Vegan Homemade Chili Crisp
Say hello to bold flavor with this irresistible Vegan Homemade Chili Crisp, a plant-based spin on the popular spicy condiment that's perfect for adding a fiery kick to your favorite dishes. Made with aromatic garlic, shallots, and ginger, this recipe features a vibrant blend of Sichuan peppercorns, star anise, and cinnamon for an authentic depth of flavor. Dried chili flakes and crunchy peanuts are infused with sizzling neutral oil, creating a tantalizing combination of heat, texture, and savory richness. A touch of coconut sugar and gluten-free soy sauce rounds out the umami-packed profile, making it ideal for drizzling over noodles, rice bowls, or roasted veggies. Ready in just 40 minutes, this homemade chili crisp is a game-changer for spice lovers craving a vegan-friendly twist.
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Recipe Information
Ingredients
- 30 grams dried chili flakes (preferably Sichuan or red pepper flakes)
- 200 milliliters neutral oil (such as vegetable or canola)
- 10 units garlic cloves, thinly sliced
- 2 units shallots, thinly sliced
- 15 grams fresh ginger, peeled and finely chopped
- 2 tablespoons soy sauce (gluten-free if necessary)
- 1 teaspoon salt
- 1 tablespoon coconut sugar
- 2 pieces star anise
- 1 piece cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 50 grams peanuts, roughly chopped
Instructions
In a small saucepan, heat the neutral oil over medium-low heat until it reaches 250°F (120°C). This should take about 5 minutes.
Add the sliced garlic, shallots, and chopped ginger to the hot oil. Fry gently, stirring occasionally, until they become golden brown and aromatic, about 10-12 minutes.
Add the star anise, cinnamon stick, and Sichuan peppercorns. Fry for an additional 2-3 minutes, ensuring you do not burn the garlic or shallots.
Remove the saucepan from the heat and carefully use a slotted spoon to remove and discard the star anise and cinnamon stick.
In a heatproof bowl, combine the dried chili flakes, salt, coconut sugar, and roughly chopped peanuts.
Carefully pour the hot oil mixture over the chili flake mixture in the bowl. A sizzling sound should occur as the oil infuses the chili flakes and peanuts.
Stir the mixture well to combine all the ingredients and let it cool for about 10 minutes.
Add the soy sauce to the cooled chili oil mixture and stir until fully incorporated.
Once cooled, transfer the chili crisp into a clean, airtight jar. Store it at room temperature for up to 4 weeks, or longer in the refrigerator.
Nutrition Facts
Calories |
2304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 24.5 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1770 mg | 38% | |
*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.
