Chili Crisp Aioli Made with Avocado Oil (Seed Oil-Free + Bold Flavor).

Why Chili Crisp Aioli Deserves a Spot in Your Fridge

If you've never slathered chili crisp aioli on a sandwich and immediately felt like a culinary genius… you're about to.

This bold little sauce is creamy, spicy, and packed with umami. It's made with our avocado oil chili crisp, so it's completely seed oil-free and unapologetically flavorful.

This isn't your basic mayo swirl. This is chili crisp aioli, elevated.

Why We Use Avocado Oil (a.k.a. Why Your Aioli Tastes Better)

We're not just avoiding seed oils to be trendy. Avocado oil is neutral, buttery, and stable at high heat, making it perfect for anything from aioli to dressings to pan sauces.

It also happens to pair beautifully with the garlicky, spicy, crispy bits in our chili crisp. The result? A bold chili crisp aioli that tastes like it came from a restaurant kitchen (but takes 3 minutes to make).

How to Use It (Other Than Eating It Straight with a Spoon)

• Spread on sandwiches or burgers
• Drizzle over grain bowls
• Dunk your roasted sweet potatoes in it
• Top deviled eggs
• Stir into warm noodles
• Use as the spicy base in a potato salad (trust us)

The Recipe

Ingredients:

• 1/2 cup mayo (we like an avocado oil-based one)
• 1–2 tablespoons Spice Witch Chili Crisp (start with 1 and taste)
• Juice of 1/2 a lemon
• Pinch of salt

Optional:

• Garlic powder, if you want more kick
• A little honey or miso for extra depth

The only hard part is not eating it straight from the bowl.

For classic garlicky heat, use Original Chili Crisp. Want it darker and more savory? Swap in Black Garlic Chili Crisp.

Shop Original Chili Crisp

Instructions:

1. Stir everything together in a bowl until smooth.
2. Adjust to taste: add more chili crisp if you want more heat, more lemon for zing.
3. Eat immediately or keep in the fridge for up to a week.

Witchy tip: Make a double batch. Tomorrow-you will want it on fries, sandwiches, burgers, roasted veggies and whatever's in the fridge looking underdressed.

Try it with Black Garlic

Want to Try It with the Good Stuff?

We made this recipe using our original Spice Witch Chili Crisp, made with avocado oil and real ingredients: no seed oils, no weird additives, just pure flavor.

Frequently asked questions

How long does it take to make chili crisp aioli?

About 3 minutes. You stir the mayo, Chili Crisp, lemon juice and a pinch of salt together in a bowl until smooth.

How long does it keep?

You can eat it right away or keep it in the fridge for up to a week.

How much Chili Crisp should I use?

Use 1 to 2 tablespoons for 1/2 cup of mayo. Start with 1 tablespoon and taste, then add more if you want more heat or a little more lemon for zing.

Can I use Black Garlic Chili Crisp?

Yes. Original Chili Crisp gives you classic garlicky heat, and swapping in Black Garlic Chili Crisp makes the aioli darker and more savory.

What can I add for extra flavor?

Garlic powder adds more kick, and a little honey or miso adds extra depth.

More ways to use it: Chili Crisp Deviled Eggs (Witch's Eggs for Halloween) and How to Use Chili Crisp