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.
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) 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.
Leisureguy says
Great recipe. I will use avocado oil, though. I do like homemade recipes since I can vary them as I like.
Mike H. says
Happy to hear that you are going to customize it to your preference, Mike - enjoy!
Lynn Roberts says
Could this be frozen to provide longer shelf life?
Mike H. says
Hi Lynn, I would not recommend it as it could affect the texture and flavor of the oil and spices. For longer keeping, consider refrigerating instead!
Craig says
Another winner! Great technique and a recipe that draws on fresh peppers as well as dry. I've tried a couple of recipes and a couple of commercial brands, and this is absolutely the best for a richness and complexity of flavor. I use gochugaru for all the red pepper flakes. Might try grinding up guajillo chiles sometime for variety.
Mike H. says
That's a great plan, Craig. Enjoy the creative process!
Barb says
I've made this several times & it goes fast in my house! Question: just realized you suggest adding mushroom powder for extra umami and I have mushroom powder but how much would you recommend?
Mike Hultquist says
Great to hear, Barb! I suggest adding 1-2 teaspoons as a start. You can make a note and adjust for the next time you make it. I'd love to hear how it goes!
Nancy says
I love this stuff! Thank you for the awesome recipe,
Mike Hultquist says
Thanks, Nancy!
Sheetal says
Made this today and it is absolutely delicious! Honestly can add this to anything as you say!
Mike Hultquist says
Thanks, Sheetal! So good, right! I always have this one hand now.
Jeff Behrens says
I’ve been following your recipe for a year now. Lately, I’ve been using a combination of fermented red habaneros and sugar rush peach peppers. My last batch I used fermented garlic instead of fresh. I also cut up some dried shiitake mushrooms. My favorite snack is chili crisp on buttered toast.
Jeff
Mike H. says
Absolutely loving it. Thanks for sharing, Jeff!
Nichole says
THIS RECIPE IS AMAZING. Can’t stop eating it. I’m now preparing meals based around this condiment !!
I did tweak it a little. Used 60/40 Avacado/toasted sesame oil (totaling 2 cups). Used milder peppers (pablano, jalepeno, banana) and dialed back the paprika to 2tsp (to make family friendly). I also chose a large dice over a rough chop. I’m very happy I used the cinnamon and star anise.
Be patient with your oil. Mine needed about 30 minutes on a low simmer but it sure was worth it. My only regret is not making MORE crispy bits. They are def the star of the show.
Currently spreading crispy bits on buttered sourdough and dipping the bread in oil.
Thank you for this amazing recipe. It is 100% a keeper !!!
Mike Hultquist says
I love it! Glad you're enjoying it, Nichole!! Thanks for sharing this. =)
Karmen says
This oil has become my favourite addition to every meal. I'm addicted to itl
Mike H. says
Amazing to hear, Karmen. Enjoy!
Ansia Booyse says
I wonder if you pickle the chillies first, so there's no fresh ingredients... would the shelf life extend?
Mike Hultquist says
Ansia, not really as it is fresh ingredients in oil. But you can make it that way, though.
Justin says
Making this as I type this. Got tired of having to buy chili crisp. Can’t wait to try it. Only problem is, for some reason my Serrano peppers refuse to crisp up. They’re still green. The other things in the pot are brown but not the Serrano.
Mike Hultquist says
You'll love homemade, Justin. Yeah, weird about the serranos. You can try crisping the bits up in a pan with a touch of oil. Could be an issue of thickness of the cuts.
Chris Morello says
This recipe belongs in the "crazy awesome" category and it's to the point where I make more of it when I'm running low as not to run out. It is perfect for stir fries or noodles that are in need of some spice and flavor! I've had a couple of the store bought chili crisps and found them to be just OK compared to this fresh recipe.
I've never used green chiles in it, but have stuck to fresh red or orange from the garden as a great way to not waste ripe chiles. I omit the sichuan peppercorns and star anise as to keep it a little more flavor neutral and universal for dishes besides Asian, and I omit the MSG simply because I don't have it around.
I up the shallots to 3 large or so, and the paprika to 1 tsp smoked plus 2 - 3 Tbsp of Spanish mild. The dried red chiles are various, but freshly making flakes out of chiles de arbol brings back the heat lost from cooking the fresh chiles so long. These chiles are readily available at the store compared to the red Thai chile flakes I make from the garden. Having that heat compared to the store-bought varieties I've tried is essential. Lastly, I use canola oil so that it doesn't solidify in the fridge.
Thanks Mike!
Mike Hultquist says
Boom!! Thanks, Chris! So awesome to hear!
Elizabeth says
Yum!
Louise Van Heerden says
Made this today. This is the best of all the Crispy Chili sauce recipes. I make a huge batch in Chili season and use lots of different varieties of peppers. I start frying the freshest chillies until they're crisp, take them out and continue with the next slightly drier ones, ending with the flakes. My friends and family are all addicted!
Mike Hultquist says
Great to hear, Louise. I appreciate it. This is definitely my favorite way to make it. So good! Glad everyone enjoyed it.
PatToni says
Love it! I use dashi powder instead of mushroom and it was awesome. Thanks so much. Put some on your apple pie a la mode, you’ll be glad you did!
Mike Hultquist says
I love it! Thanks so much!
SLP says
I've been buying this and loving it, but now I've made it with your recipe, I love it even more. It's SO SO good, crunchy and full of flavour. You can have this on anything. Thanks for a fantastic recipe I'm going to use over and over. Also gifted some to a friend and she loves it more than shop bought too. Absolute keeper!
Mike H. says
You are very welcome, SLP - I am really happy you guys are enjoying it!
Julie says
Great recipe, I made some extra to share with family and friends! My onions kind of burnt up but that was on me.
Mike H. says
Thank you, Julie. Enjoy!
Lucinda says
I used four small dried habanero chilies 2 Long, fresh fresh chilies and a little less dried chilli flakes and I have a high chilli tolerance, but this is almost inedible! I’ll have to try again, reducing the chilies!
Mike H. says
Please do, Lucinda. I always encourage my readers to adjust the heat to their liking. Enjoy the recipe!
Peter Fisher says
Delicious, nice level of heat. I followed the recipe and ended up with about twice as much oil,relative to the solids, as I expected. I used toasted sesame oil. I strained the extra into a bottle so now I have some nice chili oil as well.
Mike Hultquist says
Glad you enjoyed it, Peter! Great stuff. I always have a batch on hand here.
Sunny says
This is a great simple recipe. Instead of pre-bought dried chillies I dehydrated 8 serrano and 4 thai chillies and ground that up with toasted cardamom, cloves and cinnamon. For the other sludge parts I used brown sugar and gochujang sauce instead. Turn out well!
Mike Hultquist says
Glad you enjoyed it, Sunny.
KRISTOFFER CARLOS EIKELAND says
We love the tastes and various dishes we can use it on.
And the flavors even just get better and better.
Mike Hultquist says
Yes! It's SO good. Thanks, Kristoffer!
JD says
I LOVE this stuff. Never in my life put anything but salt and pepper on my fried eggs. now, your recipe is a must with eggs. On breakfast tacos, pinto beans, pizza. Not many things I haven't tried it on.
Mike Hultquist says
Boom! I hear you, JD! Definitely one of my favorites. I'm addicted to this stuff.
Bachi says
Will try this tonight! This reminds me of my all time favorite: Mala beef sauce. Well, except for the beef.
For anyone interested, it's the third recipe here: https://youtu.be/1hKknUKbgOA?si=9xj6sjsvK5tYZPBD - addictive stuff!
Lynn Montoya says
Super yummy! Should it be stored in the fridge?
Mike H. says
Lynn, I like to leave mine out a couple weeks. If longer, I will refrigerate it. Yes, it will solidify a bit, but will melt again as soon as it is out of the fridge.
Stephen says
For a flavor kick try the chill oil using Toasted Sesame Oil.
Mike Hultquist says
I love it!
Jessica says
Great recipe. Easy to follow instructions and actually helpful images.
Mike Hultquist says
Thanks, Jessica!
Jane says
Hi,
My son-in-law loves hot spicy food and sent me a link to your recipe for Chili Crisp because I have grown “Ring of Fire” chilies in my greenhouse this year and was wondering if there was some way I could preserve them, or at least make something with them.
Do you remove the seeds from the chilies before you cook them?
Do you think that olive oil would work in this recipe?
Thanks!
Jane
Mike Hultquist says
I usually don't remove the seeds, unless it's a pepper with a crazy amount of them. You can remove them if you'd like. Some people find them bitter. They are edible. Olive oil will work, though it has a stronger flavor, and also lower burning point. Neutral oil will taste more like the ingredients you put in, but you can still use olive oil if you'd prefer.
Degüello says
Let me mention a similar product I bought from Amazon which has me addicted — Real Naturals’ “Crunchy Chili Crisp.” The product is composed of the crispy chili, onion, garlic, rice bran, etc. without the oil. I can’t keep from opening the jar and pinching out bits to eat straight out of it, but it is meant to sprinkle on any manner of food such as rice, sushi, eggs, burgers, soups or whatever. Kind of messy to finger spicy chili oil out of the jar, but the dry stuff will give you that little endorphin buzz easily. Cheap too @$8.45 for 3.55 oz.
Mike Hultquist says
Excellent! Thanks for sharing!
Shawn says
This is an AMAZING recipe! I was at a Mexican tapas restaurant where they served a chili oil. I thought .... ya, I can do this so found this recipe. Brilliant!
The only variation I introduced was using super hot jalapeño and cooking onion instead of the shallot. One piece of advice I would give is take the oil off before things reach their maximum ‘crispness’ as all the additives will continue to cook when you pull it off the fire. I lucked into pulling them at the right time or they would have been on the edge of being burned.
Mike Hultquist says
Glad you enjoyed it, Shawn. Thanks!
Kim Woodhouse says
Can you use Oli e oil instead of vegetable oil in this recipe?
Mike Hultquist says
Kim, you can use olive oil for this, though a more neutral oil will take on the flavors of the spices more readily. Also, olive oil has a lower smoking point, so keep that in mind.
Gayle says
The first time I made this, I made only a half-batch to try it out. How silly of me! It was amazing, and gone too soon.
Just made my second batch and made sure there was plenty of it 🙂 MSG isn't that common here in supermarkets, but I did have a big jar of "Chinese salt and chilli seasoning" which has a high proportion of MSG in it, along with salt and sugar, so I used 1tsp of that. Delicious!
Mike Hultquist says
Yes! I only make big batches! I love this stuff. Glad you do too, Gayle.
Chad Dewald says
This is so much better than anything I've bought in stores! Someone mentioned giving this as a Christmas present... Great idea! This is "present worthy"!!!
Mike Hultquist says
Absolutely, Chad! Enjoy!
Dale Baird says
Mike,
Ii it possible to water bath or pressure can for extended shelf life?
Thank you
Dale Baird
Mike Hultquist says
I've never done it with this recipe, Dale, but I would look into pressure canning due to the oil content. Let me know what you find.
Jaclyn Metz says
I would love to do this. Any update?
Mike Hultquist says
Jaclyn, no, sorry. I have no plans to pressure can chili crisp, but please share if you do.
Shane G says
If you plan to PC your crisp follow the basic guidelines for anything you would can. I would think that 30 mins for the pint jars would be more than suffice. Heck, you could even water bath these as well if you didn't have a canner/IP
Mike Hultquist says
I recommend checking with the USDA Guidelines on water bath canning foods with oil for best results.
Kathryn says
This was my ? As well. Would make great gifts! Can’t wait to try the recipe . Thank you!
Mike Hultquist says
Enjoy!
Thalia says
This is literally my favorite recipe I've tried! The first time I added the serrano's, and it was a little too hot for me so I just do everything else minus that and it's perfect! I love the balance of everything, this maybe lasts a week and a half in my fridge! Thanks for the great recipe!
Mike Hultquist says
Boom! Thanks, Thalia! I know, we both LOVE LOVE LOVE this recipe.
Vince says
I made this today with a few changes. I used Serrano and Thai peppers. I had to do the oil part twice cause I was more focused on my margaritas. LOL… it was a bitter mess. It’s easy like caramel is easy!!! Tastes awesome when done right. Thanks.
Mike Hultquist says
Haha, oops! Glad you enjoyed it, Vince.
Nicole says
I have made many of your recipes over the years, but this one…oh my gosh! It is fabulous! I made it almost exactly according to the recipe, minus the msg b/c I couldn’t find it. I replaced it with mushroom powder to give it that special umami flavor. I also used avocado oil instead b/c that’s what I already had. It turned out perfectly! Truly addictive and I can predict putting it on everything.
Really enjoy your website and appreciate you always including tips and variations. Thank you, Mike!
Mike Hultquist says
Thanks so much, Nicole! Glad you enjoyed it! It is truly addictive.
Melissa De Bruin says
We whipped up a batch of this goodness this week. Outstanding! Spicy, crunchy, flavor flavor flavor! It’s great on everything we’ve tried so far, especially on some fried eggs. It’s a keeper type of recipe.
Mike Hultquist says
Boom! Glad you enjoyed it, Melissa! This is one of my personal favorites. YUM.
Dani says
This is so incredibly addictive! I didn't use the cinnamon, star anise, or msg and it is still just packed full of incredible flavour, and so easy to make! the whole family is obsessed and this is definitely a new home staple food! Very much recommend!!
Mike Hultquist says
Nice! Glad you enjoyed it, Dani! Yes, so good!!
Susanna says
I just wanted to know, have you ever tried roasting nuts with this fabulous Chili Crisp? I think peanuts, cashews, maybe any kind of nut. Please let me know your thoughts, I have a hunch it could be a hit. The only concern I'd have is burning the crispy part. Maybe low and slow?
Again, thank you for all your great recipes! I can't give this enough stars!
Mike Hultquist says
Susanna, yes, nuts are GREAT here. If you have concerns, you can add in the nuts later in the cooking process. Glad you enjoyed it!
Susanna says
This is the BOMB!!!! I made it for the first time about four days ago and I am completely addicted!! I've putting it on everything except ice cream ha-ha!
Thanks for all you do. I love your site!
Mike Hultquist says
Awesome! Thanks, Susanna!
Sian Jones says
I made a jar of chilli crisp today from another recipe. Not impressed at all……………and then I read this! I have used this site to make red Thai curry paste with great success and judging by the reviews I will try this recipe now. Will get back to you with my results. Yay!
Mike Hultquist says
Enjoy, Sian. I LOVE this recipe, and hope you do as well. And it's easy to customize.
Hillary Hatch-Conrad says
Fun and so easy to make and absolutely addictive. I live in Germany and we don´t have a great variety of chilis to choose from. I used jalapeños and pepperoni without the seeds since this was my first time making your recipe and it turned our absolutely great. A nice slow rush of mild heat and I could savour all of other ingredients too (cinnamon, star anise etc that I used). I used it last night, after having made it in the morning, over fresh pan seared shrimp and asparagus - WOW. I will make this again and again. Thanks for sharing this recipe with the world 🙂
Mike Hultquist says
Wonderful! Very glad you enjoyed it, Hillary. Yes, so good!
Annabell says
This may be the best thing I've ever tasted! I literally put it on everything now. Completely obsessed!
Mike Hultquist says
Awesome! I know, it's SO GOOD!
Aaron says
Let me blow your mind…
Drizzle a little oil and some crispies over a scoop of vanilla ice cream. Good lord.
Mike Hultquist says
Dang! Boom! Yes, must try!
Michael B Aaron says
I made this for the first time about a year ago. The first time I made it, I stuck right to the recipe and it came out perfectly! I've made it 5 - 7 times since, innovating a bit each time, and didn't like it as much. I'll keep innovating, but this basic recipe is a shark... honed over time to perfection. I've also been getting other commercial chili crisps (e.g., Momofoku, Trader Joe's) to compare ingredients, and continue innovating poorly. 🙂
My only real issue with the recipe is the big lie at the end... it says that it lasts for a month in the fridge, and I've never gotten it to stick around that long. 😉
Thank you for posting this delightful recipe!
Mike Hultquist says
Thanks, Michael! I know, mine never lasts that long either. I love that you're experimenting, and I'm sure you'll find some outstanding combinations that you love.
Kitchenhutt Spices says
superbbb !!!!
Thanks for sharing this chili crips recipes with us !!!
Barb says
So delicious, making my second batch this weekend. I use the smoked paprika and cayenne.
Mike Hultquist says
Very cool! Glad you enjoyed it, Barb. I know, I have to have a batch of this in the house always now.
Jenn says
My husband and I get very cranky if I don’t have a batch of this on hand.
Smoky, flavour packed, with just the right amount of spice!
Thanks so much!
Mike Hultquist says
Haha, I hear you, Jenn! I get cranky as well when I run out! Glad you enjoyed it!
Outatime says
I have made your Chili Crisp recipe 4-5 times now, including the cinnamon and star anise. The only change I've made is to add a bit more oil. Each time I seem to make a larger batch... 1x, then 2x, then 3x with more oil, then 4x with more oil. Anything more than 4x gets too unwieldy for me. Each person I've given a small jar to comes back for more - hence the ever increasing quantities. I love that the taste seems cuisine-neutral so it can be used with many dishes without clashing with the other flavors. Thank you so much!
Mike Hultquist says
Nice. I know, every time I make a batch, I have to make some for my friends. They can't get enough! It's so good! Glad you like it!
Tim Schafer says
Great recipes!! Thanks!
Mike Hultquist says
Thanks, Chef Tim!
Esther says
Absolutely loved it - made it as a Christmas present in December and again now, and it was by far better than anything I've bought!
Mike Hultquist says
Great gift, Esther! Yes, I LOVE this stuff! Glad you are enjoying it.
Jone says
Greetings from South Africa and a massive thank you for such a fantastic recipe. I grow different types of chillies to see what they are like which results in far too much chillies for one family. I dry most of them and give a lot away. Having already made this recipe twice, I now realise that my large dried stash is going to be used up pretty fast. My family just can’t get enough of your Chili Crisp oil. Delicious.
Mike Hultquist says
Thanks so much, Jone. Greetings!
Sprouted Green says
Can i use coconut oil?
Mike Hultquist says
I have not made this with coconut oil. I don't see why you couldn't, though curious if it hardens up after cooling. Would be interesting! Let me know how it goes if you try it!
BeachinIt says
I found the star anise in the Mexican section. This is fabulous. I mean fabulous. So I have another question. I am wondering if just before I remove from the heat if putting the red pepper flakes in the hot oil and letting them infuse into the oil while it sits those few minutes before pouring onto soy sauce mix would up the taste even more? If you have not tried this, or know of a reason why I should not try- I am going to go ahead and try it. Thanks for recipe!!
Mike Hultquist says
Great, thanks. Yes, you can add the flakes to the oil for sure. Just be careful not to scorch them or over cook, as they can become bitter. Let me know how it goes for you!
BeachinIt says
No star anise available locally. I know anise seed is different but can it be substituted and if so how much?
Mike Hultquist says
You can use anise seed here, though it isn't as strong of a flavor. Use about 1/2 teaspoon per star anise.
Ish Rashad says
Excellent, Mike!
I was thinking I should get off my sitting-on bit and make my own chilli oil, and I'm glad I clicked on your recipe - and then a click through to this crispy-bit oil - which is a firm favourite with me too.
I have another suggestion for you to add to the many "Ways to use and enjoy Chilli Oil" 🙂
I make my own popcorn, and I was struggling to find a way to get a spicy flavour right *into* it, till I thought of using chilli oil to pop the corn.
It works great - and that is why I thought of making my own.
And once you have the base chilli flavour in the popcorn, you can go wild with variations, like maple syrup (an addiction of mine) or whatever a fevered popcorn-brain can come up with.
Cheers from Australia - and another chilli-head
Keep the great site going, all the best
Mike Hultquist says
Awesome! Thanks so much, Ish! Glad you enjoyed it, and YES! Perfect for popcorn. Trying that soon!
Karla Rothmann says
My „crispys“ turned to mush. Any idea why that happened? Despite leaving out the crispys, it was soooo good. Couldn’t stop eating it on my eggs and then steamed vegetables. Love
Mike Hultquist says
Thanks, Karla. That can happen. You can crisp them up as needed in a hot pan over the stove, then let them sit to air dry a bit and crisp up to your liking.
Val says
Should this be stored in the fridge?
Mike Hultquist says
I leave mine out a couple weeks, but if longer, I will refrigerate. It will solidify a bit, but will melt again when you take it out of the fridge.
Danneauxs says
love making fried rice with this. also great with peanut butter bacon on toast sandwich. thanks for the recipe.
Mike Hultquist says
So PERFECT with fried rice! I'll have to try it with the peanut butter bacon on toast. Nice!
Chile lover says
I made it exactly according to the recipe - it hasn't even rested yet and it is incredible! I put it in pea soup, really elevated the whole flavour. Do I spy some cardamom pods in one of the photos?
Mike Hultquist says
Nice! Yes, I love this. Yes, I sometimes use cardamom. Enjoy!
Frank says
Awesome recipe as always. Added chopped peanuts at the end and a quarter teaspoon of fish sauce in lieu of mushroom powder for umami. This is amazing!
Mike Hultquist says
Perfect additions, Frank! I love it.
Tana Macdonald says
Great ideas!
Melissa Davis says
Mine came out VERY hot because I used Thai chilis. Any suggestions on how to cut the heat? Maybe doubling the oil w/o any more chilis? Any tips, greatly appreciated. Otherwise recipe is superb!
Mike Hultquist says
Melissa, yes, the best way to cut the heat is to make another batch with mild peppers or none, then combine. Sorry it was too hot for you!
Tom Grey says
I add a little bit more sugar to mine and some ground ginger, but so so good 🙂
Mike H. says
Thank you - enjoy!
Lari says
This is really good. I made 2 batches, with and without the star anise, both tasted better after a day in the fridge. Used the w/o to saute shredded onion and brussels sprouts for quesadillas with cheese and a dollop of the crisp parts.
Mike H. says
Great - enjoy!
Nigel Grey says
LOVE this recipe! So good on pizza. Thanks Mike!
Taire says
Can you use ground anise instead of star anise, and if so, how much would you use?
Mike Hultquist says
Taire, you can, yes. I would use 1 teaspoon.
Robert Melville says
so do you just leave the whole peppercorns in there?
Mike Hultquist says
I do, Robert. You can give them a bit of a grind before using if you'd like them smaller.
Brandon Riddlesperger says
Can this be processed to can the chili crisp. If so do you have any info on doing it.
Mike Hultquist says
Brandon, with oils, it's best to look into pressure canning.
Kim lindsey says
The first time I made I omitted Anise, cinnamon, and cloves and subbed white onion for shallots and jalapeños for shallots and the flavors still through the roof. We blew through it in a week. This time I dud use shallots and Serranos but still no anise so we shall see.
Mike Hultquist says
Awesome! Glad you enjoyed it, Kim!
Tim says
Could you use pine nuts?
Mike Hultquist says
Absolutely, Tim. Nuts are GREAT here.
Raimo Tarkkonen says
Great stuff. I used 2 red Early Jalapeños. Also added toasted sesame seeds. Thanks for the recipe.
Mike Hultquist says
Great to hear, Raimo! Glad you enjoyed it!
Charles Pascual says
I've wanted to make chili crisp for some time but never found a recipe that I liked enough to try. Yours checks all the boxes - it is easy and fun to make (cooking is recreation for me so that is an important box), uses ingredients I typically have in-house (except for the MSG - mainstream groceries here don't carry it & my go-to Asian market is temporarily closed - so I had to make this batch without and look forward to including it the next time I make this). So, I just finished making this and had a taste as I was putting it in the jar - Holee Cow! And you say it gets better as the flavors develop...just countin' the days, Mike, countin' the days...
Mike Hultquist says
Great to hear, Charles. Very glad you like it, and yes, it just gets better and better, and definitely easy to customize. Something you'll enjoy always moving forward!
Kathleen says
Would you have a similar recipe for canning? Thanks.
Mike Hultquist says
Kathleen, I don't have a recipe for canning this, but since it's oil, I would look into pressure canning.
Karen says
This is fantastic! I’m wondering if you know if I can can this recipe? Have it ready to grab out of the pantry anytime I like!?
Mike Hultquist says
Thanks, Karen. Look into pressure canning for oils, as that is a safer way to preserve them long term. Enjoy!
Alan says
Saw on TV will make this crisp today. Will let you know how it turns out. It gives me other options to make my own homemade recipes better,can't wait . Thank you
Mike Hultquist says
Sure thing, Alan. I hope you enjoy it. Very customizable, so you can really play with flavors and ingredients.
Chris P. says
Excellent recipe! I’ve made one small tweak which results in a more even distribution of the Sichuan flavor: First simmer the Sichuan peppercorns alone in oil for 20 minutes, strain out the peppercorns, put the oil back on the stove and then follow the recipe “as is.” At the end of the recipe (before adding the oil to the red chili flake mixture) I use a food processor to grind the Sichuan peppercorns together with the chili flakes & paprika/gochugaru. This prevents you from biting into whole peppercorns, and helps spread the Sichuan mala flavor evenly throughout the oil & crisp. Enjoy!
Cindi says
Ok…..I have now made this recipe three times! The first time I overcooked the crispies so they tasted a little burnt. Second attempt….GREAT flavor and perfectly cooked crispies but not enough of the crispies. The third time was the charm….perfect flavor and Very crispy dense! Perfect! I’m addicted and I have shared it with friends and THEY are addicted! Thanks Mike for getting me hooked!
Michael Hultquist - Chili Pepper Madness says
Awesomeness! Glad you got it just how you want it, Cindi! Thanks for sharing your comments!
PAUL KENNEDY says
I replaced the 2 Serranos with 10 Habaneros; the result is scorchingly hot, but incredibly delicious. For breakfast, I toss some chopped tomatoes and sliced shallots into a hot frying pan, add some butter, a heaping spoonful of chili crisp, and two eggs. The result is almost addictive! It's also an amazing addition to mac n' cheese.
Michael Hultquist - Chili Pepper Madness says
Nice! Sounds perfect, Paul! I'll take some!
Carolyn Moore says
Do you leave the peppercorns in after cooking in the oil?
Michael Hultquist - Chili Pepper Madness says
I do, Carolyn, but you can remove them if you'd prefer.
Melissa says
I think "rough chop" might be getting in the way of crispy bits for some folks. I shopped my veg medium-fine and it still took 30-45 minutes for crispy bits to form. Totally worth the wait, though! I used an Arapahoe and a 2 jalapeños and threw in a few cardamom pods and whole cumin seed. Actually rearranged my dinner menu so I can have some tonight!
Michael Hultquist - Chili Pepper Madness says
Thanks, Melissa. Yes, I can see that. I did add a note: It could take longer for the bits to brown and crisp depending on the size of your chopped peppers/veg and oil temperature.
Charles Pascual says
Melissa, I took my cue from Mike's video where he seems to thinly slice the peppers and shallot and even makes a comment that you could use a mandolin. Sliced thin (even the garlic), the cook time was 20 minutes and everything turned out beautifully brown and crisp.
Liz says
I am really looking forward to making this as a Father’s Day gift since hubby loves the Trader Joe’s habanero version which is no longer sold. Would using grapeseed oil with its high smoke point be good as well?
Michael Hultquist - Chili Pepper Madness says
Liz, I have not made this with grapeseed oil, but I think it would work nicely. Let me know how it turns out for you. Enjoy!
Candice says
I got zero crispy bits but the flavor is amazing so I still call it a win and will try to adjust on my next batch. I will definitely make this again and it would make a great Father's Day gift too.
Michael Hultquist - Chili Pepper Madness says
Thanks, Candace. You might up the temp a bit to get crispy bits. You can also add them back in to cook up a bit longer and crisp up. I agree, wonderful flavor!!
Jenny Potter says
Wow made this today,oh boy I love hot but this is just mouth burning
Please is there any way I could reduce the heat of this recipe which turned out really yum but just to hot
Please help me
Michael Hultquist - Chili Pepper Madness says
Jenny, sorry, it's really hard to reduce the heat in chili crisp once it's been infused. You can try to add in other ingredients or make another batch with NO hot peppers and combine them to dilute the heat. Or, consume it with a dairy product, which will counteract the capsaicin.
Jenny says
Thanks for your reply I did cut back on the chillies in my next batch and absolutely love it.
Please have trouble getting a shallot now so could I use dried shallots
Thanks
Michael Hultquist - Chili Pepper Madness says
Great, Jenny. Dried ahallots should work fine. Just be careful not to burn them.
Ivelisse says
After months of hearing about this magical condiment, a Google search led me to your recipe—wow. Even with my tweaks to accommodate what I had on hand and some additions inspired by another recipe, the result is delicious. I especially loved the unfussy preparation.
And yes, I've put it on three of the last four meals I've eaten! Thank you for developing it.
Michael Hultquist - Chili Pepper Madness says
Thanks, Ivelisse. I know, this stuff is seriously fantastic. I LOVE LOVE chili crisp and use it on just about everything. I appreciate the comments!
Brooke says
I'll go ahead and confess that I haven't made it though I've eaten the old lady's plenty. I just wanted to compliment you on the great job that you do with your recipes and this one in particular. Well explained and beautifully presented.
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Brooke!
Royal Kiehl says
I have heard that it is not safe to store garlic components in oil which keeps the oxygen away thereby increasing the risk of botulism.Is this true?
Michael Hultquist - Chili Pepper Madness says
Royal, that is true of uncooked foods, particularly with garlic, so yes, be careful there. These are cooked, however.
Sonia says
Hi ! I have you one star for promoting an ingredient like MSG. It is horrible for you and not necessary . The recipe you shared is the equivalent of salsa matcha in Mexican recipes so if anyone wants a healthier alternative then just google salsa matcha. Also, I suggest using olive oil instead of vegetable oil.
Michael Hultquist - Chili Pepper Madness says
Sonia, I removed your rating as it is irrelevant (you didn't bother to make the recipe), but also for spreading misinformation about MSG. Please note that MSG occurs naturally in many foods, like tomatoes. From the FDA: "FDA considers the addition of MSG to foods to be “generally recognized as safe” (GRAS). Although many people identify themselves as sensitive to MSG, in studies with such individuals given MSG or a placebo, scientists have not been able to consistently trigger reactions." Please see: https://www.fda.gov/food/food-additives-petitions/questions-and-answers-monosodium-glutamate-msg. Skip it if you'd like. Your issue is solved.
Also, I have a Salsa Macha recipe here for your review: https://www.chilipeppermadness.com/recipes/salsa-macha/ It does use olive oil. Either are fine. Olive oil has a lower burning point, though, so keep an eye on it, or it can turn bitter. Salsa macha is quite similar in process to chili crisp, but they were created independently of one another and use different ingredients. All the best to you.
Charles Pascual says
Sonia, when I first read the recipe, my reaction was, "MSG? Really?" I'd been led to believe that MSG is a "killer" so, I did my own research on this and came up with the same findings as Mike (he's not being self-serving on this topic). Seems MSG has gotten an undeserved bad rap. That said, I haven't found MSG in any of the mainstream groceries here (I guess they don't want to carry a "killer" item that no one will buy). I made my first batch without it but I intend to get some for my next one.
Mike Hultquist says
Thanks for your input, Charles. Greatly appreciated.
Kit says
You can find it in the spice section called "Accent".
Allison says
Every time I make this, my shallots and garlic end up being mush. They are golden brown color and I let them sit out to dry, but I’m still unsuccessful. Any advice?
Michael Hultquist - Chili Pepper Madness says
Allison, you might try chopping them larger or adding them in later, as they're cooking through more quickly than the other bits. Let me know how that goes for you.
pxlf1sh says
Great recipe that can easily be adapted if wished.
For example: one could replace cinnamon/star anis with herbs like rosemary and/or thyme and the serrano with some mild chilis like peperoncini in order to get more of a mediterran touch rather than asian. If you don't have smokey paprika, you could also use chipotle and it will taste delicious.
Michael Hultquist - Chili Pepper Madness says
Absolutely!
Diane m haught says
i followef directions. My pepper mixtures never got crispy.carmelized but not crispy.made it anyways. Will wait to c about taste tomorrow
Michael Hultquist - Chili Pepper Madness says
Diane, could be a temperature issue. Hard to say. The peppers/bits should crisp up after they are out of the oil, sort of air drying.
Becky A says
Lovely recipe - have tweaked to suit; played down the star anise and cinnamon to about a third and used dried ancho chillis for fruity smokiness. Top tip - after 20mins watch like a hawk - transition from golden brown to black happens more quickly than you think it's going to so don't wander off and get engrossed in something else at this crucial time.
Michael Hultquist - Chili Pepper Madness says
Thanks, Becky! Super happy you enjoyed it, and thanks for the tip.
Nina Tetenbaum says
I just made this, today, and my whole house smells fabulous. The chili oil is wonderful! It took longer to get my crispy bits browned than yours did. I used jalapenos because I have them, and maybe the flesh was thicker than the serranos. I also had a bag of dried aleppo chili peppers, so I ground them for the dried chilis. I had both smoked paprika and the Korean chili powder you suggested. I wasn't sure which would taste better so I used half and half. I left out the msg because that isn't something I keep in my spice cabinet. Really pleased how the oil came out. Thank you for this great recipe.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Nina! Glad you enjoyed it!
Monica says
Sadly, this didn’t work for us. My daughter & I tried to make it & cooked on low for 20 minutes, as suggested. Missed the window. Our crispy bits were black. We may try again - or we may just head to the Asian market & buy some.
Michael Hultquist - Chili Pepper Madness says
Sorry to hear, Monica.
Kells Bells says
Hi Mike, I'm trying to find instructions to pressure can chili oil or your chili crisp. Is there any reason you can think of that would make it ill-advised to pressure can these recipes? ...I suppose that freezing them would be another option but I sure would love to pressure can them instead and make some up in bulk without losing the freezer space. ...any information you could share would be awesome. ...appreciate it!
Michael Hultquist - Chili Pepper Madness says
Hi, Kells. I believe you can pressure can this recipe, as it can be purchased commercially, but I have not done it personally.
Kenny Ropp says
Thanks Mike, really good! The reason I gave it four stars is because I omitted the msg from the recipe, my wife is horribly allergic to it. Really good on smoked salmon. Keep up the good work, you have really educated me on using peppers.
Thanks again, Kenny
Michael Hultquist - Chili Pepper Madness says
Thanks, Kenny. I really love this stuff. So good. Most commercial chili crisp products use MSG in them, so I wanted to stay true to the origins of the product. Luckily you can just omit it, and anything else you don't like, when it's homemade.
Jess says
Wow. You have made my day! I'm addicted to the "old lady sauce" in the jar but being able to make my own will be amazing. Thank you so much!
Michael Hultquist - Chili Pepper Madness says
Thanks, Jess! Haha, I've heard that brand referred to by a few different names - "old lady sauce" or "old lady oil", or "Happy Lady Oil". She looks so happy on the label! You will love this homemade version. It's so good!
Sharon Sivori says
I will make this it sounds wonderful. I have a bunch of heat seeking family! Thank you!
Michael Hultquist - Chili Pepper Madness says
Great, Sharon! I'm positive you will enjoy it!
Robert Strangways says
Have heard about this. Bought some at Asian grocery. But what should I use it on?
Michael Hultquist - Chili Pepper Madness says
Yep, that's the stuff, Robert. I love it on burgers and sandwiches/wraps, a bit on salads. You can use the crispy bits or just some of the oil sometimes, or both. So good!