Dairy-Free Homemade Chili Crisp
Elevate your culinary game with this Dairy-Free Homemade Chili Crisp—a bold, flavor-packed condiment that’s perfect for adding a satisfying kick to your favorite dishes. Infused with aromatic spices like star anise, cinnamon, and Sichuan peppercorns, this recipe creates a dynamic, crunchy texture from crispy garlic, shallots, and ginger. The neutral oil base absorbs the vibrant heat of red chili flakes, balanced by a touch of soy sauce, sugar, and salt for a deliciously complex taste. Easy to make in just 40 minutes, this dairy-free chili crisp is ideal for vegan and dairy-free diets, while its shelf-stable design ensures you’ll always have a spicy and aromatic topping ready to enhance noodles, rice bowls, stir-fries, or even scrambled eggs. Richly flavorful and irresistibly crunchy, this homemade condiment is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups neutral oil (such as grapeseed or vegetable oil)
- 0.5 cup dried red chili flakes
- 1 tablespoon Sichuan peppercorns
- 5 pieces garlic cloves, thinly sliced
- 2 inch piece ginger, sliced
- 1 piece bay leaf
- 2 pieces star anise
- 1 2-inch piece cinnamon stick
- 2 pieces shallots, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 2 teaspoons sugar
Instructions
Prepare all ingredients. Thinly slice the garlic and shallots. Slice the ginger and gather all spices.
In a medium saucepan, heat the oil over medium-low heat. Add the garlic slices, ginger slices, and shallots. Cook slowly, stirring often, until everything turns golden brown and crispy, about 15 minutes. Be careful not to burn them. Adjust the heat as necessary.
Remove the crispy garlic, ginger, and shallots with a slotted spoon and drain on paper towels. Set them aside. Leave the oil in the saucepan.
In the same oil, add the bay leaf, star anise, cinnamon stick, and Sichuan peppercorns. Cook over low heat until fragrant, about 5 minutes. These will infuse the oil with their aromas.
Carefully remove and discard the spices using the slotted spoon.
Turn off the heat and let the oil cool slightly, approximately 3-5 minutes.
Add the chili flakes, salt, and sugar to a heatproof bowl.
Carefully pour the slightly cooled oil over the chili flakes in the bowl, stirring gently. The oil will bubble and release a lot of aroma as it meets the chili flakes.
Stir in the soy sauce and add back the crispy garlic, ginger, and shallots to the oil mixture.
Let the mixture cool completely, then transfer it to a clean jar with an airtight lid. The flavor will develop even more intensely after sitting for a day.
Store your dairy-free homemade chili crisp in the refrigerator for up to one month and use as a spicy topping or condiment to enhance any dish.
Nutrition Facts
Calories |
3906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.0 g | 504% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3067 mg | 133% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 101.3 g | 362% | |
| Total Sugars | 70.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3170 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
