Easy Chilli Crisp
Make your meals exciting with this homemade Easy Chilli Crisp recipe. Packed with bold flavours and a fiery kick, this versatile condiment will elevate any dish, from noodles to rice bowls and more.
Ingredients
- 400 ml oil I used olive oil but you can also use a neutral oil like sunflower or vegetable
- ⅓ cup garlic granules
- ⅓ cup onion granules or flakes/powder
- ⅓ cup sesame seeds
- ⅓ cup crispy fried shallots
- 2 tablespoon fennel seeds
- ½ cup chilli flakes
- ¼ cup chilli powder
- 1 teaspoon ginger powder
- 2 tablespoon soy sauce or tamari for gf option
- 1 teaspoon white pepper
- 1 tablespoon caster sugar
- 2 teaspoon sea salt
Instructions
- Add everything except the oil to a large, heat proof bowl. A stainless steel bowl is best. Try and avoid glass and definitely avoid plastic.
- Add the oil to a small pot on the stove and heat to approximately 180 - 190C. If you don't have a thermometer dip a wooden spoon into the oil, if it's bubbling a lot it is hot enough.
- Once the oil is hot enough, very carefully and slowly pour it over the spices. Use a spoon to mix the hot oil through and combine everything.
- Let the mixture cool for at least 20 - 30 minutes then transfer to a clean, sterilised jar (see notes). Enjoy!
Notes
For the sterilised jar, I personally just pour boiling hot water into my jar and give it a really good clean before using it. You can boil the jar for 5 minutes to be more thorough but I have never had any issues using my method.
Make sure the glass jar is completely dry before adding the chilli crisp.
The chilli oil will be shelf stable for 3 - 4 months in the pantry.
Nutrition
Calories: 97kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 194mgPotassium: 109mgFiber: 2gSugar: 1gVitamin A: 1054IUVitamin C: 0.3mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!