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An aerial close up of low FODMAP chilli crisp in a glass bowl atop a white marble table

Low FODMAP chilli crisp

This chilli crisp is more of a condiment than a spicy oil. See the body of the post for making it extra spicy.
*Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
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Prep Time 20 minutes
Cook Time 40 minutes
Course Condiment, Dressing, Seasoning
Cuisine Food Intolerance Friendly
Servings 2 cups (550g)

Ingredients
  

For the infused oil:

  • 375 ml (1 1/2 cups)* vegetable oil
  • 100-125g (1 large bunch) spring onion greens washed, thoroughly dried and finely sliced
  • 20-50 g fresh ginger match-sticked or grated
  • 4 star anise
  • 5-10 cardamom pods crushed
  • 1 cinnamon stick
  • 1-3 whole red chilli finely sliced
  • 1 tablespoon Sichuan peppercorns 5g

For the crisp:

  • 100 g (3/4 cup)* toasted and chopped peanuts
  • 35 g (1/4 cup)* toasted sesame seeds or extra peanuts
  • 8-10 g (1 – 1 1/4 tablespoons)* Korean red chilli flakes
  • 1 tablespoon miso paste gluten free if it needs to be
  • 1/2 teaspoon cumin powder
  • 1/4 -1/2 teaspoon asafoetida powder to your tastes (optional)

To finish:

  • 2 teaspoons sugar to taste
  • 1 teaspoon salt to taste
  • 2 teaspoons black rice vinegar optional and to your tastes

Instructions
 

  • Combine the ingredients for the infused oil in a medium pot. Stir, then place them over a low medium heat on your smallest burner. Cook for 15-20 minutes, stirring intermittently. Assess the heat, turning it down if need be. Continue to cook until the spring onions are a deep brown (but not burnt!) and shrivelled. If you take a few out of the oil (and allow to cool before touching) they should feel super crispy. This is as important for taste as it is for food safety, so don’t rush this step (see notes).
  • Combine the ingredients for the crisp in a heatproof bowl and set aside.
  • Once the spring onion in the infused oil is fully cooked and crispy, carefully strain the hot oil into the crisp mixture. It should sizzle nicely and turn the oil to a beautiful red colour.
  • Stir to combine and allow to cool slightly before adding the finishing ingredients to your tastes.
  • Make sure you cool the oil quickly and transfer to a sterilised jar in the fridge.
  • Consume within 4-10 days and freeze the remainder in small batches to be defrosted at your leisure.

Notes

  • Read the post for FODMAP notes, tips and tricks. Worth your time, I promise.
  • Ensure the spring onions are cooked until completely crispy (but not burnt). This helps minimise the risk from the spring onion.
  • The ginger is raw, so there's not much we can do about that. If you're concerned, you can cook the ginger with the spring onions. I would suggest adding the ginger when the oil is about 3/4 done.
  • Don't leave the oil on the bench for hours to cool. Cool it quickly and then place it straight into the fridge. Botulism spores can grow at room temperature.
  • To be on the safe side, eat the chilli crisp relatively quickly after using it. Some health authorities suggest 10 days, others suggest only 4 days. Some people on Reddit say the threat is overhyped. Do what you are comfortable with.
  • This batch of chilli crisp makes quite a lot. Don't panic that you won't be able to get through it, though, because you can easily freeze it! I recommend freezing it in small containers and serving sizes. This way you can defrost what you need each time. Use the frozen and defrosted batch within the 4-10 day timeframe, then move onto your next container
Keyword Chilli crisp, Low FODMAP chilli crisp, Low FODMAP chilli oil, low fodmap vegan
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