Easy Homemade Chili Crisp Recipe
Are you back on your healthy meal prep grind and in search of flavorful additions to make those veggie bowls more appealing? Recipe developer and health coach Miriam Hahn brings us this recipe for easy homemade chili crisp, which she recommends making for "meal prep and have on hand for meals throughout the week."
What sort of dishes does this chili crisp complement? "I love drizzling this on tofu and rice! It is also great on eggs, pizza, sandwiches, grilled vegetables, bruschetta, garlic bread, pasta, lasagna or any type of meats," Hahn recommends. "It adds a great flavor and kick!"
This weekend, add this condiment to your meal prep to-do list. Once this chili crisp is prepared for the week, you will be able to use it to liven up any dish with flavor without the added calories. And, we promise that it tastes much better than anything you could possibly buy at the store. With just 20 minutes of prep and cooking time, what do you have to lose by giving this easy recipe a spin?
Gather your ingredients for easy homemade chili crisp
To make this easy homemade chili crisp, you can start by gathering your ingredients. For this recipe, you will need a shallot, avocado oil, dried garlic, dried onion, sesame seeds, red pepper flakes, coarse salt, and paprika. Hahn notes the key is in the toasted sesame seeds. She says, "I love the texture and taste that it adds!"
Dice the shallot and sauté in oil
Start by dicing the shallot. Add the shallot and the oil to a small pot, then bring to a boil. Once it is boiling, lower the heat to low and cook for 10 minutes. The shallot will get nice and crispy in the hot oil and your home will smell delicious.
Toast the sesame seeds
Pour the sesame seeds into a small frying pan. Heat this pan over medium heat. Allow sesame seeds to toast, making sure to stir frequently so they do not burn. This should take about 8 minutes.
Remove from heat and add remaining ingredients before storing
Remove the oil/shallot mixture from the heat and add the dried garlic, dried onion, toasted sesame seeds, red pepper flakes, coarse salt, and paprika. Give this mixture a good stir before pouring into a glass jar for storage. Hahn notes, "It will last up to a month in a sealed container in the fridge."
There are many good ways to put this chili crisp to use — drizzle some on steak or tofu, add it to a sandwich, or add some to a charcuterie board.
- 1 shallot
- ¾ cup avocado oil (or any neutral oil)
- 3 tablespoons dried garlic
- 3 tablespoons dried onion
- 1 tablespoon sesame seeds
- 2 tablespoons red pepper flakes
- 1 teaspoon coarse salt
- 1 teaspoon paprika
- Dice the shallot.
- In a small pot, add the diced shallot and oil. Bring to a boil, then lower heat to low and cook for 10 minutes, stirring occasionally.
- While that is cooking, put the sesame seeds in a small frying pan. Bring the heat to medium and shake the pan frequently as the sesame seeds toast. This should take about 8 minutes. Be careful not to burn them.
- Remove the oil mixture from heat and add the dried garlic, dried onion, toasted sesame seeds, red pepper flakes, salt and paprika.
- Pour the chili crisp into a glass jar and use right away or store.
| Calories per Serving | 268 |
| Total Fat | 28.1 g |
| Saturated Fat | 3.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 4.6 g |
| Dietary Fiber | 1.0 g |
| Total Sugars | 1.4 g |
| Sodium | 114.0 mg |
| Protein | 1.0 g |
