Chili Crisp With Oats Recipes
HOMEMADE CHILI CRISP
With tons of texture and crunch, this is a delicious and super easy homemade chili crisp recipe. The oil is infused with Asian flavors and then poured over red chili pepper flakes, making a punchy condiment.
Provided by Diana71
Categories Side Dish Sauces and Condiments Recipes
Time 35m
Yield 20
Number Of Ingredients 11
Steps:
- Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
- Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
- Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 5.1 g, Fat 17.3 g, Fiber 1.7 g, Protein 1 g, SaturatedFat 2.7 g, Sodium 150.7 mg, Sugar 1.1 g
OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
CHILI CRISP WITH OATS
This chile-oat crisp is extra-crispy. I've included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch.
Provided by Hetty McKinnon
Categories Condiment/Spread Vegan Chile Pepper Garlic Oat Oatmeal Ginger Sesame
Number Of Ingredients 11
Steps:
- To make the chili crisp, place the shallots, garlic, ginger, cinnamon stick, oats, coconut flakes, sesame seeds, chile flakes and oils in a saucepan over medium heat. Bring to a gentle simmer, swirling the pan every now and then, then reduce the heat to medium-low and cook for 20-25 minutes until everything is crispy.
- Strain the oil through a sieve over a bowl and leave the oat mixture to cool in the sieve-this will allow it to crisp up further. Set the oil aside. Once the crispy oat mixture is completely cool, stir it back into the oil and season with the sea salt. Leave the cinnamon stick in the oil, as it will continue to flavor it. Store the chili crisp in a sterilized jar. It will keep well for several months.
CHILE CRISP
There's just enough oil to slick all the crispy bits of chile, onion and sesame in this version of the spicy Chinese condiment, so it delivers as much crunch as it does salty, sweet, nutty heat. Dried minced onion from the supermarket spice aisle is a shortcut for the usual step of frying fresh minced onion, and it improves the crispness, too. You can experiment by mixing the hot and fruity flavors of different dried chile varieties, crushing them into flaky bits, or stick with ready-to-add red-pepper flakes. No matter what you use, this blend adds a little excitement to everything.
Provided by Genevieve Ko
Categories sauces and gravies
Time 10m
Yield About 1 1/4 cups
Number Of Ingredients 7
Steps:
- Combine the oil, onion, 1/2 teaspoon sugar and 1/2 teaspoon salt in a small saucepan. Cook over medium heat, stirring occasionally, until the onion becomes evenly golden brown, 3 to 5 minutes.
- Add the chiles, sesame seeds and Sichuan peppercorns, if using, and sizzle, stirring, for 1 minute, then stir in the remaining 1/2 teaspoon sugar and 1 teaspoon salt. Use immediately or refrigerate in an airtight container for up to 2 weeks. Spoon over everything. It adds big flavor to milder bases, such as eggs, tofu, noodles, rice, vegetables, white fish, lean pork and chicken breast.
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4.8/5 (21)Category Main Course, SeasoningsCuisine American, ChineseCalories 13 per serving
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- Add the oil to a small pot along with the serrano peppers, shallot, garlic, peppercorns. Add the cinnamon stick and star anise pods, if using.
- Heat the oil to medium-low and simmer for 20-30 minutes, or until the ingredients in the pot brown.
- In a separate heat-proof bowl, mix together the chili flakes, paprika (or Gochugaru), soy sauce, sugar and msg.
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- Instead of dicing by hand, you can place the shallots, garlic cloves, and ginger into a food processor and pulse until finely diced.
- To make the crisp, place the shallot, garlic, ginger, cinnamon stick, oats, coconut, sesame seeds, chili pepper flakes and oils in a medium saucepan over medium heat. Bring to a gentle simmer, and then reduce the heat to medium–low and cook for 20–25 minutes, until everything is crispy. (For me, this took a bit longer, closer to an hour, which could have been due to the pot I was using. I looked for when everything turned a rich golden-brown, especially the shallots, and drained the oil at that point.)
- Strain the oil through a sieve over a bowl, and leave the oat mixture to cool in the sieve – this will allow it to crisp up further and prevent anything from burning in the hot oil. Set the oil aside.
- Be warned that it will take all your willpower not to snack on the oat mixture at this point, which will taste like an incredibly addictive delicious spicy savory granola.
HOMEMADE SPICY CHILI CRISP RECIPE - SERIOUS EATS
2018-04-13 Set aside to fully cool, about 30 minutes or until bowl or pot is cool to the touch. Serious Eats / Vicky Wasik. Once chile-and-oil mixture has fully cooled, remove star anise and cardamom pods. Mix in fried shallots and garlic. Pour finished chili crisp into jars and store in the fridge for about 3 months.
From seriouseats.com
Ratings 26Calories 170 per servingCategory Condiments And Sauces
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I’ve included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch. Aug 10, 2021 - This chile–oat crisp is extra-crispy. I’ve included old-fashioned rolled oats and coconut flakes in the chili crisp for extra crunch. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users ...
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