Homemade Chili Crisp and 5 Recipes To Use It

I have to tell you about my latest kitchen obsession. I’ve been putting this homemade chili crisp oil on literally EVERYTHING for weeks now. Like, my family is starting to get concerned about my mental health.

It all started during that cold snap in January when I was basically hibernating with blankets and binge-watching K-dramas. There was this scene where the main character was stress-eating these noodles topped with this amazing-looking red oil with crispy bits. I paused mid-episode, phone in hand, and fell down a rabbit hole researching what it was.

Turns out homemade chili crisp is ridiculously easy to make but tastes like something that should be WAY more complicated. The beauty is you can customize the heat level exactly how you want. I now keep a jar in my fridge at all times, right next to the good cheese and that fancy jam I hide from everyone else.

By the end of this post, I’ll share five super simple recipes where this magical stuff can shine. Trust me, once you have a jar of this in your fridge, you’ll be looking for excuses to put it on everything from your morning eggs to midnight snacks.

What Makes Chili Crisp So Addictive?

So if you’ve never had chili crisp before, let me try to explain why I’m borderline obsessed. It’s got this amazing CRUNCH from fried garlic and shallots.

It’s spicy (but you decide HOW spicy). And the flavor? It’s this deep, complex thing that makes your mouth water just thinking about it.

It’s not like regular hot sauce at all. This stuff has TEXTURE. Those crispy bits add such a satisfying crunch to whatever you’re eating.

You can totally customize it based on what you have or like. The traditional versions have Sichuan peppercorns for that tingly sensation (which I LOVE), but honestly, do what works for you. Plus they might not be that easy to find so any kind of black peppercorns will work.

Ingredients You’ll Need

• 2 cups neutral oil (vegetable or grapeseed)
• 8-10 dried red chilies, roughly chopped
• 1/4 cup chili flakes (start with less if you’re a spice wimp, no judgment)
• 8 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• 3 tablespoons crushed Sichuan peppercorns (optional but trust me on this)
• 2 tablespoons crushed red pepper flakes
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 star anise pods
• 1 cinnamon stick
• 2 bay leaves
• 2 tablespoons toasted sesame seeds

Step-by-Step Instructions

1. First, slice all your garlic and shallots suuuuper thin. Like, as thin as humanly possible. The thinner they are, the crispier they’ll get. I usually put on some music or catch up on an astrology podcast during this part because it takes forever but it’s SO worth it.
2. Mix your chili flakes, crushed Sichuan peppercorns, sugar, and salt in a bowl. This is gonna get added after the oil is heated.
3. Grab a saucepan and toss in your sliced garlic and shallots, then pour the oil over them. Starting with COLD oil is super important here!
4. Turn the heat to medium-low and slowly bring it up to temperature. Don’t rush this part! My smoke detector still has PTSD from my first attempt when I got impatient and cranked the heat. Milo wouldn’t come out from under the bed for hours.
5. Toss the star anise, cinnamon stick, and bay leaves into the oil as it heats.
6. Keep an eye on everything! The garlic and shallots will start bubbling and then gradually turn golden brown. This takes about 15-20 minutes, which is the perfect amount of time to text Lisa back about Friday’s wine night or scroll through TikTok way too long.
7. Once everything looks golden and crispy, scoop out all the garlic and shallots with a slotted spoon and put them on paper towels to drain. Fish out the star anise, cinnamon, and bay leaves too.
8. Let the oil cool just a tiny bit (but it should still be super hot, around 225-250°F [107-121°C]).
9. Now for the fun part! Put your chili flake mixture in a heat-proof bowl, then CAREFULLY pour the hot oil over it. It’ll sizzle like crazy and make this amazing sound. This is where the magic happens!
10. Stir in the crispy garlic and shallots along with the sesame seeds. Then just let it cool completely before putting it in jars.

Storage Tips

Your homemade chili crisp will last in the fridge for like 3 months in an airtight container. The oil might get a bit solid when cold, but it’ll liquify again if you leave it out for a few minutes.

Important: Always use a clean, dry spoon when dipping in. A friend once used a wet spoon in hers and it got all weird and moldy (she must have done this many times I guess for it to become moldy but still). Now I text her “DRY SPOON” every time I give her a jar.

Notes and Tricks for Perfect Chili Crisp

Temperature control is EVERYTHING. If your oil gets too hot too fast, your garlic and shallots will burn instead of getting crispy and you’ll be sad and everything will be ruined. I’m not being dramatic, it’s just facts.

Don’t skimp on the aromatics! The difference between good and mind-blowing chili crisp is in those extra flavor layers from star anise, cinnamon, and bay leaves.

The quality of your chili flakes matters SO MUCH. I once used some ancient chili flakes from the back of my spice cabinet (probably from a couple of years before the pandemic), and the flavor was just flat.

Want to try something wild? Add a splash of Chinese black vinegar at the end. I discovered this trick after my trip to Thailand last year when I was trying to recreate this amazing sauce from a street vendor in Bangkok.

Can’t find Sichuan peppercorns? Order them online (that’s what I did during peak pandemic when going to an Asian market wasn’t happening) or substitute with black peppercorns and some lemon zest.

Frequently Asked Questions About Homemade Chili Crisp

Is chili crisp the same as chili oil?

Nope! Traditional chili oil is usually just oil infused with chili peppers, while chili crisp has all those amazing crispy bits that give it texture. Think of chili crisp as chili oil’s cooler, more complex cousin that everyone wants to hang out with.

My Monday yoga class got into a whole DEBATE about this last week. Things got heated (pun absolutely intended). Our instructor had to do an emergency meditation session to calm us all down.

How spicy is homemade chili crisp?

Up to you! That’s the beauty of DIY – YOU control the heat level. I usually make two batches: one “family friendly” version and one “Lisa’s coming over for wine night” version that’ll make your eyes water.

What’s the difference between chili crisp and chili crunch?

Just different names. Same delicious stuff, different name.

What if I don’t have all the ingredients?

The basic formula is: oil + chili flakes + crispy aromatics. Everything else just adds complexity but isn’t 100% necessary, you can totally make this recipe with just basic ingredients. No Sichuan peppercorns? Skip ’em. No star anise? That’s fine too. It’ll be less complex but still delicious! I once made an emergency batch with just garlic, oil, and chili flakes when a friend unexpectedly showed up with wine and we needed something to dip bread in.

5 Easy Recipes Using Your Homemade Chili Crisp

Alright, let’s get to the fun part! Now that you have your chili crisp ready, here are five ridiculously easy ways to use your jar of spicy goodness.

10-Minute Chili Crisp Cucumber Salad

This cucumber salad is my absolute GO-TO summer side dish. It’s so refreshing but with that perfect spicy kick.

Ingredients:

• 2 English cucumbers
• 2 tablespoons chili crisp oil
• 1 tablespoon rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon honey
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Slice those cucumbers really thin so that they can absorb well the dressing.
2. Mix up a quick dressing with the chili crisp, rice vinegar (apple cider vinegar can also work if you don’t have rice vinegar), soy sauce, and honey.
3. Toss the cucumbers in the dressing. Let them hang out for like 5 minutes.
4. Sprinkle the salad with sesame seeds and green onions. Then try not to eat the entire bowl yourself while standing at the counter.

It couldn’t be easier.

15-Minute Garlic Chili Oil Noodles

When I need dinner FAST, these spicy noodles are my absolute lifesaver.

Ingredients:

• 8 oz noodles (ramen, soba, or even spaghetti works!)
• 3 tablespoons chili crisp oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 2 green onions, sliced
• Handful of chopped cilantro (optional if you’re one of those people with the soap gene)

Instructions:

• Cook your noodles according to the package. I usually start boiling the water right when my daughter texts that ballet is ending so dinner’s ready when she gets home starving.
• While the noodles cook, mix the chili crisp oil, soy sauce, rice vinegar, and sugar in a big bowl.
• Drain those noodles and immediately toss them in the sauce. The hot noodles soak up all that flavor and it’s MAGIC.
• Top with green onions and cilantro.
• This is literally my weeknight dinner secret weapon. One time I made it when Mark’s coworkers came over unexpectedly (thanks for the heads up, honey 🙄), and they thought I’d been cooking all day. I totally took the credit.

You could also add the oil to this spicy roasted eggplant noodle recipe. The recipe is by itself spicy, but I think this chili oil could make the flavors much more interesting!

Spicy Chili Crisp Avocado Toast

OMG you guys, avocado toast gets a MAJOR upgrade with chili crisp.

Ingredients:

• 2 slices good bread (you know, the kind that costs way too much but is totally worth it)
• 1 ripe avocado
• 1-2 teaspoons chili crisp oil
• Flaky sea salt
• Squeeze of lime juice
• Handful of microgreens (if you’re feeling extra)

Instructions:

1. Toast your bread to whatever level of crunchiness makes your heart happy.
2. Mash that avocado and spread it on. Be generous! Life’s too short for thin avocado layers.
3. Drizzle with chili crisp oil.
4. Top with a sprinkle of flaky salt, a squeeze of lime, and those microgreens if you’re using them.

The creamy avocado with the spicy, crunchy chili crisp is SUCH a perfect combo.

Chili Crisp Pasta with Garlic and Lemon

This pasta dish is my go-to for those nights when I want something comforting but with a kick.

Ingredients:

• 12 oz pasta (I like spaghetti or linguine)
• 3 tablespoons chili crisp oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves, torn
• Salt and pepper to taste

Instructions:

1. Cook pasta in salted water. And yes, the water should taste like the sea! This isn’t optional, people.
2. Before draining, scoop out about 1/2 cup of that starchy pasta water. Trust me on this.
3. In the same pot (because who wants to wash more dishes?), heat a tablespoon of the chili crisp oil and sauté the garlic until it smells amazing.
4. Toss the pasta back in with the remaining chili crisp, lemon zest and juice, and a splash of that reserved pasta water.
5. Keep tossing until everything is coated in that gorgeous sauce. Add more pasta water if needed.
6. Serve topped with Parmesan and basil.

5-Minute Chili Crisp Ramen Upgrade

This is barely even a recipe, but it’s my SAVIOR on busy days. Plus if you’ve been following my blog you might know that I’m a major fan of everything Korean. Non-spicy ramen is something I don’t have too often!

Ingredients:

• 1 package instant ramen
• 1-2 tablespoons chili crisp oil
• 1 soft-boiled egg
• Handful of chopped green onions
• Any sad veggies hanging out in your fridge (spinach, corn, mushrooms all work)

Instructions:

• Cook your ramen according to the package, but drain most of the water.
• Stir in that glorious chili crisp oil. Be generous!
• Top with a soft-boiled egg, green onions, and any veggies you can find.

Spice Up Your Life with Homemade Chili Crisp

So that’s it! Now you know how to make your own chili crisp and have five easy ways to use it.

There’s something so satisfying about having a jar of homemade chili crisp in your fridge that you can grab whenever food needs that little something extra. One day it’s elevating your breakfast avocado toast, the next it’s transforming boring ramen into something that tastes like it should cost $15 at a hip restaurant.

If you’re looking for more spicy recipe ideas, check out my roasted eggplant noodles recipe or my tofu and broccoli with spicy peanut sauce. Both pair beautifully with a drizzle of this liquid gold.

I’d LOVE to hear how your chili crisp turns out! Drop me a comment below or tag me in your spicy creations on Instagram!