Nut-Free Homemade Chili Crisp
Dive into the world of fiery flavor with this Nut-Free Homemade Chili Crisp recipe—a bold, aromatic condiment crafted to elevate any dish. Perfect for those avoiding nuts, this irresistible chili crisp combines the crunch of golden-brown shallots and garlic with the zing of freshly grated ginger, red pepper flakes, and fragrant Sichuan peppercorns. Infused into neutral oil and balanced with a touch of soy sauce, sugar, and salt, this chili crisp delivers mouthwatering heat and complexity in every spoonful. Ready in under an hour, it’s the ideal finishing touch for noodles, rice bowls, stir-fries, and more! Simple to make, long-lasting, and packed with flavor, this nut-free version ensures everyone can enjoy the magic of homemade chili crisp.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Neutral oil (such as canola or vegetable)
- 3 large Shallots, thinly sliced
- 8 cloves Garlic cloves, thinly sliced
- 2 tablespoons Ginger, finely grated
- 0.5 cup Red pepper flakes
- 2 tablespoons Soy sauce
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 1 teaspoon Sichuan peppercorns
Instructions
In a medium saucepan, heat the neutral oil over medium heat.
Add the sliced shallots to the oil. Cook, stirring occasionally, until they become golden brown and crispy, about 10-15 minutes.
Using a slotted spoon, remove the fried shallots and set them aside on a paper towel-lined plate, leaving the oil in the pan.
Add the sliced garlic to the oil and cook until golden brown, about 5 minutes. Remove garlic with a slotted spoon and place on the paper towel-lined plate with the shallots.
Reduce the heat to low and add the grated ginger, allowing it to gently fry for about 1-2 minutes without burning.
Add the red pepper flakes, soy sauce, salt, sugar, and Sichuan peppercorns to the oil, stirring to combine.
Allow the mixture to cook on low heat for another 2-3 minutes, ensuring the sugar and salt dissolve.
Turn off the heat and let the mixture cool slightly.
Transfer the oil mixture and the reserved crispy shallots and garlic to a heatproof jar or container.
Stir well to distribute the solids evenly throughout the oil. Allow the chili crisp to cool completely before sealing the jar.
Store your nut-free chili crisp in an airtight container. It can be kept at room temperature for up to 1 month.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 360.4 g | 462% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3529 mg | 153% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 20.1 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 918 mg | 20% | |
*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.
