Garlic Chili Oil, Spicy, Crunchy, and Packed With Flavor

Easy Garlic Chili Oil Recipe

Hola! If you love bold, spicy flavors that make any dish taste restaurant-worthy, this Garlic Chili Oil is going to be your new favorite condiment. I first discovered this fiery little secret during my travels in Mexico, where hot oil drizzled over grilled corn or tacos turned simple meals into flavor explosions.
When I came back home to Florida, I recreated it in my own kitchen with a twist — crispy garlic, shallots, and smoky chili flakes swimming in rich golden oil.
It’s the kind of magic you drizzle over pizza, noodles, eggs, or salads when you want something unforgettable.

Quick Recipe Overview

Why You’ll Love This Recipe

• Incredibly versatile: Perfect on pasta, pizza, eggs, dumplings, or grilled meats.
• Crispy texture: Fried garlic and shallots add crunch and rich flavor to every spoonful.
• Custom heat level: Adjust the spice by adding more or fewer red pepper flakes.
• Long shelf life: Stores easily at room temperature for weeks.
• Better than store-bought: You control the quality, flavor, and ingredients.

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Garlic Chili Oil, Spicy, Crunchy, and Packed With Flavor

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• Author: Laurel
• Total Time: 1 hour 6 minutes
• Yield: 1 cup (approx.) 1x

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Description

Crunchy Garlic Chili Oil is a simple, flavorful condiment packed with crispy garlic, shallots, and smoky chili flakes infused in golden oil. Perfect for adding a kick of heat and umami to noodles, pizza, rice, dumplings, or vegetables.

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Ingredients

Scale 1x2x3x

Oil Mixture:

1 cup canola oil

1 medium shallot, finely diced (about 2 tablespoons)

4 teaspoons garlic, minced

Seasoning Mixture:

3 tablespoons dried minced onion

1 tablespoon red pepper flakes (or more for extra spice)

1 tablespoon kosher salt

1 tablespoon chili powder

2 teaspoons paprika

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Instructions

1. Heat canola oil in a medium skillet over medium high heat. Add shallots and garlic. Stir to combine.

2. Once the mixture begins bubbling (about 1–2 minutes), reduce heat to medium low and cook for 20–25 minutes, stirring occasionally, until golden and crispy.

3. In a heatproof bowl, combine dried minced onion, red pepper flakes, salt, chili powder, and paprika.

4. Place a fine mesh strainer over the bowl of seasonings. Pour the hot oil mixture through the strainer, allowing the oil to blend with the spices. Leave the crispy garlic and shallots in the strainer to cool.

5. Once cooled for 20–30 minutes, add the crispy garlic and shallots back into the spiced oil and stir to combine.

6. Transfer to a clean glass jar with a tight lid. Store at room temperature in a cool, dark place for up to several weeks. Stir before serving.

Notes

Use low heat when frying to prevent burning the garlic and shallots.

Always cool completely before sealing in jars.

Add sesame oil for a nutty twist or extra red pepper flakes for more heat.

Drizzle over pizza, noodles, rice, or dumplings for an instant flavor boost.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Condiment, Sauce
• Method: Simmered
• Cuisine: Asian inspired

Nutrition

• Serving Size: 2 tablespoons
• Calories: 315
• Sugar: 0g
• Sodium: 680mg
• Fat: 35g
• Saturated Fat: 3g
• Unsaturated Fat: 32g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

Ingredients

Oil Mixture:

• 1 cup canola oil
• 1 medium shallot, finely diced (about 2 tablespoons)
• 4 teaspoons garlic, minced

Seasoning Mixture:

• 3 tablespoons dried minced onion
• 1 tablespoon red pepper flakes (or more for a spicier oil)
• 1 tablespoon kosher salt
• 1 tablespoon chili powder
• 2 teaspoons paprika

Ingredient Tips Table

Step-by-Step Instructions

1. Heat the Oil: In a medium skillet, heat canola oil over medium high heat. Add shallots and garlic. Stir to combine. When the mixture begins to bubble (after about 1–2 minutes), reduce heat to medium low.
2. Crisp the Garlic and Shallots: Continue cooking on low for 20–25 minutes, stirring occasionally, until both turn golden brown and crisp. Be careful not to let them burn.
3. Prepare Seasonings: In a small heatproof bowl, combine dried minced onion, red pepper flakes, salt, chili powder, and paprika.
4. Strain the Oil: Place a fine mesh strainer over the bowl of seasonings. Carefully pour the hot oil mixture through the strainer, allowing the hot oil to mix with the spices. Leave the crispy shallots and garlic in the strainer to cool.
5. Cool and Combine: Once cooled for about 20–30 minutes, add the crispy garlic and shallots into the seasoned oil and stir well.
6. Store and Serve: Pour into a clean glass jar with a tight lid. Store at room temperature in a cool, dark place for up to several weeks. Stir before serving.

Helpful Tips

• Use low heat when frying to prevent bitter garlic flavor.
• Always cool the oil fully before sealing in jars.
• For extra flavor, add a pinch of sugar or sesame oil.
• Do not refrigerate, as condensation can cause spoilage.

Expert Tips for the Best Results

• Perfect crispiness: Pull the garlic off the heat once golden, as it continues to darken slightly after removing from the pan.
• Even texture: Stir regularly so garlic and shallots cook evenly.
• Avoid metal lids: Use glass or coated lids to prevent flavor changes.
• Use it daily: Drizzle over ramen, stir fries, salads, eggs, or even avocado toast.

Recipe Variations

• Sesame Garlic Chili Oil: Add 1 teaspoon toasted sesame oil for a nutty aroma.
• Extra Spicy: Increase red pepper flakes or add cayenne powder.
• Citrus Chili Oil: Add orange or lime zest for a bright flavor.
• Smoky Version: Use smoked paprika and a hint of chipotle powder.

Make Ahead & Storage Tips

You can make Garlic Chili Oil in advance and store it at room temperature for up to 4 weeks in a sealed jar. For longer storage, keep it in the refrigerator and bring it to room temperature before using.

Serving Suggestions

Use it as a topping for pizza, ramen, or grilled vegetables. Stir a spoonful into soups or pasta sauces for instant depth of flavor. It also makes an amazing dip for dumplings or spring rolls.

If you love Mediterranean flavors that are fresh, comforting, and easy to make, don’t miss my Slow Cooker Greek Chicken Recipe for Easy Mediterranean Nights. It’s loaded with tender chicken, bright lemon, garlic, and herbs, all slow-cooked until juicy and flavorful. Serve it with rice, roasted veggies, or warm pita bread for a healthy dinner that brings Greek comfort straight to your kitchen.

Pairing Ideas

This chili oil pairs beautifully with Asian noodles, rice bowls, and Mediterranean dishes like shawarma or hummus. For something bold, drizzle it over Slow Cooker Chicken Shawarma, Easy Mediterranean Comfort or toss it into roasted vegetables for a quick spicy twist.

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Storage and Reheating Tips

Keep in a sealed glass jar at room temperature in a dark, cool area for up to 1 month. If refrigerated, it may solidify slightly; bring to room temperature before using.

Frequently Asked Questions (FAQs)

Can I use olive oil? Yes, but it will have a stronger flavor and lower smoke point, so keep the heat low.
Why did my garlic burn? The oil was too hot; always reduce heat once it starts bubbling.
Can I make it less spicy? Use fewer red pepper flakes or add more oil.
Is this chili oil shelf-stable? Yes, for several weeks if kept sealed and away from moisture.
Can I add other spices? Yes, try star anise, Sichuan peppercorns, or dried herbs for extra aroma.
How can I use chili oil? Drizzle it over noodles, eggs, tacos, soups, or salads for instant flavor.
Is this recipe vegan? Yes, it’s naturally vegan and gluten-free.

Nutrition Info

Conclusion

This Garlic Chili Oil Recipe is your secret weapon for turning simple meals into something extraordinary. It’s spicy, crunchy, garlicky, and endlessly versatile. Make a jar once, and you’ll be spooning it over everything from pasta to pizza.