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Chili crisp with crushed red pepper, garlic, shallots and oil on a gold spoon in a glass jar.
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5 from 7 votes

Chili Crisp Recipe (7 Minutes)

7-Minute homemade Easy Chili Crisp recipe, packed with flavor, that tastes delicious over rice dishes, noodles, toasts and more! Budget-friendly.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Condiment
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 2 cups
Calories: 65kcal
Author: Nisha Melvani

Ingredients

  • 1 ¼ cups grapeseed oil or avocado oil or vegetable oil
  • ½ cup thinly sliced shallots
  • 8 large cloves garlic thinly sliced
  • 1 cinnamon stick
  • 1 tablespoon maple syrup
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons grated or minced fresh ginger
  • 1 cup crushed red pepper (red chili flakes)
  • ½ teaspoon salt or to taste

Instructions

  • Cook garlic and shallots:
    Option 1 Microwave: Place the shallots, garlic, and oil in a microwave safe dish. Cook in the microwave uncovered for about 7 minutes, or until the shallots and garlic are golden brown and crispy. Continue cooking in 30 second intervals as needed. Set aside to cool for 1 minute.
    Option 2 Stovetop: Place the shallots, garlic, and oil in a small saucepan and bring the oil to a simmer. Cook over medium-low heat or at a gentle simmer for about 25 minutes, or until the garlic and shallots are golden brown and crispy. Set aside to cool for 1 minute.
  • Add the cinnamon stick, maple syrup, tamari, ginger, crushed red pepper, and salt. Mix well to combine.

Notes

  • Try to slice the garlic and shallots about the same thickness. Having uniform pieces helps ensure that the garlic or shallots cook evenly.
  • Keep a close eye on your ingredients so they are just crisp enough and not too wet or burnt.
  • The drier the crunchy bits are, the better from a food safety perspective because more moisture can make chili crisp more likely to develop bacteria and spoil.
  • Storage: Chili crisp should be refrigerated in an airtight container for up to 2 weeks or frozen immediately for later use. It very important that the garlic and shallots are fried until fully crisp to minimize the risk of botulism. This is true for all homemade chili crisp recipes with allums. 

Nutrition

Calories: 65kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 89mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1403IU | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1mg