How to prepare
Chilli Crisp can be made with any high-smoke-point oil from neutral vegetable or canola oil to flavourful peanut, coconut or sesame oil. To make your own chilli crisp heat your oil (1-2Tbs per 1Tbs of dry blend – use less oil for a crispier crisp and more oil to make a chilli oil perfect for dribbling) until it reaches 180˚C (or the oil sizzles when you drop in a pinch of the dry blend), then carefully pour it over the Dry Chilli Crisp Blend in a heat-proof container. Stir to combine, and allow to cool completely before transferring to a sealable jar or container.
How to store
For best results, let it sit at least overnight in the refrigerator to marinate, then use within a month…although ours never lasts that long. The flavour will continue to develop and intensify over time. The heat will also intensify so if you like it milder it’s best to make smaller batches…often. Give it a good stir before using to mix up all the ingredients before using on your favourite dishes.
And speaking of favourite dishes… Use chilli crisp as you would any other hot sauce — drizzled (or dumped) on, noodles, ramen, stir-fry, sandwiches, dumplings, pizza, tacos, burritos, vegetables, eggs, avocado, and more, including sweeter treats like fresh fruit, chocolate, or even ice cream (why not give it a try!?!). It’s delicious on everything that needs a little more crunch and pizzazz. It’ll be sure to wake up the taste buds.
Made in Tasmania from all natural ingredients
Our 100% natural spice blends don’t contain any artificial flavours or colours. Commercial spices usually contain flowing agents, minerals, or anti-caking agents. Our blends do not. Because of this some clumping may occur over time. If it does, add some dry rice to the jar or bag. Or dry, spread out, in the oven at its lowest temperature setting, being very careful not to burn it. If you have access to a dehydrator a short time drying is the most effective solution.