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Title: Chili Crisp
Categories: Condiment, Asian
Yield: 1 1/8 cups

1 c Oil avocado oil; peanut oil,
-or light olive oil
1/3 c Dried minced onion flakes or
-dehydrated shallots
1 tb Dried minced garlic flakes
2 tb Red pepper flakes (* see
-notes for alternative
-suggestions)
1 tb Aleppo chili flakes or
-gochugaru (* see notes for
-alternative suggestions)
1/2 ts Salt
2 Cinnamon sticks
4 Star anise
1/2 ts Black pepper
1 tb Smoked paprika
2 ts Coconut sugar; to taste
1 ts Soy sauce

Preparation time: 5 minutes Cooking time: 30 minutes

Incredibly easy homemade Chili Crisp will elevate your meals with a
spicy burst of flavor and the BEST crunchy texture! Vegan and
Gluten-free.

In a small pot add oil, minced onions, minced garlic, red pepper
flakes, gochugaru or Aleppo, salt, and cinnamon sticks and star anise.

Place on the lowest heat for 30 minutes, stirring a few times. Do not
exceed 225°F. (Too high of heat will result in burning the chilies
which will make them bitter.) Watch closely and if you smell the
chilies check the temperature with a thermometer. The oil should just
very lightly bubble with tiny bubbles.

Add into a separate medium-sized bowl, black pepper, smoked paprika,
sugar, and soy sauce. Place a metal (plastic will melt!) fine mesh
sieve over the bowl. When the chili oil has finished cooking, pour
into the sieve letting the oil strain into the bowl over the spices.
Spread the cooked chili mixture out in the sieve to cool for about 10
minutes and remove the aromatics (cinnamon sticks, star anise, and
any other whole seeds added).

Recipe by Tonia, Feasting at Home

Mix the toasted chilis in the strainer back into the oil. Store in a
well-sealed container. Chili Crunch is shelf-stable for 3 months.

Recipe FROM: <https://www.feastingathome.com/chili-crisp/>

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