7-Minute Chili Crisp Recipe

7-Minute Chili Crisp Recipe .Stovetop or microwave. Save 💰and make your own. This stuff is amazing! I add it to almost everything and it truly ups the flavor!!! ✅Makes 2 cups (feel free to make half the recipe as needed) ✅Ingredients: 1 ¼ cups grapeseed, avocado oil, or vegetable oil ½ cup thinly sliced shallots 8 large cloves garlic, thinly sliced 1 cup crushed red pepper (red chili flakes) 1 cinnamon stick 1 tablespoon maple syrup 1 tablespoon tamari or soy sauce 2 teaspoons grated or finely minced ginger ½ teaspoon salt or to taste ✅Place the shallots, garlic, and oil in a microwave safe dish. Cook in the microwave uncovered for about 7 minutes, or continue to cook one minute at a time until the shallots and garlic are golden brown and crispy. Or simmer stovetop in a saucepan. (Try to cut them about the same thickness so they cook evenly.) Set aside to cool for 1 minute. Add the crushed red pepper, cinnamon stick, maple syrup, tamari, ginger, and salt. Mix well to combine. Add more oil as needed to submerge ingredients. ✅Note: Chili crisp should be refrigerated in an airtight container for up to 2 weeks. It is important that the garlic and shallots are fried until fully crisp to minimize as the risk of botulism. You can make half the recipe, or freeze some on the same day you make it for later use.

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