Let's talk chilli crisp.
The crunchy, spicy condiment that instantly makes eggs better, noodles sing, and plain rice... well, not plain.
Suppose you've ever stood in a Sheffield supermarket hoping a decent jar would magically appear, only to come home with nothing but disappointment and a packet of digestive biscuits.
In that case, you'll understand why we started making our own.
After more than a few batches of burnt garlic and questionable texture (we don't talk about batch three), we landed on a version that's big on crunch, loaded with flavour, and doesn't ask for 14 obscure ingredients and a trip across town.
It's as close to the jarred stuff as we could get, but with the bonus of knowing exactly what's in it. Big flavour. Straightforward method. Pantry-friendly.
What is crispy chilli oil?
(Or chilli crisp/spicy chilli crunch/spicy garlic crisp/garlic chilli oil...)
This is more than just oil with some heat. It's a glorious mess of golden garlic, toasted nuts, shallots, sesame, and warm spice, all steeped in fragrant oil.
It's punchy, savoury, and just sweet enough. Texture meets heat meets addiction-level deliciousness.
Spoon it onto eggs, stir through noodles, dunk dumplings, or swipe onto toast. It goes with everything. Almost.
(I once heard someone mention they enjoy it on top of their vanilla ice cream...because, really, who wouldn't welcome a touch of hellfire and chaos to an otherwise serene dessert?🙃)
Disclaimer-ish:
I know, I know! There are "rules."
This recipe doesn't follow all of them. It's not a cultural manifesto. It's crispy chilli oil for the rest of us. Easy, adaptable, and full of bite. My apologies if that's not what you're after.
Call it heresy, I call it dinner.
Why make it at home?
Store-bought is either too oily, too bland, or just nowhere to be found, especially if you like yours heavy on the crunch and easier on the oil.
And while some recipes online sound amazing, they often involve hard-to-find ingredients like smoked ghost chillies blessed by monks at sunrise.
We wanted something bold, but perfectly doable. This version is it.
Crunchy, savoury, not too oily, and made with things you should be able to find at your local supermarket.
Recipe highlights
- Ready in about 30 minutes.
- Ultra-crispy garlic, shallot and peanut bits.
- Big on flavour, not just heat.
- No fancy ingredients - everything is easy to find.
- Easily customisable: Dial up the spice, tweak the nuts, or swap out the oil.
- Stores well in the fridge for up to a month
Recipes to enjoy with your crispy chilli oil
Try it with this satay chicken stir fry for double umami, spooned over crispy crumbed mushrooms for crunch-on-crunch joy, or oozing out of a sourdough toasted cheese sandwich, because sometimes comfort food just needs a little crispy fire.
Key ingredient notes and substitutions
The oil
We use peanut oil for its high smoke point, subtle nutty flavour, and how well it lets the aromatics shine without overpowering them. It's ideal for this kind of long, gentle infusion.
That said, you're not stuck with peanut oil. You can use any neutral, high smoke point oil.
Oils that work well:
- Peanut oil - Subtly nutty, stable at high heat, great for crispy bits.
- Sunflower oil - Light, clean flavour, widely available.
- Canola oil - Mild, budget-friendly, and great for frying.
- Grapeseed oil - Neutral, clean taste, slightly pricier but lovely.
Oils to avoid:
- Olive oil - The flavour's too strong, and it has a low smoke point. It can turn bitter or burn quickly, especially during long infusions.
- Coconut oil - Too heavy and distinctive. It'll hijack the flavour and make the texture weirdly claggy when cold.
- Sesame oil - Tempting, but no. It's too intense for the base oil. Save it as a finishing drizzle if you want that toasty depth.
Quick tip
If you're using anything other than peanut oil, especially if it's your first time, keep a closer eye on the heat. Some oils can go from golden to grim fast if the temperature creeps up too high.
Chilli flakes
The real star of the show: This is where things get interesting and customisable.
The type of chilli flakes you use will have a massive impact on the final flavour, colour and heat.
The everyday option (what we use in this recipe)
If you're standing in front of your spice rack with a supermarket jar of generic chilli flakes - yes, you can absolutely use them!
They'll give you decent heat and a pleasant base flavour.
Just know they're usually made from crushed, dried cayenne or bird's eye chillies, so they pack more of a punch than you'd think.
Kick it up a notch: Fancy flakes 101
If you have access to an Asian grocer or a good international aisle, look out for:
- Gochugaru (Korean chilli flakes): These are fruity, mild, and vibrantly red. They give your oil that beautiful colour without setting your mouth on fire. Perfect if you want flavour over ferocity.
- Sichuan chilli flakes: Made from roasted Chinese chillies, they bring a smoky depth and a slow-building heat that lingers. Bonus: They're a bit more robust, so less likely to burn as quickly.
Some people like to toast and crush whole dried chillies instead. That works too.
Just make sure they're fully dry and deseeded, or your oil might turn bitter. Popular dried chillies include:
- Facing Heaven chillies - medium heat, with floral and slightly smoky notes.
- Tien Tsin - small but mighty, fiery and sharp.
- Puya or Arbol - bold heat, but still with some flavour.
Use scissors or a spice grinder to chop them into flakes, but go easy unless you're sure you want that level of kick.
Fancy a bit of both?
Blend flakes for your perfect heat-to-flavour ratio. Try half gochugaru and half generic chilli flakes, or add a pinch of Sichuan to supermarket flakes for a smoky whisper.
Quick tip
Chilli burns fast. Always pour your hot oil when it's shimmering, not smoking. If in doubt, drop in a test flake and see if it sizzles gently. Violent crackling means it's too hot.
Fresh garlic, ginger, and shallots: The heartbeat of your chilli oil
This is where you'll spend most of your time during this recipe, carefully slicing everything nice and thin. Patience pays off, and everything else is a breeze anyway.
Now, a word of caution: Keep a close eye while cooking these.
The moment they turn a warm, golden blonde, pull the pan off the heat.
They'll keep cooking in the residual oil, so letting them darken past that point will quickly take you from perfect crunch to bitter burnt bits. It's a thin line.
Once you've poured the hot oil over your dry chilli base through a sieve, don't toss these crispy gems right back in just yet.
Spread them out on a plate or some kitchen paper. Let them cool completely and crisp up properly, that's the crunch you want.
Once they've cooled and crisped up, just stir them back in. They bring that golden crunch and flavour punch that makes this stuff so very, very addictive.
Peppercorns, star anise and cinnamon
These whole spices quietly bring complexity to the oil without stealing the show.
You won't be eating them, they're in the pot purely to infuse, and then they're out.
You can swap out the black peppercorns with Sichuan peppercorns for a buzzy, numbing finish.
Other infusion add-ins (just remove before bottling):
- Cloves: Use sparingly, 1 or 2 is enough. They're bold.
- Bay leaves: Earthy and herbal.
- Dried orange peel: Adds a sweet, bitter edge that pairs beautifully with chilli.
- Coriander seeds: Toasty, citrusy flavour.
- Green cardamom pods: Use 2-3, lightly crushed for a sharp-sweet lift.
Mushroom powder
This is your umami bomb. It rounds out the spice, lifts the nuts and garlic, and gives that moreish quality.
You can usually find mushroom powder in grocery stores, Asian or health food shops, often near dried mushrooms or spice blends.
Plenty of recipes use MSG instead, and you absolutely can.
MSG is essentially the purest form of umami, and perfectly safe, despite the long-standing myth that it's somehow bad for you. (The controversy's mostly outdated and unproven, but if you're sensitive or wary, you do you.)
If you don't have mushroom powder (though it's worth keeping on hand, it works wonders in soups, stews, gravies, sauces, you name it), you can crumble in a chicken stock cube.
It won't taste exactly the same, but it'll bring that salty-savoury boost all the same.
No MSG, no mushroom powder, no stock cube? Just skip it. The chilli crisp will still be delicious, just slightly less intense on that deep savoury note.
Make your own mushroom powder!
Simply blitz dried mushrooms (shiitake or porcini work best) in a blender or spice grinder until fine.
Peanuts
For us, peanuts are the secret MVP.
They bring a rich, roasted nuttiness and extra crunch that turns good chilli crisp into can't-stop-eating-it chilli crisp.
There's something about that nutty snap in contrast with the soft heat and crispy garlic. It just works.
We like to chop them finely so they mingle nicely with the sesame seeds and fried bits, but still hold their own. Not too powdery, not too chunky.
Skip the raw ones, they won't have the flavour. Go for roasted, unsalted peanuts if you can. And yes, measure with your heart if 45g feels stingy.
Just keep in mind, the more peanuts you add, the "drier" your chilli crisp will be. So if you're going heavy on the nuts, add a little extra oil from the start.
Alternatives:
- Cashews - a bit softer, but still lovely and buttery.
- Almonds - toast them first for the best flavour, then chop fine.
- Toasted sunflower seeds - great nut-free option with a nice crunch.
Step-by-step instructions
Mix the chilli base
1. Add the chilli flakes, salt, sugar, mushroom powder, soy sauce, vinegar, sesame seeds and chopped peanuts to a large heatproof bowl.
2. Stir everything together and set the bowl somewhere safe. Once the hot oil is poured over, it may splatter (we place ours inside the kitchen sink).
Infuse the oil
3. Add oil, shallots, garlic, ginger, cinnamon, star anise and peppercorns to a saucepan.
4. Set it over medium-low heat. Let everything bubble away gently for 13-15 minutes, giving it a stir now and then. The goal is golden blonde, not brown, and definitely not burnt.
Strain
5. Pour the hot oil through a sieve directly onto the chilli base. Be careful, it will sizzle and bubble.
6. Tip everything left in the sieve onto a plate lined with kitchen paper and spread it out to cool and crisp up - about 10 minutes.
7. Once it's cooled completely, fish out the cinnamon stick, star anise, and most of the peppercorns (a few stragglers are fine). You can pull out the ginger too if you're not keen on the texture.
Combine
8. Stir the crispy garlic, shallots, and any ginger you're keeping back into the chilli mixture.
9. Let it cool completely before jarring. Store it in the fridge for up to a month.
Variations
- Want more heat? Add extra chilli flakes or a pinch of cayenne.
- Fancy a buzz? Toss in some Sichuan peppercorns.
- No peanuts? Cashews or fried shallots work too.
- Like it tangy? Add a splash of black vinegar.
How to use it
- Over any kind of egg: Fried, scrambled, poached or boiled. We don't have our eggs without chilli crisp anymore!
- Stirred through noodles or spooned onto rice.
- With dumplings or wontons.
- On roast veg like sweet potatoes, mushrooms, carrots.
- Swirled into mayo, hummus or tahini dressing.
- Even on toast. No shame.
Top tips
1. Slice thin, but steady - don't rush the aromatics:
The magic in chilli crisp is in the texture of the garlic, shallots, and ginger. Use a sharp knife and take your time slicing thin, even pieces.
Uneven chunks can burn or undercook, ruining that perfect crunch.
Bonus: a mandoline with a guard makes this foolproof!
2. Temperature control is everything - low and slow wins the race:
Your stovetop's "medium-low" might vary wildly from ours.
Use a heat diffuser or the lowest heat setting you can muster to gently crisp the garlic and shallots. Use a heat diffuser or the lowest heat setting you can muster to gently crisp the garlic and shallots.
When in doubt, go slower and lower; it's the safer bet.
If you see smoke or hear crackling like a bonfire, dial it back immediately.
3. No need to heat the oil first - heat everything together:
Add the oil, garlic, shallots, ginger, and spices to the pan cold and warm them gently together.
This slower, gradual heat helps the aromatics release flavour evenly without burning, giving you that perfect golden crunch.
4. Use a heavy-bottomed pan:
Thin pans heat unevenly and make it harder to keep the garlic golden instead of burnt. A heavy pan spreads the heat more evenly.
5. Patience with cooling - don't rush the crunch:
Let the crispy bits cool fully on paper towels or a plate, spread out in a thin layer. If you skip this, your chilli crisp could turn soggy instead of crunchy.
6. Test the oil temperature before pouring:
Use a tiny pinch of chilli flakes as a thermometer. If they crackle gently, perfect.
If they explode in a violent sizzle, the oil is too hot and will burn your ingredients, and bitterness will creep in.
7. Keep an eye on residual heat:
After removing from the heat, the oil will keep cooking the aromatics in the pan. If you're unsure, remove the pan from the burner a little early rather than late.
8. Store in small batches:
You might want to keep smaller jars, so if something goes off (important: Don't stick dirty spoons into your jar!), you don't waste the whole batch.
Plus, it means fresher chilli crisp more often!
Storage
Store in a clean jar in the fridge for up to a month.
Because we're using fresh garlic, shallots and ginger, it's safest kept cold.
If the oil solidifies, just leave it out for a few minutes, and it'll loosen up again.
FAQs
You technically can, but it won't taste nearly as good.
If you're in a pinch, you could stir store-bought crispy onions into the chilli base before pouring over the oil. It won't have the same depth, but it'll still add texture.
As for the garlic, we strongly recommend keeping it in the oil infusion. It adds a savoury sweetness and aroma that's hard to beat.
You could add extra dried garlic to the chilli base if you like, but it's not a true replacement for the real thing in the oil.
Because of the moisture in some ingredients, it's safest to store it in the fridge.
The oil likely got too hot. Garlic goes from golden to grim fast, so keep that heat nice and low.
Our recipe is on the crunchy, less oily side. If yours feels too dry, add a splash more oil next time, but go slow!
Too much oil can make it greasy and soggy. Find that perfect balance for your taste.
No worries! It's normal for peanut or sunflower oil to solidify when cold. Just take it out for 10 minutes at room temperature and stir before use.
Moisture is the enemy. Ensure bits are completely cool and dry before adding to the mixture.
Using a dry spoon every time you dip also helps keep moisture out of the jar.
Recipe
Easy Crispy Chilli Oil with Roasted Peanuts
Equipment
- 1 heavy-based saucepan
- 1 large heatproof bowl
- storage jars of choice
Ingredients
For the chilli base
- ½ cup chilli flakes - everyday chilli flakes, or Gochugaru, or Sichuan
- ½ teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon mushroom powder - or MSG, or 1 x crumbled chicken stock cube
- 2 teaspoons soy sauce
- 1 teaspoon rice vinegar
- 3 tablespoons toasted sesame seeds
- 4 tablespoons roasted peanuts, chopped - measured before chopping
For the oil infusion
- 1 cup peanut oil (or other neutral oil) - up to 1½ if you like more oil
- 2.6 ounces (75g) shallot, finely sliced in rings or half rings
- 10 garlic cloves, finely sliced
- 1 inch (2.5cm) fresh ginger, finely sliced
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon black peppercorns - or Sichuan peppercorns
Instructions
Mix the chilli base
- Add the chilli flakes, salt, sugar, mushroom powder, soy sauce, vinegar, sesame seeds and chopped peanuts to a large heatproof bowl.½ cup chilli flakes, ½ teaspoon salt, 2 teaspoons sugar, 1 tablespoon mushroom powder, 2 teaspoons soy sauce, 1 teaspoon rice vinegar, 3 tablespoons toasted sesame seeds, 4 tablespoons roasted peanuts, chopped
- Stir everything together and set the bowl somewhere safe. Once the hot oil is poured over, it may splatter (we place ours inside the kitchen sink).
Infuse the oil
- Add oil, shallots, garlic, ginger, cinnamon, star anise and peppercorns to a saucepan.1 cup peanut oil (or other neutral oil), 2.6 ounces (75g) shallot, finely sliced in rings or half rings, 10 garlic cloves, finely sliced, 1 inch (2.5cm) fresh ginger, finely sliced, 1 cinnamon stick, 2 star anise, 1 teaspoon black peppercorns
- Set it over medium-low heat. Let everything bubble away gently for 13-15 minutes, giving it a stir now and then. The goal is golden blonde, not brown, and definitely not burnt.IMPORTANT: Keep a very close eye on the colour!
Strain
- Pour the hot oil through a sieve directly onto the chilli base. Be careful, it will sizzle and bubble.
- Tip everything left in the sieve onto a plate lined with kitchen paper and spread it out to cool and crisp up - about 10 minutes.
- Once it's cooled completely, fish out the cinnamon stick, star anise, and most of the peppercorns (a few stragglers are fine). You can pull out the ginger too if you're not keen on the texture.
Combine
- Stir the crispy garlic, shallots, and any ginger you're keeping back into the chilli mixture.
- Let it cool completely before jarring. Store it in the fridge for up to a month.
Notes
Top tips
1. Slice thin, but steady - don’t rush the aromatics: The magic in chilli crisp is in the texture of the garlic, shallots, and ginger. Use a sharp knife and take your time slicing thin, even pieces. Uneven chunks can burn or undercook, ruining that perfect crunch. Bonus: a mandoline with a guard makes this foolproof! 2. Temperature control is everything - low and slow wins the race: Your stovetop’s “medium-low” varies wildly from mine. Use a heat diffuser or lowest heat setting you can muster to gently crisp the garlic and shallots. If you see smoke or hear crackling like a bonfire, dial it back immediately. No need to heat the oil first - heat everything together: Add the oil, garlic, shallots, ginger, and spices to the pan cold and warm them gently together. This slower, gradual heat helps the aromatics release flavour evenly without burning, giving you that perfect golden crunch. 4. Use a heavy-bottomed pan: Thin pans heat unevenly and make it harder to keep the garlic golden instead of burnt. A heavy pan spreads the heat more evenly. 5. Patience with cooling - don’t rush the crunch: Let the crispy bits cool fully on paper towels or a plate, spread out in a thin layer. If you skip this, your chilli crisp could turn soggy instead of crunchy. 6. Test the oil temperature before pouring: Use a tiny pinch of chilli flakes as a thermometer. If they crackle gently, perfect. If they explode in a violent sizzle, the oil is too hot and will burn your ingredients and bitterness will creep in. 7. Keep an eye on residual heat: After removing from heat, the oil will keep cooking the aromatics in the pan. If you’re unsure, remove pan from burner a little early rather than late. 8. Store in small batches: You might want to keep smaller jars, so if something goes off (don't stick dirty spoons into your jar!), you don’t waste the whole batch. Plus, it means fresher chilli crisp more often!
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
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