When I moved to Texas, I experienced culture shock in many ways. My midwestern background and palate were different from my new environment and its spicy cuisine. Truthfully, the food was the easiest part of the move because I quickly discovered how much I loved spicy recipes. Tex-Mex food was the gateway to my chile-filled future, and it set me on a journey to find new ways to infuse my meals with spice. These recipes with chili crisp do just that.
Chili crisp is an oil-based sauce made with dried chiles and other aromatics, like onion, garlic, sesame seeds, dried shrimp, soybeans or peanuts. The crunchy bits are suspended in a bright red oil, though no two brands are exactly the same. You can make homemade chili crisp if you want to keep the spice to a minimum, as most are pretty fiery. Some do lean more toward the savory side, and all of them have layers of flavors and a chunky texture that crackles between your teeth.
It’s most well-known as an Asian sauce to spoon over dumplings, soups or rice bowls, but chili crisp doesn’t have to be limited to a specific cuisine. It doesn’t even have to be used as a topping! We love mixing chili crisp into biscuit batter, layering it in grilled cheese sandwiches and cooking it with eggs. Some of these recipes also make use of just the oil, making them a great option if you’ve scooped out all the bits and need to finish the rest of the jar.
1/14
Chili Crisp Grilled Cheese
From the Recipe Creator:
Level up your grilled cheese with some chili crisp. It adds a nice heat that goes perfectly with the melty, buttery grilled cheese. —Josh Rink, Milwaukee, Wisconsin
Nutrition Facts:
1 sandwich: 618 calories, 45g fat (24g saturated fat), 106mg cholesterol, 1174mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 21g protein.
This cheesy, spicy sandwich cleverly uses chili crisp in two ways. First, the oil is combined with mayonnaise, butter and Parmesan cheese to slather on the outside of the bread before toasting. Then, more chili crisp is drizzled over cheddar and mozzarella to add chile-flecked goodness to the cheese filling. It’s a simple sandwich, but the condiment seriously upgrades a classic grilled cheese.
2/14
Chili Crisp Chickpeas
From the Recipe Creator:
You can eat these crispy chickpeas on their own, or add them to salads for a nice crunch! —Julie Ruble, Charlotte, North Carolina
Nutrition Facts:
1/3 cup: 138 calories, 3g fat (0 saturated fat), 0 cholesterol, 648mg sodium, 23g carbohydrate (5g sugars, 5g fiber), 5g protein.
You only need three ingredients to make a chile-infused version of this protein-packed, crunchy snack. To ensure your chickpeas become crispy, generously coat them with oil and stir them occasionally while roasting. I’ve found the easiest way to strain out the chili crisp oil is to let the jar stand at room temperature for a few minutes so the oil rises to the top. If you end up with any bits in the strainer, toss them with the chickpeas before serving.
3/14
Chili Crisp Eggs
From the Recipe Creator:
These sunny-side up eggs are cooked in chili crisp, an infused oil studded with crunchy fried peppers and other aromatics. They’re great with toast for breakfast, but they’re particularly delicious served over rice. The bright-red seasoning and runny yolks turn a bowl of rice into an instant meal. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
2 eggs: 195 calories, 15g fat (4g saturated fat), 370mg cholesterol, 1180mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 12g protein.
Sure, you can spoon chili crisp over your fried eggs after cooking them. But actually cooking the eggs in chili crisp makes every bite filled with toasty chile flavor. Using medium heat to cook the eggs helps the whites maintain soft edges and prevents the added flakes from burning or blackening.
4/14
Chili Crisp Biscuits
From the Recipe Creator:
I added chili crisp to my favorite butter swim biscuits. Spice lovers can’t get enough of this mash-up biscuit recipe! —Margaret Knoebel, Milwaukee, Wisconsin
Nutrition Facts:
1 biscuit: 287 calories, 13g fat (8g saturated fat), 35mg cholesterol, 952mg sodium, 36g carbohydrate (4g sugars, 1g fiber), 6g protein.
A butter swim biscuit is a fluffy, buttermilk biscuit with a browned, caramelized bottom. It’s the result of cooking the dough in a generous pool of butter rather than adding the butter to the dough. This recipe embraces that concept, plus it includes stirring chili crisp into the batter and brushing it over the top after baking for a beautiful presentation and deep flavor. If you need to make these immediately but are out of buttermilk, try using a buttermilk substitute.
5/14
Smashed Chili Crisp Cucumber Salad
From the Recipe Creator:
This is one of my favorite ways to eat cucumbers! They stay crisp, cool and refreshing while picking up a fiery kick from the chili crisp. Smashing the cucumbers with the back of your knife creates craggy surfaces that absorb dressing far better than simple slices. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1/2 cup: 80 calories, 2g fat (0 saturated fat), 0 cholesterol, 1178mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 2g protein.
Smashing cucumbers creates craggy edges that will hold onto all the chunky bits in the chili crisp vinaigrette. This recipe calls for an important first step: tossing the cucumber pieces with salt and sugar. This pulls water out of the cucumbers and ensures the spicy, tangy dressing won’t become watery. After you make it once, this might just become your new go-to cucumber salad recipe.
6/14
Chili Crisp Salmon with Avocado and Cucumber Salad
From the Recipe Creator:
I love a California roll, but I’m not always in the mood for a big serving of rice to weigh me down. This recipe captures the deliciousness of that sushi roll, but I brightened it up with a chili crisp oil vinaigrette. —Kristyne Mcdougle Walter, Lorain, Ohio
Nutrition Facts:
1 serving: 589 calories, 37g fat (6g saturated fat), 85mg cholesterol, 903mg sodium, 36g carbohydrate (27g sugars, 6g fiber), 31g protein.
How good does this sound: Chili crisp-crusted salmon served with a fresh, creamy salad of pickled ginger, avocado, cucumber and honey-chili crisp vinaigrette. Yum! It’s a meal easy enough for a weeknight that tastes like a restaurant-worthy salmon recipe. This dish has many great flavors, but the crunchy texture and tingly heat really give it a unique identity.
7/14
Rice Paper Breakfast Pizza
From the Recipe Creator:
This breakfast pizza was inspired by a Vietnamese street food snack called banh trang nuong. Heating the rice paper in a skillet crisps up the bottom, and a layer of Parmesan cheese underneath makes it even crispier. Top the savory base with your favorite breakfast toppings. —Lindsay Mattison, Beaverton, Oregon
Nutrition Facts:
1 serving: 344 calories, 22g fat (8g saturated fat), 399mg cholesterol, 856mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 25g protein.
These breakfast pizzas are a great way to use rice paper and make an easy, satisfying meal at the same time. Since rice paper has a very light, almost neutral flavor, it’s ideal for showcasing all the savory flavors in this recipe. This one is a great recipe to finish up an almost-empty jar of chili crisp, since a small amount goes a long way here.
8/14
Easy Dumpling Soup
From the Recipe Creator:
Frozen potstickers are cooked in a flavorful broth to make this easy dumpling soup. It’ll warm you up from the inside out on a cold winter day! —Susan Bronson, Rhinelander, Wisconsin
Nutrition Facts:
1 serving: 265 calories, 13g fat (3g saturated fat), 27mg cholesterol, 1339mg sodium, 26g carbohydrate (4g sugars, 3g fiber), 11g protein.
Dropping frozen potstickers into a miso-enriched broth makes this soup taste like it simmered all day, but it’s ready in just 30 minutes. Spoon chili crisp over each bowl to wake up the earthy mushrooms and enhance the sharpness of the fresh ginger. If you have time, try using homemade chicken potstickers, which freeze beautifully, so you can always have some ready to go.
9/14
Crispy Rice Paper Dumplings
From the Recipe Creator:
These crispy rice paper dumplings make a flavorful and easy lunch or dinner—with a craveable crunch! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 dumpling with about 1/2 teaspoon sauce: 50 calories, 2g fat (0 saturated fat), 12mg cholesterol, 348mg sodium, 5g carbohydrate (1g sugars, 0 fiber), 4g protein.
These pan-fried dumplings feature chili crisp in the ground chicken filling to add richness to the lean meat, and again in the accompanying dipping sauce. The rice paper wrapper is lighter than a wheat-based wonton wrapper, so the bold flavors of the chili crisp really shine through.
10/14
Crispy Rice Salad
From the Recipe Creator:
Made with crispy rice, a variety of veggies and a sesame-soy dressing, this recipe is a healthy, one-pan meal bursting with a variety of textures and great flavor. —Suzanne Podhaizer, St. Johnsbury, Vermont
Nutrition Facts:
1 serving: 584 calories, 31g fat (3g saturated fat), 0 cholesterol, 915mg sodium, 65g carbohydrate (8g sugars, 7g fiber), 13g protein.
This recipe is a two-for-one if you’re looking for ways to use tahini and want to use up a jar of chili crisp. Crispy baked rice and fresh veggies are tossed in a garlicky tahini dressing for a hearty salad that feels light and fresh. Adding spicy chili crisp is a great way to contrast the earthy tahini, so feel free to whisk extra into the dressing if you love heat.
11/14
Lucy Wang’s Elevated Avocado Toast
From the Recipe Creator:
A sunny-side up egg and a little zing on top are all you need to make restaurant-grade avocado toast right in the comfort of your home. I’ll show you how. —Lucy Wang, Los Angeles, California
A drizzle of chili crisp over a sunny-side up egg adds a welcome kick to breakfast, but it’s especially satisfying on creamy avocado toast. You can also mash the avocado and chili crisp together and spread it over the toast for a slightly easier-to-eat version.
12/14
Bao Buns (Baozi)
From the Recipe Creator:
Baozi are steamed buns with a simple pork filling and a yeasted dough. Practice makes perfect with the wrapping and pleating of the dough, but after you get it down pat, you’ll be glad you learned the skill! —Tria Wen, San Francisco, California
Nutrition Facts:
1 steamed bun: 116 calories, 4g fat (1g saturated fat), 11mg cholesterol, 219mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 6g protein.
These homemade steamed buns are made by folding yeasted dough around an aromatic filling of ground pork, ginger and sesame oil. You can dip them in spicy chili crisp or tangy black vinegar—or mix the two together with a splash of soy sauce to make a quick sauce that tastes great with any dumpling recipes.
13/14
Miso-Roasted Carrots
From the Recipe Creator:
These miso-roasted carrots are the perfect way to upgrade plain ol’ steamed veggies as a side dish for supper. —Lauren Habermehl, Pewaukee, Wisconsin
Nutrition Facts:
1 serving: 132 calories, 6g fat (1g saturated fat), 0 cholesterol, 753mg sodium, 19g carbohydrate (12g sugars, 3g fiber), 2g protein.
Chili crisp adds a flavorful, elegant finishing touch to any simple carrot recipe. Serve extra sauce on the side so those who enjoy a lot of spice can add even more to their plate.
14/14
Dumpling Lasagna
From the Recipe Creator:
Our take on the viral recipe transforms flavorful pork dumplings into an easy lasagna-style dish. —Susan Bronson, Rhinelander, Wisconsin
Nutrition Facts:
364 calories, 21g fat (7g saturated fat), 78mg cholesterol, 626mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 24g protein.
Instead of folding individual dumplings, we tried layering wonton wrappers with a ginger-garlic pork filling to create lasagna. And it totally worked! The dish is steamed rather than baked, so the lasagna turns out really nice and soft. The chili crisp topping adds a welcome pop of crunchy texture at the end.