Dairy-Free Homemade Chili Crisp

Elevate your spice game with this irresistible Dairy-Free Homemade Chili Crisp, a bold and aromatic condiment that’s perfect for adding heat and crunch to your favorite dishes. Infused with the deep, complex flavors of Sichuan peppercorns, star anise, and a cinnamon stick, this chili crisp is the ultimate balance of heat, umami, and a touch of sweetness. Crispy garlic, shallots, and ginger add a delightful crunch that takes this condiment to the next level. Made with neutral oil and free of dairy, it’s a versatile topping for noodles, rice bowls, roasted veggies, or even fried eggs. Quick to prepare in just 40 minutes and ready to be enjoyed for up to a month, this homemade chili crisp guarantees a punch of flavor that store-bought versions simply can’t match.

Nutriscore Rating: 41/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 1

Ingredients

• 1.5 cups neutral oil (such as grapeseed or vegetable oil)
• 0.5 cup dried red chili flakes
• 1 tablespoon Sichuan peppercorns
• 5 pieces garlic cloves, thinly sliced
• 2 inch piece ginger, sliced
• 1 piece bay leaf
• 2 pieces star anise
• 1 2-inch piece cinnamon stick
• 2 pieces shallots, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 teaspoons sugar

Directions

Step 1

Prepare all ingredients. Thinly slice the garlic and shallots. Slice the ginger and gather all spices.

Step 2

In a medium saucepan, heat the oil over medium-low heat. Add the garlic slices, ginger slices, and shallots. Cook slowly, stirring often, until everything turns golden brown and crispy, about 15 minutes. Be careful not to burn them. Adjust the heat as necessary.

Step 3

Remove the crispy garlic, ginger, and shallots with a slotted spoon and drain on paper towels. Set them aside. Leave the oil in the saucepan.

Step 4

In the same oil, add the bay leaf, star anise, cinnamon stick, and Sichuan peppercorns. Cook over low heat until fragrant, about 5 minutes. These will infuse the oil with their aromas.

Step 5

Carefully remove and discard the spices using the slotted spoon.

Step 6

Turn off the heat and let the oil cool slightly, approximately 3-5 minutes.

Step 7

Add the chili flakes, salt, and sugar to a heatproof bowl.

Step 8

Carefully pour the slightly cooled oil over the chili flakes in the bowl, stirring gently. The oil will bubble and release a lot of aroma as it meets the chili flakes.

Step 9

Stir in the soy sauce and add back the crispy garlic, ginger, and shallots to the oil mixture.

Step 10

Let the mixture cool completely, then transfer it to a clean jar with an airtight lid. The flavor will develop even more intensely after sitting for a day.

Step 11

Store your dairy-free homemade chili crisp in the refrigerator for up to one month and use as a spicy topping or condiment to enhance any dish.

Nutrition Facts

Serving size	(577.9g)

Amount per serving	% Daily Value*
Calories	3906.3

Total Fat 393.0g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 3067.4mg	0%
Total Carbohydrate 161.9g	0%
Dietary Fiber 101.3g	0%
Total Sugars 70.2g
Protein 29.5g	0%

Vitamin D 0IU	0%
Calcium 390.5mg	0%
Iron 30.0mg	0%
Potassium 3169.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 82.2%

Protein: 2.7%

Carbs: 15.1%