Homemade Chili Crunch

Serves 4
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Directions

  1. 1In a large heatproof bowl, combine the dried garlic, dried onions, chili flakes, sesame seeds, sugar, salt, paprika, and soy sauce.
  2. 2Heat the avocado oil in a saucepan until it reaches 340°F (171°C).
  3. 3Carefully pour the hot oil over the bowl of ingredients.
  4. 4Stir well to combine, then let it sit and settle for about 10 minutes.
  5. 5Once slightly cooled, pour the mixture evenly into four 6-ounce jars, making sure both the oil and solids are evenly distributed.
  6. 6Store in the refrigerator.

Ingredients

  • 0.5 cup dried garlic
  • 0.5 cup dried onions
  • 0.5 cup red chili flakes
  • 0.5 cup toasted sesame seeds
  • 0.125 cup sugar
  • 1 tsp salt
  • 1 tbsp paprika
  • 0.25 cup soy sauce
  • 2.5 cups avocado oil

Equipment

large heatproof bowlsaucepanjars

Tips

  • If the oil solidifies in the fridge, just leave the jar out at room temperature for a few minutes to re-liquify.
  • Most store-bought chili crunch contains MSG and palm oil, and is not always kosher.