Keto Chili Crisp
How to Make It
Step 1
Finely slice the shallot, garlic cloves, and serrano pepper. We used a mandolin for the shallot and garlic, but you can thinly slice them using a knife. Transfer to a saucepan.
Step 2
Add the oil to the saucepan and place over medium-low heat for 20-30 minutes, stirring occasionally. Take the saucepan off the heat once the bits are browned but not burned. Avoid cooking on high heat or allowing the oil to smoke.
Step 3
Strain the oil into a heat-proof bowl and allow to cool for 2-3 minutes. Reserve the fried aromatics. In the meantime, mix together chopped peanuts, crushed black peppercorn, chili flakes, paprika, soy sauce, sweetener, and salt in a bowl and add the cinnamon stick on top.
Step 4
Pour the oil over the chili mixture and mix to combine. Let the oil cool for 10 minutes, then stir the crispy bits back in; they will have crisped up more. Transfer to a jar. Let the chili crisp cool entirely before consuming, preferably until it reaches room temperature.
Step 5
Remove the cinnamon stick and stir the chili crisp. Serve over anything you’re consuming, from fried eggs, soups, sandwiches, meats, and many more. Store in an airtight container in the fridge.
Ingredients
- Avocado oil – 0.75 cup
- Serrano peppers, raw – 1 each
- Whole Small Shallot – 1 1 whole
- Garlic – 6 clove
- Peanuts – 2 tbsp
- Peppercorns – 0.25 1 tablespoon
- Crushed Red Pepper Flakes – 2 tbsp
- Paprika – 0.5 tbsp
- Soy sauce, low sodium – 0.5 tbsp
- Monk Fruit Sweetener – 0.5 tsp
- Salt – 0.5 tsp
- Cinnamon Stick – 1 piece