Sugar-Free Homemade Chili Crisp
Elevate your meals with this Sugar-Free Homemade Chili Crisp, a flavor-packed condiment that’s perfect for those seeking a healthier twist on the beloved original. This easy-to-make recipe delivers bold layers of heat, umami, and crunch, featuring crispy garlic, fragrant ginger, and aromatic Sichuan peppercorns infused into neutral oil. Red chili flakes provide the fiery kick, while soy sauce and sesame oil add depth without the need for added sugar. Whether you’re drizzling it on noodles, enlivening sautéed vegetables, or spicing up fried eggs, this versatile chili crisp will become your go-to pantry essential. Ready in just 40 minutes and designed to stay fresh for weeks, it’s an irresistible combination of flavor and texture that’s surprisingly simple to prepare at home.
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Recipe Information
Ingredients
- 1.5 cups Neutral oil (such as canola or vegetable)
- 0.5 cup Red chili flakes
- 1 tablespoon Sichuan peppercorns
- 8 cloves Garlic cloves, thinly sliced
- 2 inches Fresh ginger, peeled and thinly sliced
- 2 tablespoons Dried onion flakes
- 1 teaspoon Salt
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
Instructions
Prepare all ingredients by slicing the garlic and ginger thinly. Measure out the chili flakes, Sichuan peppercorns, and other ingredients to have them ready.
In a small saucepan, heat the neutral oil over medium-low heat. Add the sliced garlic and ginger to the oil.
Cook the garlic and ginger gently for about 10-15 minutes, stirring occasionally, until they become golden and crispy. Reduce the heat if they start browning too quickly.
Using a slotted spoon, remove the garlic and ginger from the oil and set them aside on a paper towel to cool and drain.
Add the Sichuan peppercorns and onion flakes to the oil, and continue cooking over medium-low heat for another 5 minutes, allowing their flavors to infuse into the oil.
Remove the saucepan from the heat. Add the chili flakes, salt, soy sauce, and sesame oil to the mixture. Stir well to combine all the ingredients.
Allow the mixture to cool slightly before incorporating the reserved crispy garlic and ginger back into the chili crisp.
Transfer the finished chili crisp into a clean, dry glass jar or airtight container. Let it cool completely before sealing.
Store the chili crisp at room temperature or in the refrigerator. It will keep for several weeks. Stir well before using to distribute the crispy bits and flavor.
Nutrition Facts
Calories |
4046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.5 g | 520% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 167.6 g | 61% | |
| Dietary Fiber | 102.2 g | 365% | |
| Total Sugars | 14.3 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3213 mg | 68% | |
*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.
