Chili Crunch Oil
Make this homemade 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.
Servings: 24 servings
Calories: 48kcal
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.
Notes
Scroll up for substitutions, variations and tips to adjust spice level.
Nutrition
Serving: 1teaspoon | Calories: 48kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 123mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.2mg
