Chili Crisp

Chili Crisp

Crunchy, savory — pairs with anything.

30 minMediumSeasoning BlendVegan

This aromatic seasoning paste combines roasted soybeans, Chinese chili flakes, and fresh aromatics in a neutral oil. The result: a versatile, mildly spicy topping with a crunchy texture for noodles, rice, soups, or as a dip.

Instructions

  1. 1

    Add oil, ginger, bay leaves, star anise, cinnamon stick, spring onions, garlic, shallot, and soybeans to the Vitamix container and secure the lid.

  2. 2

    Start the blender at the lowest speed, then ramp quickly to speed 8. Blend for 20 to 30 seconds.

  3. 3

    Transfer the mixture to a small saucepan and simmer over medium heat for 15 minutes. Stir often, until all ingredients are golden brown and fragrant.

  4. 4

    While the aromatics cook, place the chili flakes in a medium-sized heatproof bowl.

  5. 5

    Once the ingredients are toasted in the oil, remove from the heat and carefully pour over the chili flakes. The chilies should foam up and turn red.

  6. 6

    Stir everything well and let it cool completely before transferring to containers and storing in the refrigerator.

Chef's Note

You can adjust the heat by using more or fewer chili flakes. Make sure all ingredients turn golden brown and aromatic — not black. The finished chili crisp keeps in the refrigerator for several weeks.

Nutrition per 24 g

Energy 140 kcal586 kJ
Fat 14.0 g
of which saturated fat 2.0 g
Carbohydrates 3.0 g
Protein 1.0 g
Fiber 1.0 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.