Turn Up the Heat in the Kitchen with Spicy Chili Crisp Recipe!

This Chili Crisp recipe is the ultimate way to bring more heat to your kitchen- it’s crispy, spicy, and super yummy. Your new way to take your food game to the next level!

This homemade chili oil with crispy chili flakes, peppercorns, and aromatic spices will elevate your meals with a burst of flavor. Watch this easy tutorial and learn how to make your own Spicy Chili Crisp at home. Upgrade your food with this delicious condiment today!

👩🏼‍🍳 CHILI CRISP RECIPE:
3 Garlic cloves
1 Shallot
2 Serrano peppers (or any other hot pepper)
1 1/2 cups safflower oil (sunflower, avocado, canola work as well)
1 Tbsp peppercorns
1 cinnamon stick
5 anise pods
1 tsp sugar
1 Tbsp paprika
1/4 cup chili flakes
1 Tbsp soy sauce

❇️ 1- Chop garlic, shallot, and your hot peppers to fairly small (but it’s not super crucial)
❇️ 2- in a wide pot or deep pan, warm up the oil (not to frying temp, just hot enough to sizzle). After 3-4 minutes, check the oil sizzles and add the chopped garlic shallot and hot peppers along with the peppercorns, cinnamon stick and anise pods. 
❇️ 3- Lower the heat to low, and let it all sizzle for about 30 minutes, until it’s crispy and brown. 
❇️ 4- Turn the heat off and let cool for a few minutes until it stops bubbling. Then very carefully strain the oil into a bowl and keep the crisps separately to cool down. 
❇️ 5- Meanwhile, in a 32 oz jar (or smaller, if you make half the quantity) add the sugar, paprika, chili flakes, and soy sauce. Add the oil to your jar (it’s still warm, but not boiling hot!), and let it cool for another few minutes.
❇️ 6- Remove the cinnamon stick and anise pods from your crisps, and add everything slowly to your jar. Close with a lid, and keep in your fridge for up to a month. 

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#YouDontHaveToBeAChef #food

0:00 Opening
0:26 Quick prep
01:20 Fry it
03:04 Mix it together

chili crisp people it’s spicy salty and
crunchy and you can use it on anything
sandwiches soups stews even your pizza
freaking
awesome chili crisp is a fragrant
tasteful oil that you can store in your
fridge for up to a month the great thing
about it is that you can cook for your
family and friends as well as your kids
and keep this on the side so those who
want to kick up their meal and Notch
with some spice can just add it to their
plate let’s get started we’re going to
start by dicing the garlic the shallot
and and the Sano peppers I have three
garlic gloves that I’m going to dice up
we are going to cook all of this so it
does not have to be very finely chopped
I have one shallot that I’m going to
chop and I have two sorrano Peppers that
I’m going to chop can you use jalapenos
any pepper you want in this a lot of
people use dry chilies that adds a whole
two three extra steps I really got into
this recipe cuz it’s really quick and
delicious and you can control the heat
depending on what kind of hot peppers
you want to put in it I’m going to deed
them because the seeds actually get
mushy guys don’t rub your eyes after you
cut this and a lot of people use a glove
at least on the hand that holds it so
like Daniel’s left hand definitely wash
your hands and try not to rub your eyes
again I Am rough chopping all of these
ingredients cuz they’re going to simmer
in oil for about 30 minutes that’s it
guys that’s all the prep we need let’s
go to the stove I have safflower oil and
I’m using 1 and 1/2 cups now we’re just
going to bring it up to temperature
we’re not frying anything but we are
going to cook things until they get
really crispy I’m going to test the oil
to see if it’s ready it’ll Sizzle when
it’s ready so it’s starting to get there
so that’s the shallot garlic and
Serranos I added one tablespoon of
peppercorns I used a combo of white
black and red but uh they can use black
peppercorns which is the easiest toine
red peppercorns will give you a little
bit different color and a little more
Heat and the white is actually pretty
spicy as well I’m also going to add one
cinnamon stick as well as five anise
pods star anise pods the cinnamon and
the anise pods are absolutely optional
they add a nice layer of flavor but
they’re not necessary the shallot the
garlic and the Sano as well as the
peppercorns are fine now I’m going to
lower this to low and let it cook for
about 20 to 30 minutes all right let’s
set the timer so it’s been 20 minutes
and it still looks a little not crunchy
and browned so we are going to put
another 10 minutes on this and come
back here we go people look at that now
that is the brown crunchy crispy that I
want so I’ve turned it off I’ve gotten
the color I like the smell is out of
this world and I’m just going to let it
sit so the until the oil stops sizzling
you can see the little bubbles I’m just
going to let it calm down once it calms
down I’m going to strain all these bits
out of the oil going to strain the oil
into a heat resistant
container not
plastic glass would be preferable we’re
going to do it over our c stting board
but feel free to do it over your sink
very careful please it’s very hot oil so
we are separating the oil and the
crunchy bits cuz we want these crunchy
bits to cool down on their own so they
stay crunchy and salty and yummy set
your oil aside so it continues to cool
our crunchy bits are set aside they’re
cooling separately and now you want to
get your jar we have a 32 oz Ball jar if
this is too much of a recipe that you
want to commit to trying just cut it
directly in half we’re actually going to
create all of the chili crisp in this
jar and easily stored in your fridge so
in our fancy jar we’re going to put a
teaspoon of sugar a tablespoon of
paprika if you want something a little
hotter you can add a little Cayenne to
that tablespoon of paprika and 1/4 cup
of red chili flakes woo it’s a lot of
chili flakes yeah baby and last but not
least 1 tbspoon of soy sauce so now I’m
going to reconstitute with the oil the
oil is still a little hot to touch but
that’s okay for this part cuz we kind of
want open up these spices with the warm
oil let it cool for another minute or
two cuz it’s already as you change
containers it cools down very quickly
it’s been about four or five minutes I’m
going to remove the cinnamon stick as
well as the anise seed pods it’s good to
count those I think we had five why do
you take the cinnamon and the an out
those flavors become very strong and
that’s not the point of this we just
want want them to be a layer Flavor now
we’re going to slowly add this back
they’re so crispy almost burnt but
they’re not and there you have it guys
this is it the chili crisp is done I’m
going to put a lid on it throw it in the
fridge and I’m going to start using it
on everything and it
smells amazing