Homemade Chili Crunch
Homemade Chili Crunch
Ingredients
- 1/2 cup dried garlic, minced or flakes
- 1/2 cup dried onion, flakes
- 1/2 cup chili flakes
- 1/2 cup toasted sesame seeds
- 1/8 cup sugar
- 1 teaspoon salt
- 1 tablespoon paprika
- 1/4 cup soy sauce
- 2 1/2 cups avocado oil
Instructions
- 1
In a large bowl, combine all the dry ingredients: dried garlic, dried onion, chili flakes, toasted sesame seeds, sugar, salt, and paprika. Mix them thoroughly until well combined.
⏱️ 3 min
- 2
Add the soy sauce to the dry ingredient mixture in the bowl and stir briefly to incorporate.
⏱️ 1 min
- 3
In a separate pot, heat the avocado oil over medium-high heat until it reaches a temperature between 325°F and 340°F. Use a kitchen thermometer to accurately monitor the temperature.
⏱️ 8 min•🌡️ 325
- 4
Carefully and slowly pour the hot avocado oil over the mixture of dry ingredients and soy sauce in the bowl. The mixture will sizzle and bubble vigorously, which is normal and part of the process.
⏱️ 1 min
- 5
Stir the chili crunch mixture thoroughly with a spoon, ensuring all ingredients are fully coated and combined. Continue stirring for a minute or two as it cools slightly.
⏱️ 2 min
- 6
Once the chili crunch has cooled down enough to handle, spoon it into small, clean, and sterilized glass jars. This recipe yields approximately 4 jars, each holding about 6 ounces.
⏱️ 5 min
- 7
Securely seal the jars and label them 'Chili Crunch'. Store in a cool, dark place or refrigerate for extended freshness.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chili Crunch
Ingredients
- 1/2 cup dried garlic, minced or flakes
- 1/2 cup dried onion, flakes
- 1/2 cup chili flakes
- 1/2 cup toasted sesame seeds
- 1/8 cup sugar
- 1 teaspoon salt
- 1 tablespoon paprika
- 1/4 cup soy sauce
- 2 1/2 cups avocado oil
Instructions
- 1
In a large bowl, combine all the dry ingredients: dried garlic, dried onion, chili flakes, toasted sesame seeds, sugar, salt, and paprika. Mix them thoroughly until well combined.
⏱️ 3 min - 2
Add the soy sauce to the dry ingredient mixture in the bowl and stir briefly to incorporate.
⏱️ 1 min - 3
In a separate pot, heat the avocado oil over medium-high heat until it reaches a temperature between 325°F and 340°F. Use a kitchen thermometer to accurately monitor the temperature.
⏱️ 8 min•🌡️ 325 - 4
Carefully and slowly pour the hot avocado oil over the mixture of dry ingredients and soy sauce in the bowl. The mixture will sizzle and bubble vigorously, which is normal and part of the process.
⏱️ 1 min - 5
Stir the chili crunch mixture thoroughly with a spoon, ensuring all ingredients are fully coated and combined. Continue stirring for a minute or two as it cools slightly.
⏱️ 2 min - 6
Once the chili crunch has cooled down enough to handle, spoon it into small, clean, and sterilized glass jars. This recipe yields approximately 4 jars, each holding about 6 ounces.
⏱️ 5 min - 7
Securely seal the jars and label them 'Chili Crunch'. Store in a cool, dark place or refrigerate for extended freshness.
⏱️ 2 min