Homemade Chili Crisps

This garnish is a bit of a chameleon- it can fill a hole in many dishes, whether that be spice, crunch, depth or zing. Be liberal in your experimentations, if it seems like it might work, it probably will. 

In it's most obvious pairing, it is great on any sort of Asian noodle dish. But open up to the possibility that your morning scrambled eggs might punch up with a little crunch and depth, as might your salad or your avocado toast. Get wild. I haven't gone as far as to pair it with chocolate yet, but I'm thinking about it. Please report back if you do. 

Homemade Chili Crisp

Serves 20

Ingredients

1 cup avocado oil

2 tsp. red chili flakes

1 tbs. aleppo chili flakes

2 tsp. chili powder

1/4 tsp. turmeric powder

2 tbs. unhulled sesame seeds

1 tbs. dried minced garlic

3 tbs. dried minced onion

1 1/2 tsp. sugar

2 tsp. salt

Directions

In a large skillet, heat oil, chili flakes, chili powder, turmeric and sesame seeds over low medium heat until beginning to bubble. Stirring frequently, continue to cook for 4-5 minutes, or until it is deeply orange red in color. Add garlic, onion, sugar and salt and continue to cook for one additional minute, stirring constantly. Remove from heat and transfer into a bowl or jar to stop the cooking process, as the onion and garlic can burn and turn bitter if they cook for too long. 

Serve chili crisps as a garnish to anything that would benefit from a little extra heat, crunch and deep umami flavor.