Chili Crisp
28
servings10
minutes15
minutes111
kcal1
gram1
gram12
grams0
gramsChili crisp is a delightful condiment that can go on just about everything (including ice cream). It is wonderful on just about any protein or vegetable, and especially tasty with eggs. Chili crisp, while mildly spicy, gives the illusion of being spicier than it is due to the Sichuan peppercorns. Sichuan peppercorns don’t actually have heat, but instead create a tingling sensation that we interpret as spicy. Consequently, unlike traditional chili peppers, the heat from chili crisp doesn’t stick with you, and rather than getting hotter with each bite, you kind of adapt to it.
Ingredients
1 medium shallot, thinly sliced (60-65g)
10 cloves garlic, peeled and thinly sliced
1 stick cinnamon
3 star anise
1.5 cups avocado or other neutral oil (355mL)
1/2 TB Sichuan peppercorns, crushed or ground
2 TB smoked paprika
1/2 TB allulose or other sweetener
1 TB soy sauce or coconut aminos
1 TB minced ginger or ginger paste
Directions
- Place shallots, garlic, cinnamon, star anise and oil in a large skillet over medium high heat. Cook, stirring frequently, unit shallots turn brown and garlic is golden brown, roughly 10 minutes. Remove from heat and allow garlic to continue cook from the oil’s residual heat.
- While the shallots and garlic are cooking, combine the ground peppercorns, both types of chili flakes, paprika, allulose, and sesame seeds in a large, heatproof bowl. Then mix in the soy sauce and ginger.
- Remove the cinnamon and anise from the oil and then pour through a strainer, either directly into your chili mixture, or a large measuring cup which you can then pour into the chili mixture. Stir and allow the flavors and aromas to bloom.
- Dump the strained garlic and shallots on to a cutting board and thoroughly chop. Add the chopped mixture to the chili oil, stir and allow to cool before serving.
Notes
- Nutritional info is based on a serving size of 1 TB (15g). I found that in calculating the carb info, I got fairly different numbers from Carb Manager (the numbers I used and seem closer to jarred chili crisp) and Cronometer (which gave me a value of 3.3g total carbs).
I’m a BIG fan of your website…all my friends know!
How do I store the chilli crisp?
I store mine in a jar in the fridge. It should last months in there, but I’m sure you’ll eat it all before then.
It’s probably fine just at room temp for a few weeks. In the fridge, it should last indefinitely. I store mine in a glass jar, as I suspect anything plastic would stain.