Soy-Free Homemade Chili Crisp
Dive into bold, savory flavors with Soy-Free Homemade Chili Crisp, a delicious twist on the classic condiment that brings irresistible heat and crunch to your favorite dishes—all while being soy-free! This recipe features an aromatic blend of Sichuan peppercorns, whole star anise, bay leaves, cinnamon, and black cardamom pods infused into neutral oil, creating a deeply complex base. Toasty garlic, ginger, and onion add layers of richness, while dried red chili flakes provide the signature fiery kick balanced with just the right touch of salt and sugar. Perfect for drizzling over noodles, rice bowls, or roasted veggies, this homemade chili crisp is a versatile pantry staple that guarantees a pop of flavor in every bite. Easy to store and made with all-natural ingredients, it’s an ideal recipe for spice lovers and DIY condiments enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups neutral oil (such as vegetable or avocado oil)
- 1.5 cups dried red chili flakes
- 2 tablespoons Sichuan peppercorns
- 4 pieces whole star anise
- 3 pieces bay leaves
- 1 piece cinnamon stick
- 6 pieces garlic cloves, thinly sliced
- 2 inches ginger, thinly sliced
- 1 small onion, sliced
- 2 teaspoons salt
- 1.5 tablespoons sugar
- 2 pieces black cardamom pods
Instructions
Start by preparing all your ingredients: slice the garlic, ginger, and onion and set them aside.
In a medium saucepan, add the neutral oil and place it over medium-low heat.
Once the oil is warm, add the Sichuan peppercorns, star anise, bay leaves, cinnamon stick, black cardamom pods, sliced garlic, ginger, and onion.
Gently simmer these ingredients in the oil for about 25-30 minutes, stirring occasionally, until the garlic and onion are golden brown but not burnt, and the oil is infused with the spices.
Using a slotted spoon, carefully remove all the solid aromatics and spices from the oil, discarding them.
Turn off the heat and let the oil cool for about 5 minutes.
Meanwhile, in a heatproof bowl, combine the dried red chili flakes, salt, and sugar.
Slowly pour the warm oil over the chili flake mixture. The oil should sizzle slightly, toasting the spices without burning them.
Stir everything well to ensure all the chili flakes are evenly coated in oil.
Let the chili crisp cool completely. Once cool, transfer it to a clean, dry jar with a tight-fitting lid.
Store the chili crisp in a cool, dark place, and it will keep for up to a month. For longer storage, refrigerate it, stirring as needed to remix the settled ingredients.
Nutrition Facts
Calories |
6451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 583.9 g | 749% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5093 mg | 221% | |
| Total Carbohydrate | 448.5 g | 163% | |
| Dietary Fiber | 297.2 g | 1061% | |
| Total Sugars | 201.6 g | ||
| Protein | 77.6 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 925 mg | 71% | |
| Iron | 79.4 mg | 441% | |
| Potassium | 8760 mg | 186% | |
*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.
