March 23, 2026

Chili Crisp Crunch Oil

This chili crisp oil is bold, spicy, and packed with texture from crunchy peanuts and chili flakes. Infused with hot oil and simple spices, it adds heat, depth, and richness to any dish—perfect for drizzling over noodles, rice, eggs, and more.

WHAT MAKES THIS CHILI CRISP OIL SO GOOD

Real Crunch from Peanuts

This chili crisp doesn’t rely on just oil and flakes—it has real texture. The peanuts add a deep, nutty crunch that makes every spoonful feel substantial. Instead of just drizzling heat, you’re adding a layer of texture that elevates simple dishes into something more satisfying.

Layered Heat That Builds

Using both chili flakes and Thai chilis creates a more complex heat profile. It’s not just spicy on the first bite—it builds gradually and lingers. The optional habanero-style intensity from the Thai chilis lets you control how aggressive or balanced you want the heat to be.

Versatile Flavor Booster

This is one of those condiments that instantly upgrades anything. Spoon it over noodles, rice, eggs, pizza, or even roasted vegetables. It adds spice, richness, and crunch all at once, making even the simplest meals taste more intentional and bold.

STEP INSTRUCTIONS FOR CHILI CRISP CRUNCH OIL

Prep the chili base

In a heat-safe bowl, combine 3 tablespoons chili flakes, 1 tablespoon chili powder, 2 tablespoons sesame seeds, 1 teaspoon onion powder, ¼ teaspoon salt, and ¼ teaspoon MSG if using. Add ¼ cup peanuts (if not allergic) and 6 Thai chilis for extra heat (optional for more heat).

Heat the oil

Pour 1 cup of neutral oil into a saucepan and heat over medium heat until hot and shimmering. Avoid overheating, as oil that’s too hot can burn the spices and create bitterness.

Bloom the spices

Carefully pour the hot oil over the chili mixture. The mixture should immediately sizzle, which helps release the aroma and fully bloom the spices, sesame seeds, and peppers.

Stir and combine

Gently stir everything together to ensure all ingredients are evenly coated and infused with the hot oil, creating a balanced mixture of heat, flavor, and texture.

Cool and develop flavor

Allow the chili crisp to cool completely at room temperature. As it rests, the flavors deepen and the oil fully absorbs the spice and aromatics.

Store

Transfer to a sealed jar and store at room temperature or in the refrigerator. Stir before each use to redistribute the crunchy bits.

I was recently sick and craving something warm, but I couldn’t bring myself to eat canned soup. It just wasn’t hitting the way I needed it to. So instead, I made a homemade chicken noodle soup from scratch—something comforting, fresh, and actually flavorful. But I took it a step further and added a spoonful of my chili crisp oil, and that completely changed everything. The heat from the chili crisp gave the soup a bold kick that instantly helped clear my sinuses and get things moving. It wasn’t just comforting—it actually worked. The combination of the warm broth, tender chicken, and spicy oil made it feel like a reset in a bowl. It’s now something I’ll keep making anytime I’m feeling under the weather or just want something cozy with a little edge.

Full recipe here: Chicken Noodle Soup