Chili Crisp

Chili Crisp is a versatile, spicy-savory condiment that adds a punch of flavor to noodles, rice, vegetables, potstickers, and more. With crispy garlic, onion, and a smoky chili-oil base, this homemade version is easy to make and keeps well at room temperature.

Why You’ll Love This Recipe

• Quick and easy: Ready in about 20 minutes with minimal prep.

• Customizable heat: Adjust the chili flakes to suit your spice preference.

• Versatile condiment: Perfect on noodles, rice bowls, dumplings, roasted veggies, or even eggs.

• Homemade flavor: Fresher and more aromatic than store-bought chili oil.

• Shelf-stable: Can be stored at room temperature, making it convenient for regular use.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• red pepper flakes

• dehydrated or dried minced onion

• dehydrated or dried minced garlic

• paprika

• salt

• neutral oil (such as avocado, grapeseed, or canola)

Directions

1. Gather all ingredients and measure them for easy assembly.

2. In a heat-proof glass jar (10–12 ounces), combine the red pepper flakes, minced onion, minced garlic, paprika, and salt. Stir to mix evenly.

3. Pour the oil into a small saucepan or pot and heat to approximately 330°F.

4. Carefully and slowly pour the hot oil over the spice mixture in the jar. The mixture will bubble and sizzle—this is normal.

5. Gently stir with a fork or spoon to combine the ingredients.

6. Allow the chili crisp to cool completely. Once cooled, cover with a lid and store at room temperature.

Servings and timing

Yield: 1 ¼ cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

• Adjust heat level: Use more or fewer red pepper flakes depending on your spice tolerance.

• Add aromatics: Include dried shallots, sesame seeds, or ginger for additional flavor.

• Smoky version: Use smoked paprika or lightly toast the chili flakes before adding oil.

• Nutty twist: Stir in a few drops of toasted sesame oil after cooling for a nutty aroma.

• Garlic-heavy: Increase the garlic to make a bolder, more pungent chili crisp.

Storage/Reheating

Store in an airtight heat-proof jar at room temperature for up to 2 months.
Do not refrigerate, as the oil may solidify or change texture.
No reheating is necessary; the chili crisp is ready to use straight from the jar.

FAQs

Can I use fresh garlic and onion?

Fresh garlic and onion can be used, but dehydrated versions are preferred to achieve the crunchy texture.

What oils work best for chili crisp?

Neutral oils with high smoke points such as avocado, canola, or grapeseed oil are ideal.

How spicy is this chili crisp?

It’s moderately spicy. Adjust the amount of red pepper flakes to suit your preference.

Can I make this ahead of time?

Yes, it actually improves in flavor after sitting for a day as the aromatics infuse the oil.

Is this vegan?

Yes, this recipe contains only plant-based ingredients.

Can I use a different spice mix?

Yes, you can experiment with smoked paprika, crushed Sichuan peppercorns, or even a pinch of sugar for sweetness.

How do I safely pour hot oil over spices?

Pour slowly and carefully into a heat-proof jar, keeping your hands and face away from the jar, as it will bubble vigorously.

Can I store this in the refrigerator?

It is not recommended, as the oil may solidify and the texture of the fried aromatics will change.

How do I serve chili crisp?

Drizzle over noodles, rice bowls, roasted vegetables, dumplings, eggs, or use as a dipping sauce.

Can I double the recipe?

Yes, simply double all ingredients and use a larger heat-proof jar.

Conclusion

This homemade Chili Crisp recipe is a quick and flavorful way to elevate any dish. With crispy garlic and onion, smoky paprika, and a kick of chili heat, it’s a versatile condiment that brings bold flavor to meals. Make a batch, store at room temperature, and enjoy it drizzled over your favorite foods whenever you need a spicy-savory boost.

Chili Crisp

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• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 ¼ cups
• Category: Condiment
• Method: Infusing
• Cuisine: Asian-American
• Diet: Vegan

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Description

This easy Chili Crisp recipe is a spicy and savory condiment perfect for drizzling over potstickers, noodles, rice dishes, or roasted vegetables. It combines aromatic spices, garlic, and onion in hot oil to create a flavorful, versatile topping.

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Ingredients

• 4 tablespoons red pepper flakes (pulse in a spice grinder if desired)
• 3 tablespoons dehydrated or dried minced onion
• 3 tablespoons dehydrated or dried minced garlic
• 1 ¾ teaspoons paprika
• 1 ½ teaspoons salt
• ¾ cup plus 2 tablespoons neutral oil (such as avocado oil)

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Instructions

1. Gather and prep all ingredients before starting.
2. In a heat-proof jar (10–12 oz), combine red pepper flakes, minced onion, minced garlic, paprika, and salt. Stir to blend.
3. Heat the oil in a small saucepan to approximately 330°F (165°C).
4. Carefully and slowly pour the hot oil over the spice mixture in the jar. It will bubble and sizzle—this is normal.
5. Gently stir with a fork or spoon to combine.
6. Allow the chili crisp to cool completely.
7. Cover with a lid and store at room temperature. Stir before use.

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Notes

• Pulse red pepper flakes in a spice grinder for finer texture if desired.
• Use a heat-proof jar to safely handle the hot oil.
• Adjust the amount of red pepper flakes for your preferred heat level.
• Chili crisp can be stored at room temperature for several weeks.

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Nutrition

• Serving Size: 1 tablespoon
• Calories: 80
• Sugar: 0g
• Sodium: 200mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0.3g
• Protein: 0.2g
• Cholesterol: 0mg