Heart-Healthy Crispy Chili Oil
Elevate your meals with this Heart-Healthy Crispy Chili Oil, a bold and flavorful condiment designed with wellness in mind. Made with nutritious avocado and grapeseed oils, this recipe infuses the robust heat of crushed red pepper flakes with aromatic garlic, ginger, and a unique touch of dried shiitake mushrooms. A warming blend of Chinese five-spice powder, sesame seeds, and ground cumin adds depth, while a splash of low-sodium soy sauce and apple cider vinegar rounds out the taste for a tangy finish. Perfect as a topping for soups, noodles, salads, or roasted vegetables, this homemade chili oil delivers a spicy, savory kick without compromising on heart-friendly ingredients. Quick to prepare and packed with rich umami flavor, it’s a versatile staple you’ll want in your kitchen for healthy, dynamic cooking.
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Recipe Information
Ingredients
- 0.5 cup avocado oil
- 0.5 cup grapeseed oil
- 0.25 cup crushed red pepper flakes
- 2 tablespoons sesame seeds
- 1 unit two-inch piece of ginger, thinly sliced
- 4 cloves garlic cloves, thinly sliced
- 2 tablespoons soy sauce, low sodium
- 1 tablespoon apple cider vinegar
- 2 tablespoons chopped dried shiitake mushrooms
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon ground cumin
Instructions
In a medium saucepan, combine the avocado oil and grapeseed oil over medium-low heat.
Add the sliced ginger and garlic to the oil, cooking until they become golden brown and fragrant, about 6 to 8 minutes.
Carefully remove the ginger and garlic with a slotted spoon and set aside, allowing them to cool slightly.
Add the crushed red pepper flakes, sesame seeds, and dried shiitake mushrooms to the hot oil in the pan, stirring gently for about 1 to 2 minutes.
Add the Chinese five-spice powder and ground cumin, stirring briefly to integrate the flavors into the oil.
Remove the saucepan from the heat and allow it to cool for 5 minutes.
Stir in the low-sodium soy sauce and apple cider vinegar, mixing well to combine all ingredients.
Once the oil has cooled completely, transfer it to a clean, dry glass jar with a tight-fitting lid.
Add the crispy garlic and ginger back into the oil mixture and stir to incorporate.
Store the chili oil in the refrigerator, allowing the flavors to meld for at least 24 hours before using.
Use as a condiment or topping for soups, noodles, salads, or any dish that can use an extra kick of flavor.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.8 g | 319% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1080 mg | 47% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 36.2 g | 129% | |
| Total Sugars | 8.4 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 177 mg | 14% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1673 mg | 36% | |
*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.
