Soy-Free Homemade Chili Crisp

Dive into the bold, irresistible flavors of this Soy-Free Homemade Chili Crisp, a customizable twist on the traditional condiment that packs a flavorful punch. Infused with layers of aromatic spices like Sichuan peppercorns, whole star anise, and black cardamom, this recipe features golden, fragrant garlic, ginger, and onion simmered in neutral oil to perfection. The combination of dried red chili flakes, a hint of sweetness from sugar, and a savory depth from toasted spices creates an umami-rich topping perfect for those who want to avoid soy without sacrificing flavor. Ready in just under an hour, this versatile chili crisp can elevate any dish—from dumplings to noodles, stir-fried veggies, or even eggs—with its crunchy texture and spicy, aromatic heat. Easy to store and loaded with natural ingredients, this homemade condiment is a must-have for spice lovers seeking a soy-free alternative.

Nutriscore Rating: 42/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 20

Ingredients

• 2 cups neutral oil (such as vegetable or avocado oil)
• 1.5 cups dried red chili flakes
• 2 tablespoons Sichuan peppercorns
• 4 pieces whole star anise
• 3 pieces bay leaves
• 1 piece cinnamon stick
• 6 pieces garlic cloves, thinly sliced
• 2 inches ginger, thinly sliced
• 1 small onion, sliced
• 2 teaspoons salt
• 1.5 tablespoons sugar
• 2 pieces black cardamom pods

Directions

Step 1

Start by preparing all your ingredients: slice the garlic, ginger, and onion and set them aside.

Step 2

In a medium saucepan, add the neutral oil and place it over medium-low heat.

Step 3

Once the oil is warm, add the Sichuan peppercorns, star anise, bay leaves, cinnamon stick, black cardamom pods, sliced garlic, ginger, and onion.

Step 4

Gently simmer these ingredients in the oil for about 25-30 minutes, stirring occasionally, until the garlic and onion are golden brown but not burnt, and the oil is infused with the spices.

Step 5

Using a slotted spoon, carefully remove all the solid aromatics and spices from the oil, discarding them.

Step 6

Turn off the heat and let the oil cool for about 5 minutes.

Step 7

Meanwhile, in a heatproof bowl, combine the dried red chili flakes, salt, and sugar.

Step 8

Slowly pour the warm oil over the chili flake mixture. The oil should sizzle slightly, toasting the spices without burning them.

Step 9

Stir everything well to ensure all the chili flakes are evenly coated in oil.

Step 10

Let the chili crisp cool completely. Once cool, transfer it to a clean, dry jar with a tight-fitting lid.

Step 11

Store the chili crisp in a cool, dark place, and it will keep for up to a month. For longer storage, refrigerate it, stirring as needed to remix the settled ingredients.

Nutrition Facts

Serving size	(1031.6g)

Amount per serving	% Daily Value*
Calories	6450.9

Total Fat 583.9g	0%
Saturated Fat 103.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 5092.8mg	0%
Total Carbohydrate 448.5g	0%
Dietary Fiber 297.2g	0%
Total Sugars 201.6g
Protein 77.6g	0%

Vitamin D 0IU	0%
Calcium 925.0mg	0%
Iron 79.4mg	0%
Potassium 8759.8mg	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: 71.4%

Protein: 4.2%

Carbs: 24.4%