This kind of crunchy and crispy chili oil seems to have become all the rage this year after getting quite a bit of air time on social media and deservedly so as it is irresistibly yummy drizzled over almost anything. I always bought mine in a jar until last month when I decided to start experimenting with my own homemade version inspired by all the inspiring recipes I’d seen in short videos all over the place. My first thought was that it seemed a little finicky and for someone who is a little scared of deep fat frying and sizzling oil it was a little daunting at first.

What I found was that the process of making your own chili crisp is actually really fun and as far as the deep frying goes it is pretty basic stuff. I will say that a kitchen thermometer is a must though to make sure you keep your temperatures in check!

Other than that it is a very creative process to make your own chili oil and you can really customise it to your tastes. You could swap out or add dried spices or change the peanuts for other nuts and seeds you like better. You can even vary the oil you use as long as it is an oil with a high smoke point. Although I prefer a neutral tasting oil myself so that you can really taste the infusion of flavours from the spices and aromatics.

The finished oil lasts for at least a month in an air tight container so that you can go drizzle wild over your noodles, rice, salads, soups and whatever else you can think up. It also makes a great holiday gift wrapped with a nice bow for that person in your life who loves a bit of spice!

Malin x


PS. This recipe is part of this YouTube video comprising three delicious DIY edible holiday gifts along with these ginger and almond biscotti that are both vegan and gluten free as well as this spiced winter apple tea blend. Enjoy!

Chili Crisp Oil

Makes roughly 1,5 cups.


1 cup neutral oil with high smoke point

5 small shallots

5 large garlic cloves

Infused oil:

2 spring onions, white part only

3 garlic cloves

2 inch long piece of ginger

2-3 slivers of orange peel

1 tbsp sichuan peppercorns

3 whole star anise

1 cinnamon stick

1 bay leaf

Pour over:

0,25 cup chili flakes

0,25 cup gochugaru

1 tbsp sugar

1 tbsp salt

1 tsp mushroom stock powder, optional


2 tbsp toasted sesame oil

1 tbsp japanese soy sauce

0,25 cup roasted and salted peanuts, roughly chopped

2 tbsp toasted sesame seeds