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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

    This dehydrated garlic can save time with recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and it prevents your hands...

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  • Crushed Aleppo Chiles

    A mouthwatering, moderately hot blend of Aleppo pepper flakes. Sprinkle on slices of pizza, salads, or in a bowl of chili. Around a 3-4 in overall ...

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  • Szechwan (Szechuan) Peppercorns

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

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  • 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...

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  • Garlic Salt

    A simple, but essential seasoning salt to have in your pantry. The key is combining both our traditional garlic and roasted garlic powders, giving ...

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  • Ground Ginger

    This freshly ground ginger is a must-have baking ingredient. Use to make gingerbread, cookies, or for pumpkin pie. While it's perfect for baked goo...

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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.