This homemade spicy chili crisp recipe is easy to make, the perfect condiment for spooning over anything from vegetables to eggs, meats and more. Learn how to make chili crisp at home. You'll also love my homemade chili oil recipe.
Easy Chili Crisp Recipe (Chili Crunch)
Chili crisp is gaining popularity around the world. What was once a single brand or two from China made its way to the U.S. in the late 1990's, and has now made its way into kitchens and local dishes.
You may know the popular Lao Gan Ma Spicy Chili Crisp brand, which is the most well known, though other brands are working their way into the market.
Many of these are wonderfully flavorful, though I prefer homemade chili crisp.
I'll show you how you can make chili crisp at home, and how you can customize the heat level and ingredients that go into it so you can make it your own, and so much better than anything from the store.
What is Chili Crisp?
Chili crisp is an infused chili oil condiment with crunchy bits, made by simmering chili peppers, onion, garlic, seasonings, and other ingredients in oil. You may also see it referred to as chili crunch, or crunchy chili oil.
It is spicy, salty and savory with an addictive umami, perfect for adding flavor and texture to anything from sandwiches to desserts.
You can use the crispy crunchy bits or just the chile oil.
You just can't get enough of it. This is the best chili crisp recipe you'll ever need, so keep this link in your recipe collection. Once you try it, you'll never want to be without it again.
Perfect for home cooks!
Let's talk about how to make chili crisp, shall we?
3 Components to Making a Chili Crisp
#1. The Oil. Chili crisp is essentially an infused chili oil, so oil is obviously the main component.
A neutral vegetable oil is ideal like avocado oil or peanut oil. However, you can make make chili crisp with any oil, such as olive oil or sesame oil.
#2. The Crispy Bits. This is the stuff that puts the "crisp" in chili crisp. These ingredients crisp up from cooking in the oil and make it crunchy.
Common ingredients include shallot, green or red peppers, garlic and ginger. Dried chili flakes are also common. There are many options.
Also popular are nuts for extra crunch, like soy nuts or peanuts.
#3. The Seasonings. For flavoring. Your options are only as limited as your imagination. I use Sichuan peppercorns, chili powder, soy sauce, sugar, msg, cinnamon and star anise.
Other options include cardamom, extra spicy peppers, herbs, so much more.
Chili Crisp Ingredients
- Vegetable Oil. A neutral oil like peanut oil or avocado oil is ideal.
- Chili Peppers. I love serranos for this, though you can use other peppers. Habaneros are great, or Sichuan peppers.
- Shallot.
- Garlic.
- Ground Sichuan Peppercorns. You can use black peppercorns.
- Red Pepper Flakes.
- Gochugaru. Or use smoked paprika or a blend of paprika and cayenne for spicier.
- Soy Sauce.
- Sugar.
- MSG. Strongly encouraged. MSG adds extra umami to the finished crisp and makes it so delicious. However, you can skip it if you have any concerns over MSG. Use sea salt instead.
- Cinnamon Stick.
- Star Anise.
- OPTIONAL ADDITIONS (for extra flavor)
- Mushroom Powder. For an umami boost.
- Sesame Seeds.
- Roasted Peanuts.
How to Make Chili Crisp - the Recipe Method
First, add oil to a small with chilies, shallot, garlic, peppercorns, cinnamon stick and star anise pods.
Simmer on medium-low for 20-30 minutes, or until the ingredients in the pot brown.
They will become crispy and golden brown, and quite fragrant.
It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
Remove from heat and cool for 5 minutes. The flavors will infuse the oil even further.
In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
Strain the oil into the chili flake mixture. Reserve the crispy bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up in the air.
Pick out the cinnamon stick and star anise pods, then swirl the crispy bits back into the oil.
Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
You can use the chili crisp sauce right away, but it gets better after a day or so to develop and intensify that umami flavor profile.
Boom! Done! Now you have some wonderful spicy chili crisp to jazz up just about anything you'd like. It's a zest factor extraordinaire, and huge on flavor, too. I love this recipe so much.
New favorite for sure!
Recipe Tips & Notes
- Chili Peppers. I used serrano peppers for this recipe, though you can realistically use any fresh pepper. Many recipes skip the fresh chilies and use only dried. I prefer both, as the fresh pods crisp up very nicely. Use jalapeno peppers or even no-heat bell peppers for a milder version. Splash in some hot sauce to make it hotter.
- Crushed Red Pepper Flakes. Use your favorite dried red chiles or chili flakes. There are many available from your local grocer, or in Mexican grocery stores. Popular chili peppers used for making the flakes include chile de arbol, japones, or Kashmiri chilies. Choose to your flavor and heat level preference. It works with any dried peppers. Try dehydrating chili peppers and making your own homemade chili flakes. Spice it up!
Here are answers to some of the common questions about chili crisp.
Does Chili Crisp Need to be Refrigerated? Storage Information
Chili crisp will last 1 month in the refrigerator stored in a sealed container. It should be refrigerated for longer keeping. Because of the crispy bits in the oil, refrigeration will keep it from going bad more quickly.
Note that it may congeal in the refrigerator depending on the oil used, but it will come to room temperature quickly.
Uses for Chili Crisp
Chili crisp is wonderfully versatile chili sauce and can be used to add umami, spice and flavor to any number of dishes. Try it out in the following ways:
- Spoon it over grilled or steamed vegetables.
- Punch up your fried rice.
- Make gyoza sauce.
- Swirl it into brothy soups.
- Scoop it over grilled meats.
- Add a spoonful to scrambled eggs or over fried eggs - I love chili crisp eggs!
- Drizzle the oil over ice cream or other sweets.
- Make awesome chili crisp noodles, Spicy Ramen Noodles, Gochujang Noodles (Spicy Korean Noodles) Chili Crisp Shrimp, or other Spicy Noodles!
Chili Crisp Substitutes
If you're unable to make a batch of this, consider my simple spicy chili oil recipe. You can sub in sesame seeds and crushed peanut for your crispy bits.
Or, use any hot chili oil for flavor and drizzling.
Where to Buy Chili Crisp
If you'd prefer to buy chili crisp rather than make it at home, there are several great brands out there with amazing flavor. Here are some links to Amazon (affiliate links, my friends) where you can buy some to try.
- Lao Gan Ma Spicy Chili Crisp
- Don Chilio Chili Crisp (They sell different heat levels - jalapeno, serrano, and habanero)
- Fly By Jing Sichuan Chili Crisp
- Momofuku Chili Crunch
- Buy Chili Crisp
That's it, my friends. I hope you enjoy your homemade chile crisp. This stuff is seriously great, perfect for any spicy food lover like you. Let me know how yours turns out.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chili Crisp Recipe – How to Make Chili Crisp
Ingredients
- 1.5 cups vegetable oil or use peanut oil
- 2 serrano peppers rough chopped
- 1 shallot rough chopped
- 10 cloves garlic rough chopped
- 1 teaspoon black peppercorns or use Sichuan peppercorns
- ¼ cup red chili flakes
- 1 tablespoon smoked paprika or use a Gochugaru seasoning blend, or cayenne for more heat
- 1 tablespoon soy sauce adds umami
- 1 teaspoon sugar
- ½ teaspoon msg optional - use sea salt as an alternative
- OPTIONAL ADDITIONS for extra flavor
- 1 3- inch cinnamon stick
- 4 star anise pods
Instructions
- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown. It could take longer for the bits to brown and crisp depending on the size of your chopped peppers and oil temperature.
- Remove from heat and allow to cool for 2-3 minutes. The flavors will infuse the oil even further.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
- Strain the oil into the chili flake mixture. Reserve the crispy serrano-shallot-garlic bits in the strainer and set them aside for now to cool, which will allow them to fully crisp up.
- Pick out the cinnamon stick and star anise pods (if using), then swirl the crispy bits back into the oil.
- Cover and refrigerate overnight to let the flavors develop even more. Stir before serving.
Video
Notes
Nutrition Information
NOTE: This recipe was updated on 6/24/22 to include new video and information. It was originally published on 2/3/20.
Chris says
I used frozen peppers, chopped them up and put them right in the oil. They did finally brown but they didn’t crisp. Do you think there’s a way I can crisp these bits up?
Mike H. says
Chris, since you used frozen peppers, the extra moisture likely prevented them from crisping up properly. A few ways to crisp them up would be: pat drying before cooking or tossing them slightly in cornstarch before frying or even frying at higher temperature. Let me know how it goes please.
joni says
Loved this. Thought the smoked paprika might give a too strong smoke flavour as its not my favourite but it was just right (I use hot smoked paprika) I also used one long hot Thai pepper as that's what I had This was fantastic and I loved the star flavour was of the shallots. So so good, loved this and making a bunch to tie to my foodie friends! Delish! (I had grape seed oil so used that, and added sesame seeds and chopped peanuts too)
Mike Hultquist says
Yes!! Glad you enjoyed it, Joni! I appreciate it!
Med says
I'm allergic to peanuts and most nuts, but was wondering if I can sub the peanuts for pumpkin seeds? you think that would work ?
Mike H. says
Med, yes, that should work. Pumpkin seeds can add their own nutty crunchy, and slightly earthy flavor. Let me know how it goes.
Suzanne Clancy says
Made this today and it's awesome! Can it be frozen? I have way more than I need. Thanks for sharing!
Mike H. says
Suzanne, it will last 1 month in the refrigerator stored in a sealed container. Freezing is not recommended.
Leanne says
Hi ! Very excited to try your recipe. In rural France I can't get a hold of fresh chili's... Any idea of how I could replace with dried chili flakes that I can get in an asian store ?
Mike Hultquist says
Leanne, there is 1/4 up chili flakes, but you can double it, then follow the recipe. I hope you enjoy it!
Leanne says
Great recipe. I didn't use fresh chili's as mentioned. Instead I upped the quantity of shallots a bit and used a small amount more chili flakes. Chopped the shallots and garlic in my mini chopper. I made a 1/2 recipe and everything was browned and crisp in 20 min. Can't wait to try after a few days in the fridge, but already delicious !
Mike Hultquist says
Sounds wonderful to me, Leanne! I appreciate it!
Reema says
Hi! Do you think it would still turn out well if I use honey instead of sugar?
Mike Hultquist says
Reema, yes, honey will work just fine. Enjoy!!
Matt Stover says
Tried a bunch of different versions, this is excellent, my go to…
Mike Hultquist says
Excellent!! Thanks, Matt!
Colleen says
not sure why you need to use so much oil!!!
Mike Hultquist says
Colleen, Chili Crisp is CHILI OIL with crispy bits. That is what it IS. Are you trying to make something else?
Jim says
This is a great recipe - I've made a few tweaks to it that I really like (quantities are based on the 32 tbsp serving size of the recipe):
1. In addition to 2 serrano peppers, I add 2 habanero peppers
2. I use grapeseed oil, and use an induction cooker set to 275 degrees for about 20 minutes, starting with the room-temperature ingredients in the pot.
3. In my most recent batch, I added 3/4 tsp of cacao powder (*not* hot cocoa mix/powder - just straight up cacao powder) - I used the Navitas Organics available at my local Costco.
Grapeseed oil is fantastic for this, as it has a high smoke point, and it doesn't solidify when refrigerated. I previously had tried avocado oil, which worked OK, but that solidifies when refrigerated, so you have to either take it out and let it sit for a bit or reheat it in the microwave before using it.
The cacao adds an interesting depth to the flavor of the final product, but doesn't add a "chocolate" taste at all. I added this at step 4 of the recipe (not as an addition to the oil, but the chili flake mixture). I had previously tried using cocoa nibs in the oil, but the flavor was completely lost - it just turned into more crunchy bits.
Mike Hultquist says
Excellent! Thanks for sharing, Jim!
Jim says
A minor tweak - just made some today and kept the temp consistent (my previous run, I fiddled with the temp a little bit during cooking, and that extended the time). This time, I left it at 275 the entire time - 13 minute was all it needed.
Janice says
Hi Mike,
I bought a jar of Chilli crisp from an Asian store long time ago. Absolutely loved it but could not find it again anywhere. I used it for months in different recipes and dips.
I am SO looking forward to making your recipe.
My question is. Why would it not last longer than 2 months and is there anything I can add to make it last longer. What could have been in that jar that I purchased from the Asian store as I used it for many months ....yipes. 🙂
I am 72 but love spicey foods and cooking. I am on my own now and that is why I would like it to last longer. No one to share it with.
Thank Janice
PS: I purchased hot peppers labelled 'Long Chilli Red peppers". I wish they were labelled what kind of pepper. They are probably about 3 " & 4" long, not skinny, probably the thickness of a thumb, with a slight curl on the end. I am wondering if you have a clue what they are and how hot. I want to use them in your siracha sauce recipe and this chille crisp. Regards Janice
Mike Hultquist says
Hi, Janice. It will likely last longer, but commercial products often use additives and chemical preservatives. With homemade, just keep an eye on it for any signs of spoilage. The Long Red Chilies sound like cayenne types to me. There are a lot of those, and they can have a nice level of heat, but not too hot. I hope this helps! Let me know if you have any more questions. Take care.
Grey Bird says
This is THE ONE! My kids liked the chili crisp from TJs which was the first one we ever tried. I decided to make it myself and boy was I glad I did. This recipe is wonderful and gets rave reviews from my kids who say it's better than the TJ jar by far. Thanks for putting it out there so we could up our game!
Mike Hultquist says
BOOM!! Glad you all enjoy it!! Thanks!
Angel says
I want to make this to give to our family for the holidays. I have a ton of Thai chili peppers, could I use those?
Mike Hultquist says
You can use those, Angel. Works great. Great gifts! Enjoy.
Bonni says
Oh my. I decided to try making this as I stupidly watched a TikTok about industrial oil in Chinese chili crisp and my addiction is Lao Gan Ma and all I can find is the made in China stuff. (Sigh)
Followed the recipe (which is odd for me) didn't chop anything just threw it in the food processor. I used Sichuan peppercorns and smoked paprika. Added more salt and MSG than in the recipe.
This stuff is fabulous. It's perfect. So far had it on a baked potato for dinner and scrambled eggs for breakfast and planning on adding it to my garbanzo bean sandwich (it's a life-long vegetarian thing) for lunch.
I was expecting it to maybe be a bit too spicy for an old woman raised on bland food (religion taught that spicy things - black pepper - vinegar - mustard "excited" the stomach which evidently was a bad thing) and was surprised at how it's definitely got a bit of a punch but nothing the least unpleasant.
Thanks for the recipe!
Mike H. says
You are very welcome, Bonni! Thank you for the review and many thanks for sharing your story!
Cyndi says
Thank you for a great and easy recipe to follow. I’m new to the chili crisp world. I’m not ashamed to say, I’m here to stay.
Mike Hultquist says
Glad to be helpful, Cyndi! I hope you find many more recipes you enjoy!!
Mary says
I expected to like this but not this much! It kinda has a tangy quality; and while spicy, not burn your face off spicy.
Had to sub onion for the shallot, but had everything else. Also added mushroom powder, sesame seeds n chopped peanuts.
This is wonderful stuff!
Mike Hultquist says
Yes!! Thanks, Mary! I know, I REALLY love this stuff. So good.
Mafalda says
Hello...
Could we substitute the red chili flakes for fresh chilies? Our chili plants are thriving so much... We have a lot to use.
TIA
Mike H. says
Hey, Mafalda. Yes, you can definitely do that. It can add a vibrant flavor and allow you to control the heat level more precisely. Start with a smaller amount and gradually add more to achieve your desired spiciness.
Drew says
can I use frozen Serranos? I made a great batch with ones fresh from my garden but those won't keep when I need to make a new batch
Mike Hultquist says
You can use them, Drew, yes. Just dry them out as much as you can. They might take longer to crisp up.
Jenna Pfannmuller says
Our whole family loves this recipe! A massive fav
The only thing I changed is:
6X the recipe with 1/3 the oil
We love the crisp, aside from the oil
Mike Hultquist says
Perfect! I love lots of crisp, too. Thanks, Jenna.