Vegetarian Homemade Chili Crisp
Dive into the bold, irresistible flavors of this Vegetarian Homemade Chili Crisp—a crunchy, spicy condiment that's as versatile as it is delicious. Packed with aromatic garlic, shallots, and ginger, infused with Sichuan peppercorns and star anise, this recipe delivers layers of complexity with every bite. A blend of dried chili flakes, crushed peanuts, sesame seeds, and a touch of soy sauce creates a balance of heat, nuttiness, and umami, all brought together by crispy textures. Perfect for elevating noodles, rice bowls, or roasted vegetables, this easy-to-make chili crisp is crafted with hearty ingredients and can be preserved for up to a month. Whether you're searching for a vegetarian topping that packs a punch or an addition to spice up your pantry, this recipe is sure to become a staple!
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Recipe Information
Ingredients
- 50 grams dried red chili flakes
- 10 garlic cloves, sliced
- 3 large shallots, thinly sliced
- 30 grams ginger, peeled and sliced
- 500 ml neutral oil (like canola or vegetable oil)
- 5 grams salt
- 15 grams sugar
- 15 ml soy sauce
- 1 tablespoon Sichuan peppercorns
- 50 grams crushed peanuts
- 2 tablespoons sesame seeds
- 2 star anise
Instructions
Begin by preparing your ingredients: slice the garlic, shallots, and ginger thinly. Measure out all other ingredients to have them ready to use.
In a medium saucepan, add the neutral oil and heat it over medium-low heat. Once the oil is warm, add the sliced shallots.
Fry the shallots slowly, stirring occasionally until they turn golden brown and crispy. This should take about 10 minutes. Use a slotted spoon to remove the fried shallots from the oil and set them aside on a paper towel to drain.
Add the sliced garlic and ginger to the oil and fry them similarly until they are golden and crispy. Remove them with a slotted spoon and set them aside with the shallots.
Reduce the heat to low and add the Sichuan peppercorns and star anise to the aromatic oil. Let them infuse for about 5 minutes until the spices are fragrant. Remove these spices from the oil.
In a heatproof bowl, combine the chili flakes, salt, sugar, soy sauce, and sesame seeds.
Carefully pour the hot oil over the chili mixture, stirring gently to combine. The oil will bubble and sizzle, releasing the aromas of the chilis and other ingredients.
Once combined, add the fried shallots, garlic, ginger, and crushed peanuts to the mixture. Stir everything until well incorporated.
Allow the chili crisp to cool completely before transferring it to a sterilized jar for storage.
Store in the refrigerator for up to one month and enjoy this spicy, crunchy condiment with noodles, rice, or any of your favorite dishes.
Nutrition Facts
Calories |
5184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.5 g | 696% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 36.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2429 mg | 52% | |
*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.
