Recipe notes and tips
What is crispy chili oil?
Crispy chili oil is a flavorful condiment made with chili-infused oil and crunchy ingredients such as fried garlic, shallots, peanuts, and sesame seeds.
Often called chili crisp, it’s especially popular in Chinese cuisine and is known for its combination of spicy oil, aromatic seasonings, and crispy bits.
This homemade sugar-free version uses a small amount of erythritol instead of sugar for a subtle touch of sweetness.
What’s the difference between chili oil and chili crisp?
Traditional chili oil is primarily oil infused with dried chili peppers and aromatics.
Chili crisp contains additional crunchy ingredients such as fried garlic, shallots, nuts, and seeds, creating a more complex texture.
This recipe combines the best of both, with fragrant chili oil and plenty of crispy, flavorful toppings.
What are Sichuan peppercorns?
Sichuan peppercorns are an aromatic spice commonly used in Chinese cooking, especially in Sichuan cuisine.
They have a distinctive citrusy flavor and create a tingling, slightly numbing sensation on the tongue rather than the burning heat associated with chili peppers.
If you can’t find them, you can omit them, although the finished chili oil will have a slightly different flavor.
How spicy is this crispy chili oil?
The heat depends largely on the type of red pepper flakes you use.
For a milder version, reduce the amount of chili flakes or use a combination of mild and hot varieties.
For extra heat, choose hotter chili flakes or add a little cayenne pepper.
Can I use a different oil?
Yes! Avocado oil is an excellent choice thanks to its neutral flavor and high smoke point. You can also use refined coconut oil for a similarly neutral taste.
Keep in mind that coconut oil solidifies at cooler temperatures, especially when refrigerated. If using coconut oil, gently warm the chili oil before serving to make it liquid again.
How do I keep the garlic and shallots crispy?
Slice the garlic and shallots thinly and as evenly as possible so they cook at the same rate.
Fry them separately, since garlic generally cooks faster than shallots.
Remove them as soon as they’re lightly browned, as they’ll continue to darken slightly from the residual heat.
Let them drain on paper towels and cool before stirring them into the chili oil.
Can I use other nuts or seeds?
Absolutely! Chopped almonds or cashews can be used instead of peanuts, although cashews contain more carbohydrates.
For a nut-free version, omit the peanuts and add extra sesame seeds or pumpkin seeds for crunch.
Can I make crispy chili oil without erythritol?
Yes! The erythritol adds just a subtle sweetness to balance the chili and savory flavors, but it can be omitted entirely.
You can also adjust the amount to suit your taste.
What can I serve with crispy chili oil?
Crispy chili oil is incredibly versatile and adds flavor, heat, and crunch to all kinds of dishes.
Try it with:
- Fried or scrambled eggs
- Grilled chicken, beef, or shrimp
- Roasted cauliflower or broccoli
- Stir-fried vegetables
- Cauliflower rice bowls
- Asian-inspired salads
- Low carb noodles
- Creamy dips and dressings
A small spoonful is often all you need to transform a simple meal.
Can I prepare crispy chili oil ahead?
Absolutely! The flavors develop and become more rounded after the chili oil has rested overnight in the refrigerator.
Give it a good stir before serving, as the crunchy ingredients may settle at the bottom.
How should I store homemade crispy chili oil?
Transfer the cooled chili oil to a clean, airtight container and refrigerate promptly.
Because this recipe contains fresh garlic and shallots in oil, it should not be stored at room temperature. Refrigeration reduces risk but does not eliminate the potential for bacterial growth, including botulism.
For safety, use within 4 days or freeze in small portions for longer storage. Always use a clean spoon when serving.