Everything Bagel Chili Crisp

About this Recipe

If you have a mild soy or mushroom allergy, like me, then chili crisp is probably not something you get to enjoy often. Anytime I encounter a new-to-me chili crisp brand, the first thing I do is read the ingredients. I typically find the oil itself is soybean based and many brands also include fermented black soy bean, soy sauce, or mushroom powder, ingredients that help boost umami or savory flavors in the crisp. At the time of publishing, I believe there are two available brands I can safely consume. My favorite of the two brands is the Holy Tshili Spicy Everything Chili Crisp, which retails for $15 per 7.56 ounce jar, plus shipping

As much as I always prefer to explore, respect and utilize the more authentic versions of recipes, the reality of my allergies sometimes makes that impossible. I do also believe that some authentic recipes, like chili crisp, can be riffed and played with because cooking is supposed to be fun and everyone should eat what makes them feel good.

In my house of two adults and one teen, we go through a lot of chili crisp. An 8-ounce jar would last us, no exaggeration, two days. When I created this recipe, I wanted to make enough to last us more than a couple of days and in my development process realized that I could make this recipe at least 3 times before I hit $15. It makes more economical sense for me to make it on my own than to purchase it. However, if you have the means, please do go support their business!

Chili crisp is so versatile and compliments so many types of dishes and cuisines. We use it on pizza, pasta, noodles, stir fries, eggs, potatoes, soups, salads, and more. If you have Ali Slagle’s book I Dream of Dinner, this chili crisp is excellent with her butternut squash skillet lasagna recipe.

Another reason I like to make my own chili crisp is because I have control over the heat and flavor. Each type of chili has a unique profile, from smoky to sweet, as well as heat index. Learning about the wide variety of dried chilis lets you choose your own flavor adventure. I love the subtle flavor that star anise adds to the overall flavor profile. If you add it to the steeping process, do not forget to remove it before you blend, to avoid an off-texture. Also, keep in mind that some onion and garlic flakes come pre-toasted. If you encounter pre-toasted flakes, simply omit the skillet toasting and just add it to the jar.

In my house we love to use the spice mixture for added texture and deepened flavor but sometimes we run out of the spices before the oil is gone. I usually just toast some more spices and add it in, or continue to use the mixture as a chili oil.

Makes: 2 cups
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes

Instructions

1. Wearing latex gloves and using kitchen shears, cut the dried chili peppers into 1-inch piece and de-stem and remove the seeds over a medium mixing bowl. Remove the stems from the chili de arbol and remove the seeds based on your heat preferences (Chili de arbol can pack some heat). Agitate the chilis to shake out any excess seeds and then transfer the chili skins to a medium heat proof bowl, leaving the stems and some seeds behind.
2. Heat 1 1/2 cups of oil and 1 star anise (if using) in a small saucepan over medium heat until very hot, about 200 degrees. Carefully, add the hot oil to the bowl with the chili skins, it will sizzle and sputter. Let the chili and oil meld and cool until warm to the touch, about 30 minutes. If you can’t touch the bowl, it’s not cool enough.
3. Meanwhile, toast the spices. Add the onion and garlic (if needed, some flakes come already toasted) to a small skillet over medium heat and cook, stirring, until the spices turn medium golden brown and aromas are releasing, 2-4 minutes. Transfer the mixture to a pint sized jar. Add the black and white sesame seeds and toast, stirring until the white seeds are golden brown, 2-4 minutes. About 30 seconds before the sesame seeds are done, add the poppy seeds and toast until they begin to pop. Transfer the mixture to the jar. Add the flaky salt and stir to combine.
4. Remove the star anise from the saucepan and add it to the jar with the spices. Transfer the chili mixture to a blender and blend until the chilis are the size of the spices but not pureed. Add the chili oil mixture to the jar of spices and stir to combine.

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