic chili oil

RELATED: HOW TO MAKE HOT POT AT HOME

Step 5: Taste & Adjust

Lastly, stir thoroughly to combine.

Wait for it to cool before taste testing and then adjust it to your liking.

Add more salt or sugar to taste.

I like my chili crisp with a higher ratio of crunchy bits to oil.

However, you can add more oil if you want it to be looser.

You can also add more chili flakes if you want it spicier.

How to Store Chili Crisp

Once the chili crisp has cooled down, scoop it into a sealed container.

It can be stored in the fridge for up to 3 months.

Stir well before serving as the crunchy bits and seasonings will settle at the bottom.

Make sure to use a clean utensil each time to scoop it out to avoid spoilage.

how to store chili crisp

Where to Buy Chili Crisp

If you’re not in the mood to make chili crisp from scratch, here are a few of my favorite chili crisp brands that you can find in stores or online.

How to Use Chili Crisp

Chili crisp is one of my favorite condiments and goes well with so many things!

Not only does this crunchy shallot and garlic chili oil add incredible flavor and spice but it also adds an insanely addictive texture.

You can use chili crisp for anything you would use chili oil, hot sauce, or chili flakes for.

It’s perfect for drizzling on top of dishes or as part of a sauce.

Once you make this chili crisp recipe, here are some more ideas for spicy chili crisp uses:

Save This Chili Crisp Recipe!

I hope this tutorial for how to make chili crisp is helpful and that you try to make it at home!

This crunchy shallot and garlic chili oil is simple but packed full of flavor and easy to customize!

It makes pretty much everything better with its spice, aroma, and texture.

Be sure to save this chili crisp recipe and also share with your family and friends!

If you try it, please leave a rating and comment below. I’d love to know what you think!

Chili Crisp Recipe (Crunchy Shallot & Garlic Chili Oil)

This chili crisp recipe is a crunchy shallot and garlic chili oil that is so flavorful, aromatic, and full of texture!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 cup

Ingredients

  • 1 cup neutral oil avocado, grapeseed, vegetable, canola, etc.
  • cup Sichuan chili flakes ~25 whole dried peppers
  • 14 cloves garlic minced
  • 1 shallot sliced
  • 3 star anise
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 tbsp sesame seeds
  • 1 tsp salt
  • ½ tsp sugar
  • msg or mushroom seasoning to taste (optional)

Instructions

  • In a small pot on low to medium heat, fry garlic for about 3-5 minutes or until lightly golden then strain and set aside on a plate with paper towels to absorb the excess oil. Repeat with shallots.
  • In the same pot with the strained oil, add star anise, cinnamon stick, and bay leaf. Let the aromatics infuse in the oil on low heat for at least 10 minutes or up to an hour, the longer the better.
  • While the oil is infusing, add chili flakes, fried garlic, fried shallots, sesame seeds, sugar, and salt to a heat-safe bowl (ceramic or metal, do not use glass).
  • Strain and discard the aromatics from the oil then heat up the oil on medium heat. To test if it is hot enough, place a chopstick or back of a wooden spoon in the center. If oil bubbles around it then it's good to go. Pour the hot oil over the chili mixture.
  • Stir to combine, taste test, and adjust to your liking. Store in a sealed container in the fridge for up to 3 months and enjoy!

MORE RECIPES

SHARE THIS!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating