Sauces & dressings · Condiments & glazes

Chili crisp

Name: Chili crisp
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 30 servings
Ingredients: 1 cup canola oil; 2 shallots shallots, sliced paper-thin; 1 head garlic, sliced thin; 1/2 cup red pepper flakes; 2 tbsp sesame seeds; 1 tbsp soy sauce; 1 tsp granulated sugar; 1/2 tsp salt

Chilli, garlic and shallot fried slowly in oil until everything turns crunchy and the oil turns red. It has gone from specialist shops to every menu in four years, and a spoonful rescues eggs, noodles, roast vegetables and the carrot salad on this site.

Time: 35 min (10 prep + 25 cook)
Servings: 30
Per serving: 83 kcal
Protein: 0 g

Ingredients

1 cup canola oil240 g
2 shallots shallots, sliced paper-thin60 g
1 head garlic, sliced thin40 g

In the bowl

1/2 cup red pepper flakes40 g
2 tbsp sesame seeds20 g
1 tbsp soy sauce18 g
1 tsp granulated sugar5 g
1/2 tsp salt3 g

Every ingredient links to its food page — same data, same score, same formula.

Steps

Put the pepper flakes, sesame seeds, sugar and salt in a heatproof bowl and set it by the stove.
Cook the shallots and garlic in the oil over low heat, 15–20 minutes, stirring often. Low and slow is the whole job — they should go slowly golden and crisp, not brown fast. Pull them the shade before you think, because they keep cooking.
Pour the hot oil and everything in it straight over the flakes in the bowl. It will bubble hard for a few seconds; that's what toasts the chilli.
Stir in the soy sauce once it has stopped sizzling and cool completely before jarring. Keeps a month in the fridge.

How do I read the score here?

As a warning about the jar, not the spoonful. It is nine-tenths oil by calories, so per 100 g it scores near the bottom — but nobody eats 100 g. A teaspoon on a bowl of vegetables is the honest serving, and that is how the per-serving numbers below are calculated.

Why this score

engineered against fullness

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

2% of kcal

13% water

7 g/Mcal

What pulls it down

12%

14%

How scores work

Computed on the finished dish, not an average of the parts: 2504 kcal goes into the pot, 426 g of ingredients comes out as ~380 g of food → 659 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories: 659
Protein: (2%); 4 g
Fat: (90%); 68 g
Carbohydrates: (8%); 14 g
of which sugar: 4 g
Fiber: 4 g
Sodium: 574 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More sauces & dressings

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.