Anti-Cookbook: Chili-Garlic Crisp

Just a little condiment that ends up going on or in about 30% of the food I eat.


  • 1 Qt. Neutral oil (Canola, Peanut, Vegetable)
  • 2 cups dried chilis (spicy!!)
  • 2 cloves garlic
  • Salt


  1. Put your chilis in a food processor or blender and completely obliterate them. Not like to the point of a powder, but you want the chunks to be seed-size or smaller.
  2. Give the garlic a small dice.
  3. Add chilis, salt and garlic to the oil in a small saucepan.
  4. Bring to about 185 degrees and continue cooking for as long as it takes for the garlic to stop releasing water bubbles and totally dry out. This could take hours, so make sure you are checking on it every now and then to make sure it’s remaining at a suitable temperature and that the garlic isn’t burning.

The resulting oil is bright orange on the plate and the fried chili and garlic adds a nice crunch on top of just about anything. As per usual, I’m not sure how a chili crisp is made traditionally, but I think this one is as close as it could be.,