Garlic-Free Chili Crisp
All the crunch and savory heat of chili crisp, built on scallion greens and garlic-infused oil for a low-FODMAP kitchen.
By Spatulab Kitchen · Published
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 24
- Yield
- About 1½ cups
Ingredients
- 1 cup garlic-infused olive oil (store-bought or homemade)
- 1/2 cup neutral oil
- 1 cup scallion greens, thinly sliced (green parts only)
- 1/3 cup Korean chili flakes (gochugaru)
- 2 tbsp Sichuan chili flakes
- 2 tbsp toasted sesame seeds
- 1 tbsp sugar
- 1 tsp kosher salt
- 1 tsp ground Sichuan peppercorn (optional)
- 2 tbsp tamari
Method
- Combine the chili flakes, sesame seeds, sugar, salt, and Sichuan pepper in a heatproof bowl.
- Warm both oils with the scallion greens over medium-low heat, stirring often, until the greens are crisp and golden, 12 to 15 minutes.
- Strain the hot oil over the chili mixture; it should sizzle. Stir, then add the crisp scallions back in.
- Stir in the tamari. Cool completely, then jar and refrigerate for up to a month.
Why no garlic?
Garlic and onion are high in fructans, which many people on a low-FODMAP diet avoid. Fructans don't dissolve in oil, so garlic-infused oil keeps the flavor without them. Scallion greens bring the oniony crunch; the white bulbs stay out.
Spoon it over dumplings, eggs, noodles, rice, or vanilla ice cream (really).
