Low Sodium Crispy Chili Oil
Add a burst of bold flavor to your dishes with this Low Sodium Crispy Chili Oil, a healthier twist on the beloved condiment that doesn't compromise on taste. Crafted with aromatic spices like Sichuan peppercorns, star anise, and cinnamon, and infused with the savory flavors of garlic, shallots, and ginger, this recipe delivers rich, complex heat without the need for excessive salt. The slow-frying method ensures maximum crispiness and a delightful crunch in every spoonful. Perfect for drizzling over noodles, rice, soups, or even roasted veggies, this homemade chili oil contains no artificial additives and can be stored for up to a month, making it a pantry favorite. Whether you're aiming for a flavorful kick or a crunchy finishing touch, this low-sodium version is the ultimate guilt-free indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 50 grams Dried red chili flakes
- 250 ml Vegetable oil
- 6 cloves Garlic
- 30 grams Ginger
- 1 tablespoon Sichuan peppercorns
- 2 pieces Star anise
- 1 Cinnamon stick
- 2 leaves Bay leaf
- 3 medium Shallots
- 1 tablespoon Sugar
Instructions
Peel and slice the garlic cloves thinly. Similarly, slice the shallots and set them aside.
Cut the ginger into thin slices, and arrange all the spices including the Sichuan peppercorns, star anise, and cinnamon stick.
In a medium saucepan, pour the vegetable oil and heat it over medium-low heat.
Once the oil is hot, add the sliced garlic, sliced shallots, and ginger slices. Fry them gently until golden brown and fragrant, about 8-10 minutes. Remove them carefully with a slotted spoon to avoid burning.
Add the Sichuan peppercorns, star anise, cinnamon stick, and bay leaves to the oil, gently toasting the spices for 2-3 minutes until they release their aroma.
Remove the oil from the heat and allow it to cool slightly, about 5 minutes, so it is not overly hot when poured onto the chili flakes.
In a heat-resistant jar or bowl, place the dried red chili flakes and sugar.
Pour the warm infused oil over the chili flakes in a steady stream, allowing the spices to mingle and the chili flakes to fizz slightly.
Stir in the fried garlic, shallots, and ginger into the mixture.
Allow the chili oil to cool completely, then remove the whole spices like star anise and cinnamon stick if preferred.
Store the chili oil in a sterilized jar with an airtight lid and refrigerate for up to a month.
Nutrition Facts
Calories |
2443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.8 g | 306% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 142.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 47.7 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1944 mg | 41% | |
*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.
