Homemade Chili Crunch That's Crispy, Spicy & Loaded with Flavor

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

dried chili flakes

🥗Healthier: fresh chili

💰Cheaper: cayenne pepper

Fresh chili provides vibrant flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add a nutty flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in taste.

Start by mincing 1 cup of shallots. Peel, split in half, and mince finely.

Mince 1/2 cup of garlic by smashing the cloves, peeling, and chopping.

Mince 1/4 cup of ginger by slicing into slabs, then matchsticks, and finally mincing.

Mince 1/4 cup of fresh Thai chilies for added heat.

Break down 1/2 cup of dried Arbol chilies, removing stems and seeds, using a knife and mortar and pestle until it's a mix between powder and flakes.

Break down 1/2 cup of dried shiitake mushrooms into small pieces.

Break down 1/2 cup of salted peanuts into smaller pieces using a Ziploc bag and rolling pin.

In a Dutch oven, add 3 cups of avocado oil and cold shallots and Thai chilies, heating until frying.

Once shallots and chilies are browned, strain the oil and remove them, then add minced garlic and ginger to the hot oil, frying until lightly browned.

Remove the garlic and ginger before they burn, ensuring they are aromatic.

Bring the oil back up to 375 degrees Fahrenheit and pour it over the dry ingredients: Arbol chilies, peanuts, shiitake mushrooms, Szechuan peppercorns, everything bagel seasoning, MSG, white miso, and Japanese barbecue sauce.

Let the mixture cool for about 30-45 minutes, removing the star anise after cooling.

Taste the mixture and add kosher salt if needed, letting it sit overnight for best flavor before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens