Homemade Crispy Chili Oil (Vegan, Easy & Addictive)
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
- Lasts for weeks in the fridge
- 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.
Carefully pour hot oil over the dry mix. It’ll sizzle and pop—gently stir to combine.
Once it cools slightly, stir in soy sauce and rice vinegar.
Transfer to a clean jar. Make sure solids are submerged. Let it cool, then seal and refrigerate.
(Scroll to the recipe card below for exact ingredients and measurements.)
Storage Tips for Chili Oil
- Refrigerate after cooling completely to preserve freshness.
- Always use a clean spoon to scoop it out—this prevents contamination.
- For longer storage (up to 2 months), top off the jar with a little more oil to fully cover the solids.
- The flavors continue to develop over time. It’s even better after 2–3 days.
Ingredient Substitutions for Chili Oil
| Original Ingredient | Suggested Swap |
| Sichuan peppercorns | Cracked black pepper or omit |
| Avocado oil | Light olive oil or rice bran oil |
| Peanuts | Toasted cashews, sunflower seeds |
| Soy sauce | Tamari or coconut aminos |
| Rice vinegar | Apple 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
Want even more ideas? Use it to spice up fried rice, grain bowls, or even vegan pizza.
FAQ: Crispy Chili Oil
Stored in a clean, sealed jar in the fridge, it lasts up to 1 month (or longer if oil covers the solids).
Yes! Use fewer chili flakes or choose a mild variety like Aleppo or gochugaru.
Make sure all fresh ingredients (like cilantro or green onions) are completely dry. Water causes oil to pop.
You can, but they add that signature tingling effect. Substitute with a pinch of black pepper if needed.
Use a neutral, high-smoke-point oil like avocado, rice bran, or light olive oil.
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
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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Cool and jar– Stir every minute or so until the mixture is just warm. Transfer to a clean 500 ml jar, making sure the solids are fully submerged in oil. Let it cool to room temperature, then seal.