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Chili Onion Crunch Recipe
Ingredients
- ½ cup oil choose something with a neutral flavor that you like, and don't yell at me about seed oils
- 5 cloves garlic minced, or more, to taste
- 3 tablespoons dried onion flakes not onion powder. This is important.
- 1 tablespoon crushed red pepper or more or less, depending on how spicy you like it.
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
- ½ teaspoon mustard seeds optional
- ½ teaspoon hot paprika or Kashmiri chili powder or smoked paprika, optional
Instructions
- Measure out all of your ingredients before you start heating up the oil. I like to measure out the dry spices, salt, and sugar into a small cup or jar and just keep the soy sauce and tablespoon measure handy by the stove. Once you start cooking, you want to be able to move quickly.
- Heat the oil in a small frying pan on medium heat. When the oil is hot, add the garlic, and cook just until it starts to turn golden on the edges, about 1 to 2 minutes. Immediately remove the pan from the heat and add all of the remaining ingredients, mixing well.
- Let the chili onion crunch chill in the pan until it's completely cool, then transfer to your storage container. I like to store this in a small glass jar or other small, airtight glass container. Your chili onion crisp will keep for 3 weeks or more in the refrigerator.
Notes
You don't want the garlic totally golden when you remove the pan from the heat, because that hot oil stays hot, even after you remove the pan from the stovetop. You just want it golden on the edges. Don't burn the garlic! It will ruin the whole thing
Servings 24
Nutrition
Calories: 48kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 145mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg
