自家製チリクリスプ 🌶️🔥 #VeganSpiceKick #FlavorExplosion #food #recipe #shorts
What if I told you that you could make a condiment in under half an hour that will elevate almost every savory dish you eat? I kept seeing chili crisp oil all over social media and was craving it so much, but I couldn’t find it in any of the shops. So, making it myself was the only option. Turns out it’s way easier than I thought. After frying the garlic and shallots, it’s just a matter of straining them and letting them get really crispy as they cool. Then, you just mix all the ingredients together along with the infused oil and crispy garlic and shellots. Now, I’m obsessed with drizzling over avocado toast, but it’s also amazing with noodles, pizza, salads, toasties, you name it.
Homemade Chilli Crisp 🌶️🔥 #VeganSpiceKick #FlavorExplosion #food #recipe #shorts
Recipe :
Ingredients (makes 1 jar, ~350ml):
4 shallots, peeled and thinly sliced
15 cloves garlic, peeled and thinly sliced
1/2 cup sesame seeds (or chopped roasted peanuts)
350ml neutral oil (e.g., mild olive oil or rapeseed oil)
1/4 cup mild chilli powder
1/4 cup chilli flakes
1 tsp smoked paprika
1-2 tsp salt (to taste)
1 tbsp sugar
Instructions:
In a saucepan, heat 350ml neutral oil over medium heat until hot but not smoking.
Add sliced shallots and garlic to the oil. Fry for 15-20 minutes, stirring occasionally, until golden brown and crispy. Watch closely to avoid burning.
Remove from heat and strain through a fine sieve, collecting the infused oil in a heatproof bowl. Set aside the crispy shallots and garlic to cool for 5 minutes (they’ll crisp up further as they cool).
In a medium bowl, combine chilli powder, chilli flakes, sesame seeds (or peanuts), smoked paprika, salt, and sugar. Pour the hot infused oil over the mixture and stir well.
Add the crispy shallots and garlic back into the mixture and stir. Taste and adjust salt or sugar as needed.
Transfer to a clean, airtight jar. Let cool completely before sealing.
Serve: Drizzle over noodles, pizza, toasties, salads, soups, roasted veggies, or avocado toast. Store in the fridge for up to 1 month.
Note: Shake or stir before using, as ingredients may settle. Adjust chilli powder or flakes for desired heat level. Perfect for adding a cozy, spicy kick to meals on October 18, 2025.
#HomemadeChilliCrisp #VeganCondiments #PlantBasedFlavors #SpicyVegan #EasyVegan #VeganUK #ChilliLovers #DairyFreeRecipes #FlavorBoost #VeganMealPrep
3件のコメント
Full Recipe : https://ginabnutrition.com/dinner/homemade-chilli-crisp/
Of course it would be avocado toast. What else would you show on here?
I make chili oil instead of chili crisp which is basically the same but without all the garlic and instead just using a bunch of the same seasonings + chili flakes. I personally prefer slow frying all of the ingredients at 100c if you have a thermometer (if you don't you'll be fine) for 30 minutes instead of doing the hot oil + bowl method. I haven't tried it with avocado toast but I'll try that now.