This homemade chili crisp brings together aromatic spices, crunchy bits, and a deeply flavored chili-infused oil. It’s an irresistible condiment that adds heat, texture, and umami to eggs, noodles, vegetables, rice dishes, grilled meats, and more.
Why You’ll Love This Recipe
Chili crisp is that magical finishing touch that instantly elevates any dish. This homemade version stands out because it’s customizable, richly aromatic, and far more flavorful than anything you can buy premade. The slow infusion of peppers, aromatics, and spices creates a deep, complex heat, while the crispy bits deliver the crunch that makes chili crisp so addictive. It keeps well, is easy to prepare, and can be tailored to your preferred level of spice and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1.5 cups vegetable oil (or peanut oil)
2 serrano peppers, rough chopped
1 shallot, rough chopped
10 cloves garlic, rough chopped
1 teaspoon black peppercorns (or Sichuan peppercorns)
1/4 cup red chili flakes
1 tablespoon smoked paprika (or Gochugaru seasoning blend, or cayenne for more heat)
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon msg (optional; use sea salt as an alternative)
1 cinnamon stick (3-inch, optional)
4 star anise pods (optional)
Directions
Add the vegetable oil to a small pot along with the chopped serrano peppers, shallot, garlic, peppercorns, and optional cinnamon stick and star anise pods.
Heat over medium-low and gently simmer for 20–30 minutes, or until the ingredients turn golden brown and slightly crisp. Cooking time may vary depending on how coarsely the aromatics are chopped and your exact oil temperature.
Remove the pot from the heat and allow the mixture to cool for 2–3 minutes so the flavor continues to infuse.
In a separate heat-proof bowl, combine the chili flakes, smoked paprika (or alternative seasoning), soy sauce, sugar, and msg or sea salt.
Strain the hot infused oil into the chili flake mixture. Reserve the crispy bits in the strainer and let them cool so they crisp further in the open air.
Remove the cinnamon stick and star anise from the crispy bits if you used them.
Stir the crispy bits back into the infused oil mixture.
Cover and refrigerate overnight for the flavors to fully develop. Stir before serving.
If your bits are not as crispy as desired, return them to the pot with a small amount of oil and heat gently until they crisp up.
Servings and timing
This recipe makes about 2 cups of chili crisp.
Active prep time: 10 minutes
Cooking time: 20–30 minutes
Chilling time: Ideally overnight
Total time: Approximately 35–45 minutes plus resting time
Variations
Milder chili crisp: Replace serrano peppers with jalapeños or use more mild dried chili flakes.
Zero-heat version: Use bell peppers and mild paprika for flavor without spice.
Extra-crunchy: Add roasted peanuts or sesame seeds once the oil is strained.
Smoky variation: Use smoked paprika or add a small piece of dried smoked chili.
Umami boost: Add mushroom powder or a touch of fermented black bean.
Herbal twist: Incorporate dried herbs such as thyme or bay leaves during the oil simmering phase, removing before mixing.
Storage/Reheating
Store the chili crisp in a sealed container in the refrigerator for up to 1 month. Some oils may congeal when chilled; this is normal and will resolve once the chili crisp returns to room temperature.
To reheat or loosen the oil, simply let it sit at room temperature or place the sealed jar in a bowl of warm water for a few minutes. Do not microwave unless transferred to a microwave-safe container.
FAQs
What can I use chili crisp on?
Chili crisp pairs beautifully with eggs, rice, noodles, grilled meats, vegetables, soups, dumplings, and even some savory baked goods.
How spicy is this chili crisp?
Using serrano peppers gives it a medium heat. You can adjust by choosing milder or hotter peppers or altering the amount of chili flakes.
Can I omit the msg?
Yes. You can replace it with sea salt or simply leave it out, though msg adds notable umami depth.
Can I use a different type of oil?
Yes. A neutral oil such as peanut, vegetable, or avocado oil works best. Oils with a strong flavor, like extra-virgin olive oil, may change the final taste.
Do I have to strain the oil?
Straining is essential to remove the whole spices and properly incorporate the crispy bits with the seasoned chili mixture.
Why did my crispy bits not get crispy?
They may not have cooked long enough or may have been chopped too large. You can crisp them further by gently reheating them in a bit of oil.
Can I freeze chili crisp?
Freezing is not recommended, as the texture of the crispy bits may suffer. Refrigeration is best.
Can I make this less oily?
The oil is necessary to extract flavors and create the signature texture, but you can decrease the oil slightly while maintaining balance.
Can I make a larger batch?
Yes. Simply scale the ingredients while keeping the cooking method and ratios consistent.
Can I make it without whole spices like cinnamon and star anise?
Absolutely. These are optional aromatics that add depth, but the recipe works well without them.
Conclusion
This homemade chili crisp brings together heat, crunch, and aromatic depth in a condiment that instantly enhances everyday dishes. With customizable spice levels and endless flavor variations, it’s a versatile staple that belongs in every kitchen. Once you try your own batch, you’ll find yourself reaching for it again and again to elevate meals with just a spoonful.
A flavorful, crunchy, and spicy homemade chili crisp made with infused oil, aromatic spices, and crispy bits. This versatile condiment adds heat and texture to eggs, noodles, rice, vegetables, and more.
Ingredients
1.5 cups vegetable oil (or peanut oil)
2 serrano peppers, rough chopped
1 shallot, rough chopped
10 cloves garlic, rough chopped
1 teaspoon black peppercorns (or Sichuan peppercorns)
1/4 cup red chili flakes
1 tablespoon smoked paprika (or Gochugaru or cayenne)
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon msg (optional; or sea salt)
1 cinnamon stick (3-inch, optional)
4 star anise pods (optional)
Instructions
Add oil, chopped serrano peppers, shallot, garlic, peppercorns, and optional cinnamon stick and star anise to a small pot.
Heat over medium-low and gently simmer for 20–30 minutes until the aromatics are golden and crisp.
Remove from heat and let cool for 2–3 minutes.
In a heat-proof bowl, combine chili flakes, smoked paprika, soy sauce, sugar, and msg or sea salt.
Strain hot oil into the chili flake mixture. Let the crispy bits cool separately.
Remove and discard cinnamon stick and star anise if used.
Stir cooled crispy bits back into the oil mixture.
Cover and refrigerate overnight to allow flavors to develop. Stir before serving.
To crisp bits more, gently reheat in oil before mixing back in if needed.
Notes
Use jalapeños or mild chili flakes for less heat.
Add roasted peanuts or sesame seeds for extra crunch.
Use smoked paprika or dried smoked chilies for smoky flavor.
Enhance umami with mushroom powder or fermented black beans.
Add dried herbs like thyme or bay leaf for herbal notes.
