Easy Chili Crisp Recipe

I have been putting this crunchy fried chili oil on EVERYTHING. The chili oil laced with pieces of crispy onions, garlic, red pepper flakes pairs perfectly with everything from dumplings, noodles, rice, roasted vegetables, to ramen and other soups and more.

Course sauce, Side Dish

Cuisine Asian

Prep Time 5

Cook Time 15

Servings cup

Calories 1660kcal

Author Kylie Mazon-Chambers

Ingredients

3 tablespoons dried onions
3 tablespoons dried garlic
¾ cup vegetable oil
2 medium shallots, diced
2 tablespoons crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon paprika

Instructions

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.
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. Remove from heat and stir in the red pepper, dried onion and garlic mixture, salt and paprika.
Let cool completely and add to a resealable glass jar or container and store, refrigerated for up to 1 month.

Notes

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.

Nutrition