Move over sriracha—this crispy chili oil is about to become your new obsession. Inspired by traditional Sichuan chili crisp, this homemade version is 100% vegan and packed with crunchy texture, deep heat, and savory umami. Whether you’re spooning it onto noodles, rice bowls, tofu, or even avocado toast, this oil adds flavor fireworks to every bite.

Forget bland store-bought options—this recipe brings serious punch. We’re layering chili flakes, toasted sesame, Sichuan peppercorns, garlic, herbs, and peanuts before pouring over shimmering hot oil. A splash of soy sauce and rice vinegar balances the heat with salty-sour umami that keeps you coming back for more.

🥄 One jar. Infinite flavor possibilities. Drizzle it. Dip it. Mix it. It’s a flavor-boosting powerhouse.

Why You’ll Love This Chili Oil

  • Crispy, spicy, and aromatic
  • 100% vegan and gluten-free
  • Big flavor in every spoonful
  • Customizable heat and crunch level
  • No preservatives—just whole, real ingredients

How to Make Crispy Chili Oil (The Easy Way)

In a heat-proof bowl, stir together chili flakes, sesame seeds, Sichuan peppercorns, garlic, cilantro, spring onion, peanuts, sugar, and salt.
Mix dry ingredients
 In a heat-proof bowl, stir together chili flakes, sesame seeds, Sichuan peppercorns, garlic, cilantro, spring onion, peanuts, sugar, and salt.
Step 2: Pour and sizzle Carefully pour hot oil over the dry mix. It’ll sizzle and pop—gently stir to combine.
Pour and sizzle
 Carefully pour hot oil over the dry mix. It’ll sizzle and pop—gently stir to combine.
adding soy sauce and rice vinegar.
Add liquids
 Once it cools slightly, stir in soy sauce and rice vinegar.
Crispy chili oil
Cool and jar
 Transfer to clean, heatproof jars and refrigerate promptly. Use within 4 days and discard any leftovers.

(Scroll to the recipe card below for exact ingredients and measurements.)

Storage Tips for Chili Oil

  • Refrigerate promptly in clean, covered containers. This recipe contains fresh garlic and herbs, so it is not suitable for room-temperature storage.
  • Always use a clean spoon to scoop it out, and return the jar to the fridge after serving.
  • Use within 4 days and discard any leftovers. Adding more oil or vinegar does not make this recipe safe for longer storage.
  • Label your jar with the date you made it so you can enjoy it within the 4-day limit.

Ingredient Substitutions for Chili Oil

Original IngredientSuggested Swap
Sichuan peppercornsCracked black pepper or omit
Avocado oilLight olive oil or rice bran oil
PeanutsToasted cashews, sunflower seeds
Soy sauceTamari or coconut aminos
Rice vinegarApple cider vinegar (mild)

Customization Ideas for your Chili Oil

  • Make it smokier: Add a touch of smoked paprika or toasted cumin.
  • Sweeter kick: Increase the sugar to 2 tablespoons.
  • Nut-free version: Replace peanuts with roasted pumpkin or sunflower seeds.
  • Extra garlic bomb: Double the garlic or try fried shallots too.
  • Super-crunchy edition: Add puffed quinoa, fried garlic slices, or crispy rice.

How to Use Crispy Chili Oil

This chili oil goes with everything. Here are just a few ideas:

  • Stir into instant noodles or ramen
  • Drizzle over dumplings or potstickers
  • Toss with roasted vegetables
  • Spoon onto avocado toast
  • Mix into peanut dipping sauces or dressings
  • Spoon it over my pan fried baby potatoes for an easy, golden, one-pan side. 

Want even more ideas? Use it to spice up fried rice, grain bowls, or even vegan pizza.

FAQ: Crispy Chili Oil

How long does homemade chili oil last?

Refrigerate promptly and use within 4 days, then discard any leftovers. Because this recipe contains fresh garlic and herbs, it is not shelf-stable. Covering the solids with oil does not extend its safe storage time.

Can I make it less spicy?

Yes! Use fewer chili flakes or choose a mild variety like Aleppo or gochugaru.

Why is my oil splattering?

Make sure all fresh ingredients (like cilantro or green onions) are completely dry. Water causes oil to pop.

Can I skip the Sichuan peppercorns?

You can, but they add that signature tingling effect. Substitute with a pinch of black pepper if needed.

What oil is best for chili crisp?

Use a neutral, high-smoke-point oil like avocado, rice bran, or light olive oil.

Is this gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari.

Final Thoughts

If there’s one condiment that deserves a permanent spot in your fridge, it’s this crispy chili oil. It’s the kind of recipe that makes you wonder how you ever lived without it—bold, versatile, and completely addicting.

What makes it truly special is how adaptable it is. Whether you’re keeping it mild or cranking up the heat, skipping the peanuts or doubling the garlic, this chili crisp is yours to play with. And once you try it, there’s no going back to the store-bought version. Ditch the bland, embrace the bold — explore vibrant vegan meals at Dr. Vegan!

crispy chili oil

Crispy Chili Oil

5 from 10 reviews
This crispy chili oil is your new secret weapon for elevating any dish—think noodles, rice bowls, dumplings, stir-fries, and even avocado toast. Packed with layers of heat, umami, and crunch from toasted sesame, Sichuan peppercorns, garlic, and peanuts, this oil adds that addictive bite you’ll want on everything. It’s easy to make and customizable. Refrigerate promptly, enjoy within 4 days, and discard any leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 44 tbsp
Course: Condiment, sauce
Cuisine: Asian, Chinese
Calories: 108
Ingredients Equipment Method Nutrition

Ingredients
  

  • 1/2 cup red-chili flakes
  • 4 tbsp toasted sesame seeds
  • 1 tbsp crushed Sichuan peppercorns
  • 3 garlic cloves, minced
  • Small handful fresh cilantro, finely chopped (pat completely dry)
  • Small handful spring-onion greens, thinly sliced (pat completely dry)
  • 1/3 cup roasted peanuts, lightly crushed
  • 1 tbsp granulated sugar
  • 1 tbsp fine salt
  • 2 cups avocado oil (or another neutral, high-smoke-point oil such as light olive, high-oleic sunflower, or rice-bran)
  • 3 tbsp light soy sauce
  • 2 tbsp unseasoned rice vinegar

Equipment

  • Heat-proof glass jar with lid
  • Medium saucepan
  • Heatproof bowl (metal or glass)
  • Fine mesh strainer
  • Mixing spoon or spatula
  • Chopping Board and Knife

Method
 

  1. Combine dry mix
    In a heat-proof bowl (1 L/1 qt or larger) stir together the chili flakes, sesame seeds, Sichuan peppercorns, garlic, cilantro, spring onion, peanuts, sugar and salt.
  2. Heat the oil
    – Pour the oil into a small saucepan. Warm over medium heat until it reaches about 190 °C / 375 °F—hot and shimmering, with the first wisps of smoke.
    – No thermometer? Drop in a sesame seed; it should sizzle briskly but take 4–5 seconds to brown.
  3. Pour over the spices
    – Place the bowl on a heat-safe surface and slowly ladle or stream the hot oil over the spice mixture. The contents will bubble and crackle for 20–30 seconds. Gently stir until the sizzling subsides and everything is coated.
  4. Add liquid seasonings
    – Wait about 1 minute for the temperature to fall below boiling. Stirring constantly, drizzle in the soy sauce, then the rice vinegar. Expect a brief, mild sizzle.
  5. Cool and jar: Transfer to clean, heatproof jars with enough room for the batch. Refrigerate promptly in covered containers. Use within 4 days and discard any leftovers. This fresh garlic and herb oil is not shelf-stable; adding more oil does not extend its safe storage time.

Nutrition

Calories: 108kcalCarbohydrates: 2gProtein: 1gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 276mgPotassium: 68mgFiber: 1gSugar: 1gVitamin A: 797IUCalcium: 18mgIron: 1mg

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