Chili crisp is a crunchy chili condiment of fried aromatics and spices suspended in oil, used as a finishing topping or a cooking ingredient. Use it by spooning it over finished food — eggs, rice, noodles, dumplings, pizza, cheese, roasted vegetables — or by stirring it into sauces, dressings and dips. Start with about one teaspoon, then add more to taste.
Every idea below works with our Original Chili Crisp — made with avocado oil instead of seed oils, with garlic, ginger, shallots and a warm spice blend. Small-batch, woman-owned, made in Asheville, NC.
What is chili crisp?
Chili crisp is a chili condiment built for texture: dried chilies and aromatics (garlic, shallots, ginger) are fried and suspended in oil so you get crunch in every spoonful. Unlike a smooth chili oil, the point of chili crisp is the crispy bits — that is the "crisp." Our Original Chili Crisp is made with avocado oil instead of seed oils, so there is no canola or soybean oil in the jar.
How to use chili crisp: the two modes
- As a finisher — spoon it over food right before eating so the crunch stays crunchy.
- As an ingredient — stir it into sauces, marinades, dressings, dips and braises while you cook.
Ways to use chili crisp by meal
Breakfast
- Eggs (any style) — fried, scrambled, soft-boiled or in an omelet. See our full chili crisp for eggs guide.
- Avocado toast — a spoonful adds crunch, heat and savory depth.
- Breakfast sandwiches — smear it under the egg, or stir it into the mayo.
Noodles & rice
- Plain white rice — a spoonful turns leftover rice into dinner.
- Instant ramen and noodles — stir in a teaspoon at the end for crunch and depth.
- Fried rice — add toward the end so the bits stay crisp.
Dumplings & dim sum
- Drag potstickers and dumplings straight through it, or thin it with soy and a little vinegar.
- Pairs especially well with our Black Garlic Chili Crisp for a darker, umami dip.
Pizza & flatbread
- Drizzle over a finished slice for heat and crunch.
- For sweet-and-spicy pizza, reach for a pourable drizzle — see how to use Hot Honey on pizza.
Cheese & snacks
- Spoon over soft cheese (burrata, goat cheese, cream cheese) with crackers.
- Stir into dips — sour cream, yogurt, hummus, queso.
- Toss with nuts or popcorn for a spicy snack.
Vegetables
- Finish roasted veg — broccoli, cauliflower, carrots, squash.
- Stir into grain bowls and salads as a built-in dressing accent.
Proteins & dinner
- Spoon over steak, chicken, tofu, salmon or shrimp as a finishing condiment.
- Stir into mayo or a stir-fry sauce as a base flavor.
How much chili crisp should I use?
Start small and build. A good baseline is about 1 teaspoon per serving as a finisher; for cooking, 1–2 tablespoons stirred into a sauce or a pan for two to four people.
How to store chili crisp
Keep the jar tightly sealed and always use a clean, dry spoon — moisture is the enemy of crunch and shelf life. Refrigeration after opening is the safest practice. If the oil firms up cold, let the jar sit at room temperature for a few minutes before serving.
Which chili crisp flavor should you use?
Original is the balanced everyday jar. Want darker and savory? Reach for Black Garlic Chili Crisp. Want sweet-and-spicy crunch? Try the Spicy Honey Chili Crisp. Browse all three in the chili crisp collection.
FAQ
How do you use chili crisp?
Use it two ways — as a finisher spooned over food (eggs, rice, noodles, pizza, cheese, vegetables) right before eating, or as an ingredient stirred into sauces, dressings, dips and braises while you cook.
How much chili crisp should I use?
Start with about 1 teaspoon per serving as a topping, or 1–2 tablespoons stirred into a sauce for two to four people.
Do you eat chili crisp hot or cold?
Both. It is ready to eat straight from the jar as a cold finisher, and it also holds up stirred into hot dishes while cooking.
What does chili crisp taste like?
Savory, crunchy and warming. Our Original is built on garlic, ginger, shallots and a warm spice blend over an avocado-oil base, so it has balanced heat with flavor that goes well past the burn.
Is chili crisp the same as chili oil?
No. Chili crisp is prized for its crunchy fried solids; chili oil is smooth and pourable. If you want the pourable kind, see how to cook with chili oil.
Is Spice Witch chili crisp made with seed oils?
No. It is made with avocado oil instead of seed oils — no canola and no soybean oil.
