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This recipe for homemade Everything Bagel Chili Crisp is a fun fusion twist on chili crisp: a crunchy, savory, and spicy condiment to eat on… everything!
Chili crisp, which is said to have originated in Chinese cuisine, meets everyone’s favorite bagel seasoning (everything bagel seasoning). This must-have condiment is delicious on everything from rice to avocado toast, roasted vegetables, noodles. And it’s super easy to make at home with only 10 ingredients.
What’s in Everything Bagel Seasoning?
Everything bagel seasoning is a simple mix of dried garlic chips, onion, sea salt, poppy seeds, and sesame seeds. We’re keeping true to this mix with fried garlic chips, shallot crispies instead of onion and the rest of the gang–poppy seeds and black and white sesame seeds, plus flaky salt!
What’s in Chili Crisp?
Classic Chinese chili crisp is made with dried chilis and aromatics. There are so many variations on chili crisp, but you may find anise, bay leaves, and white or black peppercorns. Chinese chili crisp and oil is usually made with Szechuan chili flakes, which release more of a vibrant red colour (as seen in most chili oils). It’s common to find seeds, nuts, and other similar add-ins in a chili crisp. Even the Mexican Salsa Macha is made quite similarly, with peanuts, dried chilis and more!
How to Make Everything Bagel Chili Crisp
To make this twist on my two beloved condiments, you’ll apply the chili crisp method to everything bagel seasoning ingredients. Plus, add toasted sesame oil for extra warmth and nuttiness. And of course, chili, to make it chili crisp! But first, we’re going to fry the shallots and garlic to infuse the oil itself with maximum flavour and add some texture and crunch.
Which Oil for Chili Crisp?
You’ll want to use a neutral oil such as vegetable, canola, or sunflower. Olive oil, for example, will have too strong of a flavor for the condiment. I used safflower oil, and you can experiment with oils to see which you like best.
Do I Need a Thermometer?
Using a thermometer to make your chili crisp is not *essential*. However, I do highly recommend using one to measure the temperature of your oil. Aim for 225-245°F for best results.
If the oil is too hot, you may get a burnt flavour as your ingredients will literally scorch. At the same time, you need the oil to be hot enough to release flavour in the aromatics.
The first step is to infuse the oil with garlic and onion, frying each individually, removing from the oil and straining out any remains. Then you’ll reheat the same oil and pour it over the remaining ingredients to pick up the extra flavors and ignite that satisfying bubble!
What Kind of Chili Flakes Should I Use?
You can use conventional chili flakes for this. But note that you won’t get that classic chili oil red. You can use Szehcuan chili flakes for more of a Chinese fusion flavour, togarashi for a Japanese flavour, or gochugaru for a Korean flavour, which will also be milder in heat. I used a combination of gochugaru and aleppo pepper flakes.
For an extra twist, feel free to experiment with Mexican chilis. You can really get creative here!
Homemade Chili Oil Steps
follow these steps to make your Everything Bagel Chili Oil:
First, fry up the garlic + onion to create a crisp
Next, toast the sesame seeds
Reheat the infused oil
Place the remaning ingredients in a bowl and pour the hot flavored oil in (be sure to use a heat-safe bowl, some glass bowls crack)
Let the chili crisp sit and infuse
Finally, add back in remaning crisp ingredients, cool, and store!
How Long Can I Store Homemade Chili Crisp?
Store your fully cooled condiment in an airtight container or jar in the fridge for up to a month. Use a clean utensil each time to ensure it stays fresh.
How to Use Everything Bagel Chili Crisp
This can go on pretty much anything that needs extra texture, flavor or spice. I love to drizzle it on:
In a dry pan, toast sesame seeds for 2-3 minutes, shaking frequently, until nice and golden and aromatic. Remove from heat and set aside.
Infusing the oil and frying the crispy elements
First, we’re going to fill a small saucepan with cold oil. Add thinly sliced shallots to the pot while cold, and wait until you achieve a nice sizzle. Once the shallots are golden brown in colour, remove them from the pot with a slotted spoon. Set aside on a paper towel lined tray.
Strain the oil to remove any remaining sediment and return the oil to the pot. Next add your garlic to the oil and again, wait for a nice sizzle and look for a golden brown colour. Remove with a slotted spoon, set aside the garlic on a paper towel lined tray and strain the oil again.
Assembling the crisp
Prepare a large, heat safe bowl with your poppy seeds, toasted sesame seeds, chili flakes and salt.
Pour the strained oil into a pot once again, and this time we’re looking to heat our oil to 225-245F. It’s best to use a thermometer if you have one, but if not, test it by dropping in a small piece of vegetable trim, or a sesame seed to see if it fries up.
Once the temperature is achieved, carefully pour it over your ingredients in the bowl. It should start to sizzle up and bubble. After a few minutes, stir to make sure all of the ingredients hit the oil. Now let sit for about 20-30 minutes, until bubbling stops and the oil cools.
While the chili oil is infusing, gently crush your fried garlic and onion pieces with your palm or using a knife. Add both to your chili oil and stir to combine.
Finally, add your toasted sesame oil if desired, stir again to combine and if needed, add additional salt as you see fit.
Let cool completely and store in an airtight container.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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