Lifestyle

My Chili Crisp Recipe, aka Chipotle Chickpea Crunch| Chris Cooks

February 13, 2022

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Chili Crisp is having a huge moment right now. If you’re unfamiliar, chili crisp is a condiment made of chilis, oil, usually garlic and a variety of things depending on who’s making it. It’s rich, deep, and seriously addictive.

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love chili crisp. Love it so much. Unfortunately, it doesn’t always love me back. For most of them, the spice ratio is a bit too high and I find I’m only able to use a tiny amount, otherwise it blasts my tastebuds and I can’t enjoy anything else. So I make my own now.

The ratios on mine make the heat less intense. Being a fan of fusion I opted for chipotle chilis, and I bring the crunch factor up tenfold by using an unlikely hero – salted, roasted chickpeas. I’ve been through 2 bottles in the last month and I can’t see myself being without it ever again. Seriously, it’s great on everything, including and especially chopped fresh fruit (give mango a try).

Chipotle Chickpea Crunch

A less-spicy, more flavorful play on classic chili crisp. This condiment deserves a forever place in your fridge.
Course: Condiments
Keyword: chili crisp, chili crunch, chili oil, chipotle, condiments, garlic oil

Equipment

  • 2 Small pots
  • Fine mesh strainer

Ingredients

  • 1/2 cup light tasting olive oil
  • 1/2 cup avocado oil
  • 2 medium shallots sliced thinly and evenly
  • 7-8 cloves garlic finely chopped
  • 1 tbsp fresh ginger finely chopped
  • 5 dried chipotle chilis stems and most of the seeds removed, chopped into small pieces (leave seeds for more heat)
  • 1/2-2/3 cup salted, roasted chickpeas crushed
  • 1 tbsp sesame seeds toasted

Instructions

  • In your pot, bring the the oil to frying temperature (350-375). Put the strainer over the other pot. Fry the shallots slowly, tossing from time to time, until they start to brown. Pour through the strainer into the second pot, returning the oil back to the first pot.
  • Fry the garlic and ginger similarly. Put the chilis into the bottom of the second pot. When the garlic and ginger start to brown, pour the oil through the strainer, adding the garlic and ginger to the shallots. The hot oil will then trickle down and fry the chipotles. Allow to cool for 30 minutes.
  • Add the shallots, garlic, ginger, toasted sesame seeds, and crushed, roasted chickpeas into a jar. Pour in the oil with the chilis. Allow to cool to room temperature before covering tightly and storing in the fridge for up to a month.

What do you think?

  1. Susan says:

    I’m currently on the waitlist to order more Momofuku chili crunch—it took me by surprise how much I love it. Thanks for sharing this recipe! I may have to get after it and make some homemade.

  2. Erin says:

    Oh geeze!! Can I come eat at your house? My current fav is a homemade spicy gomasio and this looks like a yummy excuse to switch it up and try something new and delicious. I am the only one in my family who likes heat so I can keep it all to myself-def gonna try this recipe. Thanks!

  3. Breaks says:

    Why not mention that this condiment is Chinese in origin?

    • Kay says:

      This right here. It’s nice to see chili crisp having its moment. It’s also ironic giving how badly I was made fun of for bringing chili crisp to school as part of my meal back in the day. Acknowledging where stuff/inspiration comes from is one important way to show respect for origins.

      • Kay says:

        Forgot to mention that laoganma (the most known brand of chili crisp, at least before all these newer brands popped up- no hate, they’re the reason why chili crisp is probably more widely known these days among non-Asians) uses dry roasted soybeans for the crunch!

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