Whip up this Chili Crunch Oil in just 5 minutes and you will have your go-to spicy condiment for everything from stir fries to scrambled eggs. This crunchy oil is savory, lightly spicy and loaded with flavor. My spin on this popular condiment is to make it gluten-free, soy-free, and with healthier oils.
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This incredibly popular condiment is served traditionally in Chinese restaurants but is now becoming an at-home staple. It is versatile, has a long shelf life, and makes almost any dish extra tasty.
You can add this to curries, stir fries, avocado toast, egg dishes, or anything you want to add a little bit of a kick to. Try serving it with this Paleo Bulgogi, on this Spicy Thai Chicken Salad, or mix it into this Thai-inspired Curry Chicken Zoodle Soup. I also use it in this viral Cucumber and Bell Pepper Salad.
What is Chili Crunch Oil?
Chili crunch oil, also called chili crisp oil, crunchy chili oil, chili onion crunch, or chili garlic crunch, is an oil-based Chinese condiment infused with garlic, onion, and chili peppers for a slightly spicy, garlic-y flavor profile and an excellent crunchy texture.
The version I make in this recipe is a no-cook version. Generally, people will fry the garlic and/or onion in the oil until crunchy to add that textural element and infuse the oil with flavor.
This version offers plenty of flavor and crunch from the dried chopped onion, dried chili flakes and sesame seeds, but can be prepared in just 5 minutes. By not cooking the oil, it maintains it's chemical stability allowing it to stay safe to eat for a little longer (although I still recommend refrigerating it because of the raw garlic in oil).
I make this no-cook chili crunch oil with gluten-free and soy-free ingredients, although there is a substitution box below that will allow you to make it with conventional ingredients if you do not have dietary restrictions.
What I Love about this Chili Crunch Oil
This condiment is one that I love to have on hand to spice up my meals. Here is why I love it:
- Gluten-Free & Soy-Free - Most recipes or store bought versions of this oil generally contains soy sauce and gluten, which inspired me to make it at home with a few simple swaps. It has all the flavor, and is friendly for people with food intolerances.
- Healthier Oils - Most conventional versions of this oil contain soybean oil or other seed oils. I use avocado oil and sesame oil (for flavor) to make this chili crunch oil a better-for-you option.
- Long Lasting - This oil will last in the fridge for up to 1 month. Simply stir before using!
Ingredient Notes & Possible Substitutions
Avocado Oil
I use avocado oil in this recipe because it is lower in polyunsaturated fats than a lot of vegetable oils and does not require the chemical extraction process that many seed oils do. However, any neutral-flavored oil will work.
Sesame Oil
Sesame oil is added for flavor. You can use all avocado oil if you do not have this on hand but I love the flavor sesame oil adds.
Red Chili Flakes
Any variety of red pepper flakes, crushed red pepper, or red chili flakes will work. Using 2 tablespoons, will produce a medium level of spice. You can add more or select a more spicy variety if you want to kick up the heat.
Dried Chopped Onions
Since we are not frying anything in this recipe, the dried chopped onions are key to getting a crunchy texture. These look like little onion flakes and are found in the spice aisle at almost any grocery store.
Coconut Aminos
I use coconut aminos in this recipe to make it both gluten-free and soy-free. However, regular soy sauce or tamari soy sauce will work.
Honey
Honey is added to balance the spice. You can substitute agave or maple syrup for vegan alternatives.
Kosher Salt
Kosher salt is preferred because it adds a little extra crunch. You will need to use slightly less salt if using regular table salt.
Cayenne Pepper
Cayenne pepper is another ingredient that can be adjusted to make this recipe more or less spicy.
How to Make Chili Crunch Oil
This super simplified recipe is so easy to make and can be mixed up in just 5 minutes. Here is how to do it:
- Peel and mince garlic.
- Combine all ingredients in a small mixing bowl and stir together until well combined.
- Taste and adjust spice as needed.
Recipe Variations
This recipe traditionally involves frying the minced garlic to crisp it up. You can do this by heating the avocado oil in a medium skillet or sauce pan over low-medium heat. Add garlic and bring it to a simmer. Simmer uncovered for about 20 minutes, or until the garlic begins to brown and crisp up. Remove it from the heat and allow it to cool slightly before adding the remaining ingredients.
Adding additional ingredients like chopped chili peppers, shallot or onion can be a great way to add more flavor and crunch to the oil. If you are adding more ingredients, you may need to cook it a little bit longer. Cook it long enough to allow all ingredients to brown, stirring occasionally, but keep the temperature low enough to prevent burning.
Other Variations
- Add crushed nuts or peanuts for additional crunch
- Try adding coarse ground Sichuan peppercorns or black peppercorns
- Substitute the smoked paprika for a tablespoon of gochujang paste
- Add mushroom powder or a mushroom seasoning for extra umami flavor
Adjusting Spice Level
The spiciest components of this recipe are the red chili flakes and the cayenne pepper. If you want to make it more or less spicy, I would suggest adjusting one or both of these components. As written, I would consider this chili run ch oil a medium spice level. The avocado and sesame oil neutralizes some of the spice.
For less spice: Reduce red chili flakes to 1 tablespoon or reduce cayenne pepper to ¼ teaspoon.
For more spice: Increase the red chili flakes to 3 tablespoons or increase the cayenne pepper to ¾ teaspoon.
After you mix the ingredients, taste it and adjust as needed.
Storage
Store this chili crunch oil in an airtight container or mason jar with a fitted lid in the fridge for up to 1 month. Simply give it a stir before serving.
Dietitian Notes
- Chili crunch oil is low in carbohydrates.
- This versatile condiment is made with healthier oils, and is both gluten and soy-free.
- Easily make this recipe vegan friendly, by swapping the honey for agave or maple syrup.
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📖 Recipe
Chili Crunch Oil
Equipment
- Knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- ⅓ cup Avocado oil or neutral-flavored cooking oil
- 2 tablespoon Sesame oil
- 6 Garlic cloves peeled and minced
- 2 tablespoon Red chili flakes or to taste
- 2 tablespoon Dried chopped onions
- 1 tablespoon Garlic powder
- 1 tablespoon Coconut aminos or gluten-free soy sauce
- 2 teaspoon Honey
- 1 tablespoon Sesame seeds
- 1 teaspoon Kosher salt
- 1 teaspoon Smoked paprika
- ½ teaspoon Cayenne pepper + more if you want it extra spicy
Instructions
- Peel and mince garlic.
- Combine all ingredients in a small mixing bowl and stir together until well combined. After mixing, taste and adjust the ingredients and spice level to your preferences.
- Store in a jar with a lid or an airtight container for up to 1 month.
Sarah C. says
Having just found this recipe i haven't tried it YET, but I am very excited to try it.
I had always assumed chili crisps were brought about by frying the chili peppers. But NO cooking in this recipe? Can't believe I waited this long to try it... I just assumed a gluten free version was difficult, since no shelves are stocked with one. So the simplicity is astounding. Thank you.
Is there any benefit in letting it sit for some time, like with pickled eggs?
foodbornewellness.com says
Yes! Most recipe so involve frying, and that can add some good flavor, but I like this simple version that is easy to make and clean up. Still so flavorful and such a great condiment. I hope you love it! It lasts for a long time in the fridge. If you let it sit for a few days, the oil portion will infuse with more of chili and garlic flavor (that's the only benefit I could think of since it is not a pickling process). If using it as a condiment, you can just mix it up before serving and still get the same flavor profile, but after the oil is infused I like to skim some of the oil off and use it to fry eggs or stir fry veggies.
Sharon R. says
The best chili oil recipe I have found. Stores well. Just the right amount of heat. No specialty items from a specialty store needed. I substituted the avocado oil for grapeseed oil as that's what I had on hand that was neutral. I also used regular soy sauce as I didn't have any liquid aminos on hand. The substitution suggestions and additional item suggestions look real interesting. You have prepared a very versatile chili oil recipe here that will be fun to experiment with, with each use. Thank you!
foodbornewellness.com says
Thanks for giving it a try, Sharon! I'm glad it worked so well with the substitutions you had on hand. Simple to make and without a special trip to the store is always a winner around here.