Gluten-Free Homemade Chili Crisp
Elevate your pantry with this irresistible Gluten-Free Homemade Chili Crisp—a bold and aromatic condiment that brings a fiery kick and delightful crunch to any dish. Made with a vibrant mix of dried red chili flakes, fragrant Sichuan pepper, crispy garlic, and shallots, this gluten-free version swaps in tamari and soy sauce alternatives for a perfectly safe option for those with dietary restrictions. Star anise, ground cinnamon, and bay leaves infuse the oil with warm and complex spices, while sesame seeds and optional peanuts add the perfect nutty finishing touch. Ready in just 35 minutes, this flavor-packed recipe is ideal for drizzling over noodles, spreading on rice bowls, or using as a zesty topping for proteins. Store this craft condiment in your fridge and enjoy its bold, versatile heat anytime you crave a taste of homemade indulgence!
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Recipe Information
Ingredients
- 30 grams dried red chili flakes
- 30 ml gluten-free soy sauce
- 30 ml gluten-free tamari
- 1 teaspoon ground Sichuan pepper
- 15 grams granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 2 pieces star anise
- 2 pieces bay leaves
- 20 grams crushed garlic
- 50 grams shallots, thinly sliced
- 20 grams sesame seeds
- 250 ml neutral oil (such as canola or vegetable oil)
- 50 grams chopped peanuts (optional)
Instructions
Gather all the ingredients and measure them accurately.
In a small heatproof bowl, combine the dried red chili flakes, ground Sichuan pepper, granulated sugar, salt, ground ginger, ground cinnamon, and set aside.
In a small to medium saucepan, pour in the neutral oil. Add in the star anise and bay leaves.
Heat the oil over medium-low heat until it reaches around 180°C (356°F). This will take about 5-7 minutes.
Add the crushed garlic and thinly sliced shallots to the hot oil. Fry slowly, stirring occasionally until they become golden brown and crisp, about 8-10 minutes.
Once crispy, remove the garlic and shallots with a slotted spoon and set aside onto a paper towel to drain excess oil.
Carefully pour the hot oil into the bowl with chili flakes and spices. It will sizzle, releasing a fragrant aroma.
Stir gently to mix, then add gluten-free soy sauce and tamari into the mixture.
Add the toasted garlic, shallots, sesame seeds, and chopped peanuts (if using) into the bowl, stirring thoroughly to combine.
Allow the chili crisp to cool completely in the bowl. As it cools, the flavors meld together.
Once cooled, transfer the chili crisp into a clean, airtight jar and store in a cool, dry place or refrigerate for longer freshness.
Enjoy your gluten-free chili crisp with a variety of dishes, from noodles to rice, or even as a zesty topping for proteins.
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.4 g | 383% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6134 mg | 267% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 36.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1731 mg | 37% | |
*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.
