Chili crisp from Salad Freak: Recipes to Feed a Healthy Obsession (page 260) by Jess Damuck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute peanut oil for safflower oil.

  • valderaa on March 09, 2025

    Excellent. Warm and spicy. Not crispy. I modified quantities per what was on hand, unplanned. I appreciate that it is salt free. The versions I’ve purchased are super salty.

  • ezwriternc on April 14, 2024

    Good taste. Very versatile.

  • skvalentine on September 03, 2023

    I liked this much better than the Fly By Jing sauce-- probably because I used pepperoncini flakes, which have less heat than red pepper flakes. I used less cinnamon than called for. Delicious on the soba bowl with peanut sauce.

  • Feelingsamtastic on August 10, 2022

    Did not care for the addition of honey, ginger, and sauce sauce. It wasn't as savory and crunchy as other recipes for chili crisp I've used in the past. Would not make this one again.

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