7-Minute Chili Crisp Recipe
A fast, budget-friendly chili crisp made with pantry ingredients like garlic, shallots, chili flakes, and ginger. Customizable heat and incredible flavor.
Servings: 2 cups
Calories: 65kcal
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
- Serving size: This recipe makes 2 cups–one serving is about 1 ¼ Tbsp.
- 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.
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
