Name: Seedless Chili Crisp
Prep time: 500 min
Cook time: 90 min
Ingredients: 2 pod Guajillo Chilis; ½ cup Thai Chilis; ½ cup Serrano Chilis; ½ cup Jalapeno Chilis; 2 bulb Yellow Onion (Any Onion is ok, Yellow, White, or Red); 3 bunch Green Onion; 2 bulb Garlic; ¼ cup Ginger (This is to equal the equivelent of ginger minced and filling 1/4 a cup.); 3 stalks Celery; 2½ cup Cooking Oil (Vegetable, Canola, Avocado, or Grape Seed Oil); 1 tsp Sesame Oil; 5 pod Start of Anise; 4 tsp Peppercorns; 2 tsp Sesame Seeds; 2 tsp Salt; 1 tsp MSG

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Seedless Chili Crisp

Julius Kelly (Chef Ignite)

This chili crisp recipe is not for the faint of heart! 🔥 Packed with a fiery blend of guajillo, Thai, serrano, and jalapeño chilis, this crisp delivers a serious kick - if you want it to. 🌶️ But there's more to it than just heat – we're talking layers of flavor and texture. Think crispy fried onions, garlic, and green onions, all infused with aromatic spices like star anise, ginger, and peppercorns. ✨ Perfect for adding a punch to noodles, eggs, rice dishes, and more! 🍳🍚 Dive into the full recipe and elevate your meals with this flavor bomb!

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Prep Time 8 20

Cook Time 1 30

Course Appetizer, Breakfast, Main Course, Snack

Cuisine Chinese

Servings spoonfulls

Calories 26 kcal

Equipment

1 Air Fryer or Oven
1 Medium sized Pot
1 Sieve for small to medium seeds
1 Small pan

Ingredients

2 pod Guajillo Chilis
½ cup Thai Chilis
½ cup Serrano Chilis
½ cup Jalapeno Chilis
2 bulb Yellow Onion Any Onion is ok, Yellow, White, or Red
3 bunch Green Onion
2 bulb Garlic
¼ cup Ginger This is to equal the equivelent of ginger minced and filling 1/4 a cup.
3 stalks Celery
2½ cup Cooking Oil Vegetable, Canola, Avocado, or Grape Seed Oil
1 tsp Sesame Oil
5 pod Start of Anise
4 tsp Peppercorns
2 tsp Sesame Seeds

Flavor Seasonings

2 tsp Salt
1 tsp MSG

Instructions

Prepare the vegetables and other ingredients:

Chop the green onions into about 1 inch pieces. Thinly cut the celery.
3 bunch Green Onion, 3 stalks Celery
Remove the skin, then julienne the onion
2 bulb Yellow Onion
Cut the ginger with skin into medium thick medallions.
¼ cup Ginger
Remove the stems and cut through the center of each pepper
½ cup Thai Chilis, ½ cup Jalapeno Chilis, ½ cup Serrano Chilis

Begin Phase 1 of the crisping process - oil fry with air fry

Set the air fryer to 225 degrees and set the timer for approx 2 hours. Add the green onions and celery spread evenly over two lightly oiled pans. Check very 10-20 mins after the first hour. When the green onions are crunchy remove them and set them aside. Do the same for the celery which will take a bit more time. Add more time as needed- until all moisture is exaporated and all is crispy.
3 bunch Green Onion, 3 stalks Celery, 2½ cup Cooking Oil
With a medium sized pot, fill it with the oil at medium heat (300°F). Place the jalapeno peppers and half of the garlic in the oil. Mix and check every few minutes for the peppers to begin to float and dry out first. The garlic will become golden brown all around. Remove the chilis and garlic when mostly dried out. Partially dry will be ok, there will be air frying later to remove any residual moisture. Set these ingredients to the side. And clean the oil by pouring it through a sieve. And put it back into the pot.
2 bulb Garlic, ½ cup Jalapeno Chilis
Repeat the previous step with all of the remaining oil and chilis.
½ cup Serrano Chilis, 2 bulb Garlic, ½ cup Thai Chilis
Repeat this process again with the yellow onions and star of anise.
2 bulb Yellow Onion, ¼ cup Ginger, 5 pod Start of Anise

Begin Phase 2 - air frying to remove any residual moisture and make extra crispy

Put any ingredients that aren't fully dehydrated and spread them over the two pans in the air fryer at 225°.
Let them roast until fully dehydrated and crack to touch.

Removing the seeds

Place all of the peppers in a bag or large bowl. The crush the pepper to release the seeds and free them up for the sieve. Now sife the seeds out and set them aside.

Roasting and pulverizing the seeds

Put a tsp of oil into a small pan, roast the peppercorns and chili seeds for about 3 mins at medium heat.
Next, in a food processor, add the peppercorns, chili seeds,, 1 star of anise (add more to taste). And process them into a fine powder.
4 tsp Peppercorns

Mix the ingredients in the blender.

Heat up the pot of oil at medium to about 275°F and turn off the heat.
Put all crispy ingredients into the blender and use the pulse button to break the ingredients down into small crunchy delicious pieces.
Pour the sesame seeds into the oil, clean the blender into the pot of oil.
Then finally add the pulverized peppercorn and chili see mix.
Stir the ingredients well, while adding: the Seasame Oil, Salt, and msg. Some soy sauce can be added as well - to task.
Enjoy!
1 tsp Sesame Oil, 2 tsp Sesame Seeds, 1 tsp MSG, 2 tsp Salt

Video

Notes

Nutrition

Serving: 1tspCalories: 26kcalCarbohydrates: 0.2gProtein: 0.1gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 4mgPotassium: 8mgFiber: 0.1gSugar: 0.1gVitamin A: 16IUVitamin C: 1mgCalcium: 1mgIron: 0.03mg

Keyword Chili Crisp, Condiments, Flavor Enhancer, Spicy, Vegan, Vegetarian

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