The short answer: Chili crisp is a crunchy, spicy chili oil packed with fried garlic, shallots and chili flakes. To make it, fry thinly sliced shallots and garlic in neutral oil until golden, then pour the hot oil over crushed red pepper, sesame seeds, salt, sugar and a little soy sauce. It takes about 30 minutes.
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Spoon it over eggs, noodles, rice, dumplings, vegetables and even vanilla ice cream.
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I love cooking, and a jar of something homemade and spicy makes simple weeknight meals feel special.
Chili crisp at a glance
| Details | |
|---|---|
| Makes | About 1½ cups |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Heat level | Medium, easy to adjust |
| Storage | Fridge, up to 4 days, or freezer |
| Best on | Eggs, noodles, rice, dumplings, vegetables |
Ingredients
- 1 cup neutral oil, like canola, peanut or vegetable oil
- 4 medium shallots, thinly sliced
- 10 garlic cloves, thinly sliced
- ⅓ cup crushed red pepper flakes (or Sichuan chili flakes)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon Sichuan peppercorns, crushed (optional, for a tingly bite)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika (optional, for color)
How to make chili crisp
- Prep the aromatics. Slice the shallots and garlic as thin and even as you can so they crisp at the same rate.
- Fry the shallots. Add the oil and shallots to a cold saucepan. Heat over medium and stir often. Cook 10 to 12 minutes, until light golden.
- Add the garlic. Stir in the garlic and cook 2 to 4 minutes more, until both are golden and crisp. They darken after they leave the oil, so stop a shade early.
- Strain. Pour through a heatproof strainer into a bowl. Spread the crispy bits on a paper towel.
- Bloom the spices. Put the chili flakes, sesame seeds, peppercorns, sugar, salt and paprika in a heatproof bowl. Let the oil cool for 2 minutes, then pour it over the spices. It will sizzle.
- Finish. Stir in the soy sauce and the crispy shallots and garlic. Cool completely, then spoon into a clean jar.
Tips for the crunchiest chili crisp
- Slice evenly. A mandoline or sharp knife keeps the shallots the same thickness, so none burn while others stay soft.
- Start in cold oil. Shallots that heat up with the oil dry out slowly and turn crisp instead of greasy.
- Mix your chilis. Combine crushed red pepper for heat with a milder flake, like gochugaru, for deep red color.
- Add the crispy bits last. Stirring them in after the oil cools keeps them crunchy longer.
How to store chili crisp safely
Homemade chili crisp is garlic and shallots in oil, so it needs the fridge. The CDC says to refrigerate homemade oils made with garlic or herbs and throw out unused oil after 4 days. That's why store-bought jars, which are made with tested commercial methods, can sit in the pantry and homemade ones can't.
For longer storage, freeze it. The National Center for Home Food Preservation says garlic-in-oil can be frozen for up to several months. Freeze small portions in freezer-safe jars with ½ inch of headspace. Thaw one jar at a time in the fridge.
15 ways to use chili crisp
| Meal | Ideas |
|---|---|
| Breakfast | Fried eggs, scrambled eggs, avocado toast, breakfast tacos |
| Lunch | Ramen, cold sesame noodles, rice bowls, grilled cheese |
| Dinner | Dumplings, stir-fries, shrimp fried rice, roasted vegetables, pizza |
| Snacks and more | Popcorn, cucumber salad, mayo dip, vanilla ice cream |
A spoonful also adds a smoky kick to a pot of chili or a bowl of soup.
Chili crisp vs. chili oil
| Chili crisp | Chili oil | |
|---|---|---|
| Texture | Crunchy, mostly solids | Smooth, mostly oil |
| Main add-ins | Fried garlic, shallots, chili flakes | Chili flakes, sometimes spices |
| Best for | Spooning on top of food | Drizzling and dipping sauces |
Make chili crisp part of your meal plan
A small batch goes fast when you plan the meals around it. Map out egg, noodle and rice nights for the 4 days it keeps.
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- Family Recipe Binder ($6.99): keep your chili crisp ratios and favorite pairings in one place.
- Budget Planner Printable ($5.99): see how cooking at home with pantry staples fits your monthly grocery budget.
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Frequently asked questions
What is chili crisp? Chili crisp is a crunchy chili oil condiment made with fried garlic, shallots and chili flakes. Unlike smooth chili oil, it is mostly crispy solids, so you spoon it on top of food for heat, crunch and savory flavor.
What is chili crisp made of? Chili crisp is made of neutral oil, crushed red pepper or Sichuan chili flakes, fried garlic and shallots, salt and a little sugar. Many versions add sesame seeds, Sichuan peppercorns, soy sauce or smoked paprika.
How do you make chili crisp at home? To make chili crisp at home, fry thinly sliced shallots and garlic in oil until golden, then strain them out. Pour the hot oil over chili flakes and seasonings, and stir the crispy bits back in once it cools a little. The whole recipe takes about 30 minutes.
Is chili crisp very spicy? Chili crisp is usually medium-hot, not extreme. Most of the flavor comes from the garlic and shallots. Use fewer chili flakes or a milder chili, like Korean gochugaru, for a gentler version.
How long does homemade chili crisp last? Homemade chili crisp lasts up to 4 days in the fridge. The CDC advises refrigerating homemade oils made with garlic or herbs and throwing out unused oil after 4 days. Freeze small jars for longer storage of up to several months.
Does chili crisp need to be refrigerated? Yes, homemade chili crisp needs to be refrigerated. Garlic in oil at room temperature can carry a risk of botulism. Store-bought chili crisp is made with tested commercial methods, so follow the storage directions on its label.
Can you freeze chili crisp? Yes, you can freeze chili crisp for up to several months. Freeze it in small freezer-safe jars with ½ inch of headspace, then thaw one jar at a time in the fridge and use it within a few days.
What is the difference between chili crisp and chili oil? Chili crisp is mostly crunchy solids like fried garlic, shallots and chili flakes. Chili oil is mostly oil infused with chili. Chili crisp is spooned on top of food, while chili oil is better for drizzling and dipping sauces.
What do you eat chili crisp with? Chili crisp is great on fried eggs, ramen, dumplings, rice bowls, stir-fries and roasted vegetables. It also works on avocado toast, pizza, popcorn and even vanilla ice cream for a sweet and spicy treat.
What oil is best for chili crisp? A neutral oil with a high smoke point, like canola, peanut or vegetable oil, is best for chili crisp. Strong oils like extra-virgin olive oil can overpower the garlic and chili flavor.
Why did my chili crisp taste bitter? Bitter chili crisp usually means the garlic or chili flakes burned. Take the garlic out when it is light golden, since it keeps darkening off the heat, and let the oil cool for 2 minutes before pouring it over the chili flakes.
How can I plan meals around chili crisp? Plan 3 or 4 quick meals for the days a homemade batch keeps, like eggs, noodles and rice bowls. The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. puts the week's meals and your shopping list on one page, so nothing goes to waste.
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