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prep time
20 min
cook time
30 min
ready time
50 min
Keto Chili Crisp
Chili crisp has been the star condiment in many food videos on social media. It is a beautifully jazzed-up version of chili oil, filled with crunchy, flavorful bits. While this condiment is readily available in grocery stores, we recommend making it at home since it is super easy to prepare and much healthier.
What to serve this Keto chili crisp with?
Chili crisp is a very versatile condiment that can go on lots of food. Add it to your cooked meats, cheese, Keto salads, and sandwiches. It is even great on sunny-side-up eggs and soups. Believe it or not, this condiment has been very popular as a topping to ice cream!
How to store?
Chili crisp should be refrigerated for longer keeping. It will last one month in the refrigerator and stored in a sealed container. Note that it may solidify in the refrigerator, but it will come to room temperature in a few minutes.
How to customize this Keto condiment?
Even though most chili crisps look similar, the contents may be a bit different. Most recipes use vegetable or peanut oil as a base, but we use avocado oil since it’s healthier and less refined. You can use your oil of choice; many recipes use olive oil. Most crunchy elements consist of thinly sliced garlic and shallots (and sometimes ginger) fried until golden and crisp. Peanuts and other nuts can also add more crunch. The type of pepper determines the spiciness level. We are using a combination of serrano pepper and chili flakes for a milder condiment, but you can use dried árbol chiles, chiles japones, Kashmiri red chiles, or Korean chili flakes for a different flavor profile and spiciness level. Aromatics are also added to deepen the flavor. We only used a cinnamon stick, but typical aromatics for making chili crisp include cardamom, star anise, and nutmeg.
Net Carbs
0.9 g
Fiber
0.3 g
Total Carbs
1.4 g
Protein
0.6 g
Fats
14.4 g
134 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Avocado oil
0.75 cup
Serrano peppers, raw
1 each
Whole Small Shallot
1 1 whole
Garlic
6 clove
Peanuts
2 tbsp
Peppercorns
0.25 1 tablespoon
Crushed Red Pepper Flakes
2 tbsp
Paprika
0.5 tbsp
Soy sauce, low sodium
0.5 tbsp
Monk Fruit Sweetener
0.5 tsp
Salt
0.5 tsp
Cinnamon Stick
1 piece
Recipe Steps
steps 5
50 min
Step 1
Finely slice the shallot, garlic cloves, and serrano pepper. We used a mandolin for the shallot and garlic, but you can thinly slice them using a knife. Transfer to a saucepan.Step 2
Add the oil to the saucepan and place over medium-low heat for 20-30 minutes, stirring occasionally. Take the saucepan off the heat once the bits are browned but not burned. Avoid cooking on high heat or allowing the oil to smoke.Step 3
Strain the oil into a heat-proof bowl and allow to cool for 2-3 minutes. Reserve the fried aromatics. In the meantime, mix together chopped peanuts, crushed black peppercorn, chili flakes, paprika, soy sauce, sweetener, and salt in a bowl and add the cinnamon stick on top.Step 4
Pour the oil over the chili mixture and mix to combine. Let the oil cool for 10 minutes, then stir the crispy bits back in; they will have crisped up more. Transfer to a jar. Let the chili crisp cool entirely before consuming, preferably until it reaches room temperature.Step 5
Remove the cinnamon stick and stir the chili crisp. Serve over anything you’re consuming, from fried eggs, soups, sandwiches, meats, and many more. Store in an airtight container in the fridge.
