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Olive Oil Chili Crisp
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We love chili crisp, that irresistible crunchy, spicy topping that makes everything it touches taste better, but most store-bought chili crisps are made with high omega-6 vegetable oils, like soybean oil. Not exactly beneficial for health. We’ve swapped out the vegetable oil for extra-virgin olive oil and stripped it down to its most basic, pantry-friendly ingredients for an easy-to-make but hard-to-resist topping for anything from avocado toast and eggs to noodles, soups, and sandwiches. It makes a great gift too, simply double or triple the recipe as needed.
3/4 cup
1⁄2
cup
Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 1⁄2
teaspoons
Natural Grocers Brand Bulk Organic Coconut Sugar
1 1⁄2
teaspoons
Natural Grocers Brand Bulk Real Salt
2
tablespoons
Natural Grocers Brand Bulk Organic White Onion Flakes
2 teaspoons to 2 tablespoons Natural Grocers Brand Bulk Organic Red Chili Flakes (use the lower amount for medium and higher amount for hot spice level)
2
tablespoons
Natural Grocers Brand Bulk Organic White or Brown Sesame Seeds
1 1⁄2
tablespoons
Natural Grocers Brand Bulk Organic Garlic Flakes
1
teaspoon
Natural Grocers Brand Bulk Organic Paprika (optional for color)
- Combine the olive oil, sugar, and salt in a small saucepan and stir well until the sugar and salt begin to dissolve. Add the remaining ingredients and place over medium-low heat. Stir frequently for 5-8 minutes, until the mixture smells fragrant and the onion and garlic bits are lightly browned. The oil should not get too hot, adjust the heat as necessary to prevent the oil from bubbling. Note: If the oil starts to bubble, reduce the heat and lift the pan off the burner for a couple minutes before proceeding to prevent burning.
- Use immediately or allow to cool and then transfer into clean glass jars. Store in the refrigerator for up to three weeks.
per one tablespoon of hot chili crisp
| Calories | Carbs | Protein | Fat | Fiber |
|---|---|---|---|---|
| 99 kcal | 2 g | 1 g | 10 g | 1 g |