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