Chili Crisp Recipe
This spicy chili crisp recipe takes only minutes to make with a handful of pantry ingredients. Spoon it on everything from noodles to vegetables to sandwiches and more.
If you love chili crisp as much as I do, you’re going to want this homemade chili crisp recipe. It’s so easy to make, costs a fraction of anything you’d find in the store, and is delicious on just about everything.
Why I love this recipe
The reviews are in and you all love this chili crisp recipe as much as I do. It’s addicting in the best sense of the word and I’ve been using it to make my chili crisp tofu, spicy cucumber noodles, in my scrambled egg tacos, sandwiches, and so much more.
Like red pepper flakes, it adds a nice touch of spice to whatever you put it on.
The best part? You likely have all the ingredients in your pantry right now, so you can have homemade chili crisp in just minutes.
Ingredient Notes
- Flavorless Oil: You want something neutral here that doesn’t mask the chili crisp taste. Canola, vegetable (soy) oil, sunflower, avocado, and grapeseed are all good choices. I don’t recommend olive oil, as it will change the flavor.
- Dehydrated Onion Flakes: This is what gives the chili crisp some nice texture and crunch. You can usually find this in the grocery store in the spice aisle, or online. Dried minced garlic will also work. Onion powder will not.
- Red pepper Flakes: The red pepper flakes is what gives the chili crisp the spice. You can decrease or increase the amount slightly, depending on heat preference.
- Sugar: The small amount of sugar here helps to balance the heat and provide a nicer mouthfeel, I don’t recommend skipping it.
- Fresh Minced Garlic: This is the only ingredient you’ll need to buy fresh, but it gives much more flavor than dehydrated garlic or garlic powder. I use a microplane to mince the garlic, but a garlic press also works.
- Sesame Oil: The toasted sesame oil added to the ends adds a nice richness. You just need a splash, ~1/4 of a teaspoon.
How to Make Chili Crisp Oil
Cook the onion and garlic
Combine oil, onion flakes and garlic in a sauce pan or small skillet. Heat on low heat, stirring often, until onion turn evenly golden brown, about 2-3 minutes. The biggest thing here is not to burn the garlic as it will ruin the dish. If you burn the garlic, start over.
Add the rest of the ingredients
Add remainder of ingredients. Cook for about a minute to let the flavors come together, then remove from heat to and let cool completely. Store it in a glass jar and keep it in the fridge.
Tips for Success
The only thing to ensure is that you don’t burn the garlic when you are heating it. Doing so will ruin the oil, and you will only taste bitter burnt garlic.
To prevent this, cook the oil over low heat, stirring often. If the garlic starts to brown, remove it from heat immediately.
Best Ways to Enjoy
Once you make a batch of this chili crisp recipe, you’ll use it repeatedly! Chili crisp is good anywhere you like red pepper.
Try it on pizza, on my crispy gochujang tofu, stirring into my spaghetti with tomatoes and zucchini, on breakfast tofu tacos, in my sesame noodles—the possibilities are endless.
My favorite is my cold cucumber noodles—spicy, chilled udon noodles with cucumber and chili crisp. They are SO good!
Frequently Asked Questions
What’s the best way not to burn the garlic?
Watch the garlic very closely. You want it to soften and start to smell garlicky, but not turn dark brown or black, which will make the whole mixture taste bitter. Look for the garlic to become just slightly golden, and smell pungent but not burnt. If it seems to be cooking too fast, remove the pan off the heat for a few seconds to regulate the temperature.
Is it necessary to let the mixture cool completely before storing it?
Letting the chili crisp cool completely is important. Putting hot oil into a sealed container can create condensation (water), which can affect the texture of this chili crisp recipe and potentially lead to faster spoilage. Transferring hot oil can be a safety hazard, so cooling allows the flavours to settle and ensures it’s safe to handle before moving to the fridge.
More Spicy Recipes
- Arrabbiata Pasta Sauce
- Spicy Vegan Sausage Pasta
- Gochujang Noodles
- Spicy Vegan Pad Thai
- Sheet Pan Tofu with Green Beans
More Sauce Recipes
If you make this chili crisp recipe, make sure to come back to leave a comment and a rating. Seeing you make my recipes makes my day, and your feedback helps other readers.
Chili Crisp Recipe
Equipment
Ingredients
- 1/3 cup neutral oil
- 1 1/2 tablespoons dehydrated onion flakes
- 2 minced garlic cloves
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons red pepper flakes
- 1 1/2 tablespoons sesame seeds
- 1/4 teaspoon toasted sesame oil
Instructions
- Add the oil, onion flakes, and minced garlic cloves to a medium saucepan. Cook over low heat until just fragrant, about 2-3 minutes, taking care not to burn the garlic.
- Add remainder of ingredients: the sugar, salt, red pepper flakes, sesame seeds and sesame oil and whisk together. Cook for another minute over low heat, stirring often then let cool completely.
- Store in a small container in the fridge.