Vegan Homemade Chili Crisp

Elevate your condiment game with this tantalizing Vegan Homemade Chili Crisp, a savory-spicy masterpiece bursting with bold flavors and satisfying textures. This versatile, plant-based recipe combines fragrant Sichuan peppercorns, crispy garlic, and shallots with a fiery kick from chili flakes, balanced by the subtle sweetness of coconut sugar. Infused with warm spices like star anise and cinnamon, this chili crisp is finished with a splash of soy sauce for umami depth and a crunch of peanuts for added texture. Perfect as a drizzle over noodles, rice bowls, or roasted vegetables—or even as a dip—this chili oil is crafted with wholesome, vegan ingredients and can be stored for weeks, making it a kitchen staple you’ll turn to again and again. Ready in just 40 minutes, this quick-to-make condiment will transform everyday meals into irresistible, flavor-packed creations.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 20

Ingredients

• 30 grams dried chili flakes (preferably Sichuan or red pepper flakes)
• 200 milliliters neutral oil (such as vegetable or canola)
• 10 units garlic cloves, thinly sliced
• 2 units shallots, thinly sliced
• 15 grams fresh ginger, peeled and finely chopped
• 2 tablespoons soy sauce (gluten-free if necessary)
• 1 teaspoon salt
• 1 tablespoon coconut sugar
• 2 pieces star anise
• 1 piece cinnamon stick
• 1 teaspoon Sichuan peppercorns
• 50 grams peanuts, roughly chopped

Directions

Step 1

In a small saucepan, heat the neutral oil over medium-low heat until it reaches 250°F (120°C). This should take about 5 minutes.

Step 2

Add the sliced garlic, shallots, and chopped ginger to the hot oil. Fry gently, stirring occasionally, until they become golden brown and aromatic, about 10-12 minutes.

Step 3

Add the star anise, cinnamon stick, and Sichuan peppercorns. Fry for an additional 2-3 minutes, ensuring you do not burn the garlic or shallots.

Step 4

Remove the saucepan from the heat and carefully use a slotted spoon to remove and discard the star anise and cinnamon stick.

Step 5

In a heatproof bowl, combine the dried chili flakes, salt, coconut sugar, and roughly chopped peanuts.

Step 6

Carefully pour the hot oil mixture over the chili flake mixture in the bowl. A sizzling sound should occur as the oil infuses the chili flakes and peanuts.

Step 7

Stir the mixture well to combine all the ingredients and let it cool for about 10 minutes.

Step 8

Add the soy sauce to the cooled chili oil mixture and stir until fully incorporated.

Step 9

Once cooled, transfer the chili crisp into a clean, airtight jar. Store it at room temperature for up to 4 weeks, or longer in the refrigerator.

Nutrition Facts

Serving size	(417.7g)

Amount per serving	% Daily Value*
Calories	2286.5

Total Fat 230.1g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 4393.5mg	0%
Total Carbohydrate 66.7g	0%
Dietary Fiber 18.4g	0%
Total Sugars 20.0g
Protein 23.7g	0%

Vitamin D 0IU	0%
Calcium 249.2mg	0%
Iron 10.3mg	0%
Potassium 1506.6mg	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: 85.1%

Protein: 3.9%

Carbs: 11.0%