Homemade Chili Crisp

It’s time for some Homemade Chili Crisp! Heat a neutral-flavor cooking oil, add this blend, and let it steep. We used grapeseed oil, but any oil without a pronounced flavor—like canola or sunflower—will do. This spicy, nutty, sweet condiment is the perfect accompaniment for just about anything you can imagine. Toss it over vegetables, drizzle it over meat, or use it to top your favorite ice cream.

You can make as much or as little Homemade Chili Crisp as you want. Scale it up or down by using a 1:1 ratio; if you only want to use 2 Tablespoons of Chili Crisp, stir it into 2 Tablespoons of oil. Of course, if you want to boost the heat and flavor in your oil, add more seasoning to taste.

You can use Homemade Chili Crisp as soon as you want once the oil is cool. Let the oil infuse overnight for an even more robust flavor. Prepared oil will last in the refrigerator for up to a month.