Low Sodium Homemade Chili Crisp
Elevate your condiment game with this **Low Sodium Homemade Chili Crisp**, a perfectly balanced blend of heat, crunch, and umami. Crafted with vibrant dried red chili flakes, crispy golden shallots, garlic, and ginger, this chili crisp boasts bold flavors without the excess salt. Infused with aromatic star anise and cinnamon, and finished with a touch of low-sodium soy sauce and apple cider vinegar, it provides a nuanced depth that transforms any dish. Whether drizzled over noodles, used as a dipping sauce, or a topping for rice bowls, this homemade chili crisp offers the satisfying crunch and fiery taste you crave with elevated health-conscious ingredients. Ready in under an hour, it’s a versatile, fridge-friendly condiment you’ll want to keep on hand.
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Recipe Information
Ingredients
- 50 grams dried red chili flakes
- 2 large shallots, thinly sliced
- 10 cloves garlic, thinly sliced
- 20 grams ginger, thinly sliced
- 4 stalks green onions, chopped
- 250 ml neutral oil (such as canola or vegetable oil)
- 2 tablespoons sesame seeds
- 3 pieces star anise
- 1 stick cinnamon stick
- 2 tablespoons low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 tablespoon sugar
- 0.25 teaspoon salt
Instructions
Prepare all your ingredients by slicing the shallots, garlic, and ginger thinly. Chop the green onions and set aside.
In a medium saucepan, pour the neutral oil and add the sliced shallots, garlic, ginger, and green onions. Heat over medium-low heat.
Allow the ingredients to cook and infuse the oil, stirring occasionally, until the shallots and garlic turn golden brown. This should take about 20-25 minutes. Be careful not to let them burn to maintain a flavorful crisp.
Once browned, use a slotted spoon to remove the crispy ingredients from the oil, placing them on a paper towel to drain excess oil.
Reduce the heat to low and add the dried chili flakes, sesame seeds, star anise, and the cinnamon stick to the remaining oil.
Let them sizzle gently for 10 minutes, stirring often to prevent burning and to evenly distribute the flavors.
After this, carefully stir in the low sodium soy sauce, apple cider vinegar, sugar, and salt.
Remove the pan from the heat and allow the spice mixture to cool slightly for about 5 minutes.
Once cooled, remove the star anise and cinnamon stick. Stir in the reserved crispy shallots, garlic, ginger, and green onions.
Transfer the chili crisp into clean glass jars. Ensure it is sealed tightly and allow it to cool completely before storing.
The chili crisp can be refrigerated for up to one month. Shake or stir before serving to evenly distribute the flavors.
Nutrition Facts
Calories |
2778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.1 g | 357% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1832 mg | 80% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 42.8 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2037 mg | 43% | |
*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.
