Homemade chili crisp is a must-have condiment.

Fried shallot rings and garlic chips lend a crispy and crunchy texture.

you’ve got the option to also adjust the recipe to your liking depending on your spice tolerance.

Spoonful of Homemade Chili Crispy Raised from Mason Jar With More Crisp, and in the Background, a Saucer With More Chili Crisp and a Kitchen Towel

Simply Recipes / Frank Tiu

All three products use a neutral oil base combined with various peppers, garlic, and spices.

It’s entirely optional, so you’ve got the option to omit it if desired.

The same philosophy applies to garlic as well.

Sunny Side Eggs Topped With Homemade Chili Crisp

Simply Recipes / Frank Tiu

These substitutions contribute to the umami flavor that makes this chili crisp so deliciously exciting.

However, if you prefer to avoid MSG altogether, you might add salt to taste as a substitute.

Vegetable oil and canola also work as well.

Sunny Side Eggs Topped With Homemade Chili Crisp, and in the Surroundings, a Mustard Colored Kitchen Towel and a Bowl With More Chili Crisp

Simply Recipes / Frank Tiu

Spoon it on top of bowls ofnoodles, rice, stir-fries, soups, and salads.

Consider using a wooden spatula over a silicone spatula since wood tends to have natural red undertones.

The dust may bother your sinuses, so wear a face mask if you have one.

Gochugaru, Red Pepper Flakes, Japones Pepper Flakes, Mushroom Buillon, and Salt in a Bowl for Chili Crisp Recipe

Simply Recipes / Frank Tiu

Add the ginger and set aside.

Place a strainer over a bowl or cooling rack over a baking sheet and set aside.

In a medium saucepan, add the peanut oil and shallots.

Sliced Ginger in the Bowl With Pepper Mix for Homemade Chili Crisp Recipe

Simply Recipes / Frank Tiu

In the beginning, the shallots will look purply pink and vibrant.

After 15 minutes, the shallots start to take on a very light brown color.

If the shallots are cooking too quickly, adjust the heatyou want them to fry slowly and gently.

In a Pot on an Portable Stove, Sliced Shallots Cooking in Oil and Mixed Using a Wooden Spoon for Homemade Chili Crisp

Simply Recipes / Frank Tiu

Add the garlic to the shallots and stir.

They will crisp up and take on more color once you lift them from the oil.

Remove the garlic and shallots with a slotted spoon or a skimmer.

Sliced Garlic Added Pot of Oil With Shallots for Homemade Chili Crisp

Simply Recipes / Frank Tiu

Let drain and cool in a strainer or on a cooling rack.

Place the oil back in the saucepan.

Heat over medium-high heat to 360F.

Golden Brown Fried Garlic and Shallots Removed from Pot of Oil

Simply Recipes / Frank Tiu

Pour the hot oil over the spices and stir.

The mixture will sizzle.

Let the spice oil cool for 30 minutes or until it reaches room temperature.

Golden Brown Fried Garlic and Shallots in a Sieve Over a Bowl

Simply Recipes / Frank Tiu

Remove the ginger slices.

Stir in the fried shallot rings and garlic chips.

If you run low on chili oil, add a few tablespoons of oil to stretch the chili crisp.

Pot of Oil Heating on a Portable Stove With a Thermometer Reading 338 F

Simply Recipes / Frank Tiu

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Hot Oil Poured Into the Bowl of Pepper Mix and Ginger

Simply Recipes / Frank Tiu

Tongs Used to Remove Ginger from Bowl

Simply Recipes / Frank Tiu

Spatula Mixing Garlic and Shallots Into Bowl With Pepper and Oil Mixture

Simply Recipes / Frank Tiu

Mason Jar Filled With Chili Crisp, and in the Background, a Saucer With Some Homemade Chili Crisp and a Mustard Kitchen Towel

Simply Recipes / Frank Tiu