Easy Chili Crisp Recipe

I have been putting this easy chili crisp on EVERYTHING. The chili oil laced with pieces of crispy onions, garlic, red pepper flakes adds the perfect spicy crunch to everything from dumplings like these pork and chive pan-fried dumplings, noodles like spicy dan dan noodles, rice dishes like these sichuan green beans with pork over rice, roasted vegetables, to ramen and other soups and more.

blended dried onions and garlic in food processor.

What is chili crisp?

This chili crisp recipe is based on my favorite crispy chili oil from the brand Lao Gan Ma (the original chili crisp). I realized that I use so much of it, that I really need to start making my own! There are plenty of variations on chili crisp – some made with sliced garlic, some with sichuan peppercorns, others with fresh sliced green onion or soybeans. Holy Tshili combines Chinese and Jewish flavors with their everything bagel chili crisp.

I have another similar crunchy chili oil recipe which includes Sichuan peppercorns and spices if you are looking for another variation. While this recipe is more onion forward, the other recipe is more garlic heavy. This recipe focuses more on the crispy texture of the sauce used with freeze-dried garlic and onions which remain crispy in the sauce over time.

Key ingredients in this recipe

Dried garlic – Rather than frying garlic, I use dried garlic in this recipe because it’s gone through a process where all the water is removed so it remains crispy even as the sauce sits over a long period of time. Find freeze dried (also referred to as dried) onions and garlic in the spice aisle of most grocery stores.
Dried onions – As with the garlic I also use dried onions in this recipe. They are used in addition to fresh shallots which are fried in the oil. This is because it remains crispy longer and adds more texture to the chili crisp.
Vegetable oil – Vegetable oil is a neutral oil meaning it doesn’t have its own flavor. As a result it doesn’t overpower the other flavors in this dish. You can also use another oil like soybean oil or canola oil.
Shallots – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
Red pepper flakes – The spice from this recipe comes from the red pepper flakes simmered with the oil. As a result of it simmering in the oil it becomes infused with spicy flavor. You can also experiment with different dried chiles – such as gochugaru (Korean chili flakes) for a milder, smoky flavor, or Arbol chiles for extra heat.
Paprika – The paprika adds a deeper red color to the sauce. It can be omitted if needed.

A full ingredient list with exact amounts can be found in the recipe card below.

How to make chili crisp

Chop the dried ingredients. Add the dried onions and garlic to the bowl of a food processor fitted with the blade attachment (or a mortar and pestle) and pulse until roughly chopped.
Fry the shallots. Add the vegetable oil and shallots to a small saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are crispy and golden brown, about 15 minutes.
Stir in the spices. Remove from heat and stir in the red pepper, dried onion and garlic mixture, salt and paprika.
Let cool and store. Let cool completely and add to a resealable glass jar or container and store, refrigerated for up to 1 month.

What can I use this with?

This recipe is extremely versatile. I recommend generously spooning it over roasted vegetables to amp up the flavor or over simple noodles dishes or even instant ramen. Try adding it over these recipes:

FAQ – Frequently Asked Questions

What is chili crisp?

Chili crisp is a spicy, crunchy condiment made with fried garlic, shallots, spices, and chili flakes steeped in hot oil. It adds heat, texture, and savory depth to everything from noodles and rice to eggs, vegetables, and meats.

What is the best way to store chili crisp?

Let cool completely and add to a resealable glass jar or container and store, refrigerated for up to 1 month.

What’s the difference between chili crisp and chili oil?

Traditional chili oil is primarily infused oil with spice and heat, while chili crisp contains fried bits of garlic, shallots, and chili flakes that give it a crunchy texture.

What type of chili flakes should I use?

Use crushed red pepper flakes or Sichuan chili flakes for a more classic flavor. You can also experiment with different dried chiles – such as gochugaru (Korean chili flakes) for a milder, smoky flavor, or Arbol chiles for extra heat.

Can I adjust the spice level of chili crisp?

Yes! To make a milder chili crisp, reduce the amount of chili flakes and add more fried garlic or shallots. For extra heat, add spicier dried chiles like Thai bird’s eye or Arbol.

Does chili crisp need to be refrigerated?

Yes! Homemade chili crisp should be stored in the refrigerator to keep the fried garlic and shallots from spoiling.

Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).