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Test Kitchen Approved

Tingly Szechwan Chile Crisp

Recipe By Michael Kimball, Savory Spice Test Kitchen


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!


Savory Spice ingredients in this recipe

  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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  • Crushed Aleppo Peppers

    The Aleppo pepper, also known as a Halaby pepper, is named after the city in northern Syria famous for its chiles. Grown in the Middle East, these ...

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  • Szechwan (Szechuan) Peppercorn

    Szechwan (also spelled Szechuan) peppercorns are a true taste sensation like none other in the spice world. They are very fragrant, slightly woody...

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  • Freeze Dried Scallions

    Scallions, or green onions, are actually a variety of immature onions. We offer the more desirable green leaf portion of this bulbed onion. By free...

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  • 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...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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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.