About this recipe
This chili crunch oil is the perfect addition to your next Asian-inspired dish or anything else that needs a touch of heat! It’s easy to make and can be used in many different ways. You can use it as a dipping sauce, a marinade, a stir-fry ingredient, or, like me, to dress a roasted cauliflower salad. It’s the perfect way to add a little spice to your next meal.
Once you try this chili crunch or chili crisp I made, you will be looking all over for more dishes to put on top. But there is one trick to creating the perfect, most flavorful homemade crunchy chili oil and good spices.
Before you start, Check your spices
Yes, it’s important to use fresh, flavorful herbs and spices. Check the seasonings and dried herbs in your cupboard. When you open the container, ensure they have a strong and delicious aroma.
If they don’t smell or taste delicious, it is time to replace them. When cooking with dried herbs and spices, I follow the same logic as fresh produce: fresh and delicious food to achieve the best results.
Ingredients
- Minced dried Onion or onion flakes
- Smoked Chili Flakes, or sub with regular chili flakes
- Minced dried garlic or garlic granules
- Paprika Powder: you can use sweet or spicy
- Mexican Oregano is a completely optional ingredient. I love the flavor it gives but feel free to omit it.
- Salt
- Vegetable oil: I use avocado oil
How to make crispy chili oil
- Meanwhile, make the chili oil. Add the smoked chili pepper flakes, dried onion, oregano, garlic, paprika, and salt to a jar with a lid.
- Heat the oil until it ripples, and pour over the spices.
- Let it cool before tasting.
When heating the oil, heat it just until it ripples, don't let it smoke. If the oil is smoking hot, it will burn the spices and aromatics.
tips & ideas
- Give it a twist. For this recipe, I use SMOKED chili flakes from Mountain Rose Herbs. The smokiness of the chili peppers gives it a great depth of flavor. If you don’t like a smoky flavor, use regular red chili pepper flakes.
- Put it everywhere. The simple ingredients combined give this homemade chili oil a depth of flavor that will accentuate and make all the flavors on what you put it on more delicious.
- Here is an idea. I used roasted cauliflower and red onions as a canvas for this chili oil, but please think outside the box and put it on everything.
- Here are some more ideas: It will taste great on roasted broccoli, romanesco, Brussels sprouts, salads, hummus, pizza, pasta, avocado toast, and chickpea patties—you name it.
Chili Crunch
Equipment
- 1 jar with a lid, Mason is best
- measuring spoons
Ingredients
Chili oil
- 1/4 cup minced onion (dried)
- 1/4 cup Chili Flakes
- 2 teaspoons Minced Garlic (dried)
- 1 teaspoon Paprika Powder
- 1 teaspoon Mexican Oregano
- 2 teaspoons salt
- 3/4 vegetable oil I use avocado oil
Instructions
- In a jar with a lid, add the smoked chili pepper flakes, the dried onion, oregano, garlic, paprika, and salt.
- Heat the oil until it ripples, do not let it burn and pour over the spices.
- Let it cool before tasting.
Notes
- When heating the oil, heat it just until it ripples; don’t let it smoke. If the oil is smoking hot, the spices and aromatics will burn.
- Preheat the oven to 400º F.
- Spread the cauliflower florets and sliced onion evenly on a baking sheet. Drizzle the oil and sprinkle the salt.
- Bake for 20-25 minutes.
- Place the cauliflower florets and onion on a serving dish; squeeze a juice of a lemon (or more if you like), sprinkle the cilantro leaves, and finish by drizzling crunchy chili oil on top.
- Serve immediately.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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