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Crispy Chili Oil

Course afternoon snack, Breakfast, brunch, dinner, leftovers, lunch
Cuisine asian
Keyword chili oil, condiment, infused oil, oil, sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • 1 cup flavorless oil
  • 1 head peeled, minced garlic
  • 2 tbsp dehydrated onion flakes *or minced shallots
  • 2 tbsp chili flakes *use less for less heat
  • 1 tbsp mixed peppercorns, roughly chopped *optional
  • 1 tsp paprika *I prefer hot, but smoked or regular is fine
  • 1/4 cup sesame seeds *or 1/2 tsp sesame oil, both are optional
  • 1 tsp salt
  • 1 tsp honey *agave, syrup or sugar works here, all are optional


  1. Heat the oil in a saute pan over medium-high heat.

  2. When the oil is hot, add your spice mixture - except the paprika and salt - to the pan and cook until the garlic (and any other fresh ingedients) are on the verge of browning, about 2-3 minutes, and then reduce the heat to medium-low and continue cooking until everything is fragrant, about 5 minutes. Before removing the pan from the heat, add the paprika and stir.

  3. Off the heat, add your salt and sweetener, if you're using one, and stir to combine thoroughly. Store in a jar and keep it in the fridge for up to one month.

  4. *Optional additions: cumin seeds, black or yellow mustard seeds, ginger, citrus, fish sauce or soy sauce.