Lena’s Chili Crisp

Name: Lena’s Chili Crisp
Yield: Makes about 1 cup (8 oz)
Ingredients: 3 tablespoons red pepper flakes; 5 tablespoons (scant 1 oz/25 g) gochugaru (Korean pepper flakes); 1 tablespoon sugar; 2 teaspoons mushroom bouillon powder; 1 teaspoon tamari or low-sodium soy sauce; 1 teaspoon salt; 1 cup (8 fl oz/240 ml) neutral oil, such as avocado; 3 medium shallots; 6 large cloves garlic; 2 orange peel strips, each 3-4 inches (7.5-10 cm) long, preferably Valencia; 1 tablespoon Sichuan peppercorns; 2 green onions, white and green parts separated; 3-inch (7.5-cm) piece fresh ginger, peeled and halved lengthwise; 1 bay leaf; 2 star anise pods; 1 cinnamon stick

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Ingredients

For the Shallot and Garlic Crisps

3 medium shallots
6 large cloves garlic
1 cup

Condiment
Vegan

Method

To make the shallot and garlic crisps, using a mandoline, thinly slice the shallots crosswise into rings and the garlic cloves lengthwise, preferably no more than 1/16 inch (2 mm) thick. Set aside.

Set a fine-mesh sieve over a heatproof bowl with a pouring spout or a large (4-cup/32-fl oz/950-ml) glass measuring cup; set aside. Line a rimmed baking sheet with paper towels and set aside.