Skip to content
Don't Miss Out! Saffron Salt Is Leaving Soon | Free Shipping On Orders $59+
Don't Miss Out! Saffron Salt Is Leaving Soon | Free Shipping On Orders $59+

Test Kitchen Approved

Tingly Szechwan Chile Crisp

Tingly Szechwan Chile Crisp

Tingly Szechwan Chile Crisp

Recipe By Michael Kimball, Savory Spice Test Kitchen

Yields

1/2 cup

Cooking Time

3 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

Chile crisp (or chili crisp) is easy to make with a huge flavor payoff. This trendy condiment adds texture, sweet heat, and a tongue-tingling sensation from Szechwan Peppercorns to noodles, rice, soups, veggies, and even vanilla ice cream!

Ingredients

Savory Spice ingredients in this recipe

  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

    View full details
    Sale
  • Crushed Aleppo Peppers

    Our Crushed Aleppo Peppers are a mouthwatering, moderately hot blend of Aleppo pepper flakes. The Aleppo pepper is also known as the Halaby pepper....

    View full details
  • Szechwan (Szechuan) Peppercorn

    The Szechwan Peppercorn (or Szechuan peppercorn) provided a tingling flavor sensation like no other spice in the world. Szechuan peppercorns are ...

    View full details
  • Freeze Dried Scallions

    Freeze Dried Scallions are a mild & oniony addition most soup, salad & sauce recipes. Use these dried green onions in egg recipes like quic...

    View full details
    Sold out
  • Garlic Salt

    This is a simple but essential blend to have handy in your cupboard. The key is our combination of both traditional and roasted garlic powders whic...

    View full details
  • Ground Ginger

    Our quality Ground Ginger is freshly ground & is an ideal ingredient for most of your favorite baked goods recipes. Ground ginger is also a com...

    View full details

Directions

In a small pan over medium heat, dry toast Minced Garlic, Crushed Aleppo Chiles, Szechwan Peppercorns, and Freeze Dried Scallions for 30 to 90 seconds until fragrant. Be careful not to burn. Add vegetable oil, brown sugar, Garlic Salt, and Ground Ginger to pan. Stir for 1 to 2 min. until sugar has dissolved. Transfer to an airtight container. Chile crisp will keep for one month in the refrigerator.