Homemade Spicy Chili Crisp Recipe

If you love bold flavors and crave a crave-worthy crunch, this Homemade Spicy Chili Crisp Recipe will win your heart (and tastebuds)! With aromatic oils, crispy shallots, tingling Sichuan peppercorns, and colorful chile flakes, every spoonful packs a punch of heat, smoky savor, and irresistible texture. Prepare to become obsessed—because you’ll want to put this chili crisp on absolutely everything!

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Ingredients You’ll Need

This Homemade Spicy Chili Crisp Recipe uses a handful of pantry must-haves and a few specialty ingredients that make all the difference. Every single element brings its own magic—whether it’s color, crunch, heat, or soul-hugging savoriness!

• Dried árbol chiles, dried chiles japones, and dried Kashmiri red chiles: This bright, fiery trio forms the backbone of the heat, color, and smoky undertones of the chili crisp. Adjust proportions or swap in milder chiles if you need less spice.
• Roasted, salted peanuts: Adds nutty crunch and a familiar, craveable richness that makes the chili crisp truly snack-worthy.
• Fresh ginger: Sliced into matchsticks, ginger brings zingy freshness that pops with every bite.
• Star anise & cardamom pods: These whole spices add an irresistible, slightly sweet, floral aroma that balances the heat.
• Sichuan peppercorn: Freshly ground, these little spice bombs add that signature tingling and numbing sensation that makes chili crisp addictive.
• Porcini or shiitake mushroom powder: An easy shortcut for deep, savory umami in each spoonful—don’t skip it!
• Sugar and kosher salt: Just the right balance of sweet and salty enhances and ties together all the flavors.
• Freshly ground cumin and black pepper: Warmth and subtle heat shine in the aroma of every jar.
• MSG (optional): For that extra hit of savory magic, but completely optional if you prefer to leave it out.
• Peanut oil (or neutral oil): You want plenty of oil to carry all those flavors—peanut oil adds subtle nuttiness, but any neutral oil works.
• Shallots and garlic, thinly sliced: The secret to ultra-crunchy bits that give chili crisp its trademark texture and sweet, roasted notes.

Variations

One of the best things about a Homemade Spicy Chili Crisp Recipe is how easy it is to riff and remix based on what you love or have on hand. Don’t be shy—play with the flavor, add-ins, or spice level until it’s your very own signature chili crisp!

• Milder Heat: Swap in guajillo, Aleppo, or Maras chiles to tone down the fire but keep the bold flavor and vibrant color.
• Different Nuts: Use cashews, almonds, or even sesame seeds in place of peanuts for a new twist on texture and taste.
• Mushroom-Free: Skip the mushroom powder if you don’t have it—try a dash of soy sauce powder or nutritional yeast for umami.
• Low-FODMAP or Allium-Free: For those avoiding onions and garlic, use crispy shallot- and garlic-infused oil only, straining out all the solids. It’s not quite the same but still adds a beautiful flavor.
• MSG-Free: Simply leave out the MSG for a completely natural version; the results are still incredibly delicious!

How to Make Homemade Spicy Chili Crisp Recipe

Step 1: Prepare and Grind the Chiles

Put on a pair of disposable gloves—trust me, your hands will thank you later! Using kitchen shears, snip the stems off the dried chiles and shake out most of the seeds. Don’t worry about getting them all. Next, coarsely grind chiles in a spice grinder until they’re just a bit larger than classic chile flakes. This guarantees the perfect “crisp” texture and helps all that oil soak in fabulous flavor.

Step 2: Mix Flakes with Spices, Nuts & Aromatics

Transfer your fresh ground chiles to a sturdy, heatproof bowl large enough to handle bubbling hot oil. Stir in the chopped peanuts, thinly sliced ginger, ground Sichuan peppercorn, mushroom powder, sugar, cumin, salt, MSG (if using), ground black pepper, along with star anise and cardamom. Give it all a thorough mix—this glorious pile will be the soul of your chili crisp.

Step 3: Crisp Shallots and Garlic

Set up a fine-mesh strainer over a heatproof bowl. In a saucepan, combine peanut oil and thinly sliced shallots. Cook over high heat, stirring constantly, until shallots turn just golden. Strain out the shallots, return oil to the pot, and repeat with your garlic. Light golden is the sweet spot—you want ultra crispy but not burnt! Set both shallots and garlic aside for the final flourish.

Step 4: Infuse the Oil and Assemble

Reheat your strained oil to 375°F (an instant-read thermometer is super helpful here!). Carefully pour the hot oil straight over the chile and spice mixture. It will sizzle and bubble up fabulously—stir everything well so the hot oil evenly coats every flake, nut, and spice. Let it cool at room temperature until completely cool to the touch.

Step 5: Finish and Store

Once the mixture has cooled fully, fish out and discard the whole spices (star anise and cardamom pods). Stir in the crispy shallots and garlic for maximum crunch. Pour your finished Homemade Spicy Chili Crisp Recipe into jars. You can use it right away, but it tastes even better the next day as the flavors deepen—if you can wait that long!

How to Serve Homemade Spicy Chili Crisp Recipe

Garnishes

Your gorgeous Homemade Spicy Chili Crisp Recipe isn’t just about the taste—it’s a stunner on the table, too. Use it to top bowls of rice, sprinkle on steamed greens, swirl into soups, or finish off any plate with a glistening burst of color and heat. A little spoonful goes a long way!

Side Dishes

This chili crisp is dreamy on pretty much everything—think crispy fried eggs, noodles, dumplings, roasted vegetables, avocado toast, or even grilled meats and seafood. Add it wherever you want crunch, heat, and an extra “wow”!

Creative Ways to Present

Tuck a beautiful chili crisp jar into a homemade hot sauce gift basket, serve it in tiny ramekins for DIY “spice bar” at brunch, or drizzle over cheese boards for a spicy-savory surprise. I’ve even seen it paired with vanilla ice cream for that sweet-heat combo—don’t knock it ’til you try it!

Make Ahead and Storage

Storing Leftovers

Keep your chili crisp in an airtight jar or container in the fridge, and it’ll stay delicious for up to 3 months. Just remember: truly crispy garlic and shallots are key for safety and the best crunchy texture.

Freezing

If you find yourself with a huge batch, you can freeze chili crisp in small containers. Thaw overnight in the fridge, and give it a good stir before using—it will be just as flavorful, with only a bit less crunch.

Reheating

Chili crisp is best enjoyed straight from the fridge, but if it solidifies (the oil may firm up when cold), just let it come to room temp or briefly warm the jar in a bowl of hot water. Stir well before spooning it over your favorite foods.

FAQs

Final Thoughts

If you’ve ever dreamed of bottling pure flavor joy, this Homemade Spicy Chili Crisp Recipe is your chance. It’s easier than you think, deeply satisfying to make, and guaranteed to transform simple meals into something truly unforgettable. Get ready to fall in love—and don’t forget to share your chili crisp creations with friends!

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