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