Low Sodium Homemade Chili Crisp

Transform your meals with this irresistible Low Sodium Homemade Chili Crisp, a perfect blend of savory heat and crunch that takes your favorite dishes to the next level. Crafted with bold ingredients like dried red chili flakes, crispy shallots, and garlic, this recipe offers all the fiery flavor of traditional chili crisp but with reduced sodium—making it a heart-healthier choice. The secret lies in its fragrant oil, infused with spices like star anise and cinnamon, and finished with a touch of low sodium soy sauce and apple cider vinegar for a balanced kick. Ideal as a topping for noodles, rice bowls, or even roasted vegetables, this chili crisp is easy to make and stays fresh for up to a month. Homemade, low sodium, and bursting with umami, this condiment will become your go-to kitchen staple.

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 20

Ingredients

• 50 grams dried red chili flakes
• 2 large shallots, thinly sliced
• 10 cloves garlic, thinly sliced
• 20 grams ginger, thinly sliced
• 4 stalks green onions, chopped
• 250 ml neutral oil (such as canola or vegetable oil)
• 2 tablespoons sesame seeds
• 3 pieces star anise
• 1 stick cinnamon stick
• 2 tablespoons low sodium soy sauce
• 1 teaspoon apple cider vinegar
• 1 tablespoon sugar
• 0.25 teaspoon salt

Directions

Step 1

Prepare all your ingredients by slicing the shallots, garlic, and ginger thinly. Chop the green onions and set aside.

Step 2

In a medium saucepan, pour the neutral oil and add the sliced shallots, garlic, ginger, and green onions. Heat over medium-low heat.

Step 3

Allow the ingredients to cook and infuse the oil, stirring occasionally, until the shallots and garlic turn golden brown. This should take about 20-25 minutes. Be careful not to let them burn to maintain a flavorful crisp.

Step 4

Once browned, use a slotted spoon to remove the crispy ingredients from the oil, placing them on a paper towel to drain excess oil.

Step 5

Reduce the heat to low and add the dried chili flakes, sesame seeds, star anise, and the cinnamon stick to the remaining oil.

Step 6

Let them sizzle gently for 10 minutes, stirring often to prevent burning and to evenly distribute the flavors.

Step 7

After this, carefully stir in the low sodium soy sauce, apple cider vinegar, sugar, and salt.

Step 8

Remove the pan from the heat and allow the spice mixture to cool slightly for about 5 minutes.

Step 9

Once cooled, remove the star anise and cinnamon stick. Stir in the reserved crispy shallots, garlic, ginger, and green onions.

Step 10

Transfer the chili crisp into clean glass jars. Ensure it is sealed tightly and allow it to cool completely before storing.

Step 11

The chili crisp can be refrigerated for up to one month. Shake or stir before serving to evenly distribute the flavors.

Nutrition Facts

Serving size	(534.9g)

Amount per serving	% Daily Value*
Calories	2777.7

Total Fat 278.1g	0%
Saturated Fat 24.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 1831.6mg	0%
Total Carbohydrate 105.3g	0%
Dietary Fiber 50.3g	0%
Total Sugars 42.8g
Protein 23.4g	0%

Vitamin D 0IU	0%
Calcium 354.8mg	0%
Iron 20.0mg	0%
Potassium 2037.0mg	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: 82.9%

Protein: 3.1%

Carbs: 14.0%