Chili Crisp
The Fiery Flavor Booster You’ll Want on Everything
If you haven’t jumped on the chili crisp train yet, consider this your official boarding call. This fiery, crunchy, flavor-packed condiment has gone from cult favorite to pantry staple—and it shows no signs of slowing down. From trendy restaurants to home kitchens, chili crisp is having a major moment. And now, with this easy homemade version, you can join the movement and elevate just about any dish with a spoonful of bold, addictive heat.
What makes this version so special? It’s got everything we love about chili crisp: crispy shallots and garlic, a gentle tingle from optional Szechuan peppercorns, and layers of umami from gluten-free tamari and a touch of miso. A splash of Marukan Seasoned Gourmet Rice Vinegar adds balance and brightness, making each bite sing. The best part? You can adjust the spice level to make it just right for your palate.
And the uses? Endless. Drizzle it over avocado toast, scrambled eggs, or grain bowls. Stir it into soups and noodles for an instant flavor upgrade. Spoon it over roasted veggies, tofu, or even vanilla ice cream if you’re feeling bold—yes, really. Once you’ve made your own batch, you’ll find yourself reaching for it again and again.
This homemade chili crisp isn’t just a food trend—it’s a flavor revolution you can stir up right in your own kitchen. Trust us: your taste buds will thank you.
Chili Crisp
Ingredients
- ½ cup avocado oil or toasted sesame oil
- ¼ cup shallots , finely minced
- 4 cloves garlic , finely minced
- ¼ cup crushed red pepper flakes (adjust for spice level)
- 1 teaspoon smoked paprika
- 1 teaspoon ground Szechuan peppercorns (optional, for tingly heat)
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons gluten-free tamari
- 2 tablespoons coconut sugar or maple syrup
- 1 teaspoon gluten-free miso paste (optional, for umami)
- ½ teaspoon sea salt
Instructions
- In a small saucepan, heat ½ cup avocado oil over medium-low heat.
- Add ¼ cup minced shallots and cook, stirring frequently, until golden brown and crispy (about 5 minutes).
- Add 4 minced garlic cloves and cook for another 1 to 2 minutes, until fragrant and lightly golden.
- Remove from heat and immediately stir in ¼ cup crushed red pepper flakes, 1 teaspoon smoked paprika, and 1 teaspoon ground Szechuan peppercorns (if using).
- Let sit for 30 seconds to bloom the spices.
- Stir in 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons gluten-free tamari, 2 tablespoons coconut sugar, 1 teaspoon miso paste, and ½ teaspoon sea salt.
- Mix well and let cool to room temperature.
- Transfer to a glass jar and store in the fridge for up to 2 weeks.
- The flavor deepens over time—stir before using!
Nutrition
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