What's the best way to store crispy chili oil?

I store it in a clean, sealed jar in the refrigerator. This way it will keep for about 2 weeks. Let it come to room temperature before use, or warm it very briefly.

Is this chili oil very spicy?

No, it's mainly herbaceous and full of flavor. The chili flakes add a kick, but it certainly doesn't have to be extremely spicy.

Can I use a different oil?

Yes, that's possible. Sunflower oil or grapeseed oil also work very well, as long as you use a neutral oil.

Why aren't my shallots getting crispy?

Usually, they're cut a bit too thick or needed a bit more baking time. Cut them as thinly as possible and keep a close eye on them in the air fryer.

What can I use this crispy chili oil with?

I love using it on noodles, rice, pizza, pasta, dumplings, eggs, soup, or grilled vegetables. Even a simple sandwich with a fried egg gets an instant upgrade.

Crispy Chili Oil Air Fryer

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20min

•

Gemakkelijk

This crispy chili oil is truly one of those flavor bombs that you see popping up everywhere, and for good reason! That delicious spicy oil with crispy shallots… I'm crazy about it. And the best part? You can make it yourself in the air fryer. And no, it's not super spicy as the name suggests; it's mostly bursting with flavor. A real winner to always have in your kitchen cupboard or fridge!

Also try this garlic version. And be sure to check out my other Airfryer recipes!

Ingredients

What do you need?

Quantity: ± 1 jar (approx. 300 ml)

6 shallots
250 ml
peanut oil
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon chili flakes
1 teaspoon cinnamon
1 teaspoon sugar
1 teaspoon paprika powder
1 tablespoon sesame seeds

Make it veggie!

This recipe is naturally fully vegetarian and vegan, so you don't need to make any adjustments.

Preparation method

How do you make this?

Peel the shallots and slice them very thinly, preferably with a mandoline, to get nice even slices.

Mix the finely sliced shallots with the peanut oil in the baking accessory or a heatproof dish for your air fryer.

Bake for 10 to 15 minutes at 160°C until the shallots are golden brown and crispy. Stir halfway through and keep a close eye on them to prevent burning.

Meanwhile, put the garlic, ginger, chili flakes, cinnamon, sugar, paprika powder and sesame seeds in a heatproof bowl or jar.

Remove the hot oil with the crispy shallots from the air fryer and immediately pour it over the spice mix.

Stir well so that the garlic, ginger, chili flakes, cinnamon, sugar, paprika powder and sesame seeds release their flavors beautifully into the oil.

Let cool completely and scoop everything into a clean, sealable jar.

Store the crispy chili oil in the refrigerator and let it come to room temperature before use.

Tips

Use a mandoline for extra fine shallots; this will make them crispier faster.
Do not let the oil darken too much, otherwise, it will develop a bitter taste.
This chili oil is delicious over noodles, rice, dumplings, pizza, pasta, or on a fried egg.
Also great as a finishing touch on soup, grilled vegetables, or roasted potatoes.
Want it spicier? Add extra chili flakes.
Storage
In the refrigerator: Keeps for up to 2 weeks in a tightly sealed, clean jar.
In the freezer: Not recommended, as the texture of the crispy shallots will be lost.
Reheating: Allow to come to room temperature or briefly warm in a bain-marie until the oil becomes liquid again.