Chili Garlic Crisp
- Stacie Mylonas
- Feb 21
- 2 min read
A deeply flavourful, nutrient-forward take on the classic chili crisp, made without refined sugar or gluten. This version focuses on high-quality oils, balanced heat, and a touch of natural sweetness for a condiment that enhances meals without overwhelming digestion.
Ingredients
Makes approximately 3 cups
2 cups pure avocado oil or extra-virgin olive oil
¾ cup dried minced garlic
½ cup dried minced onion
½ cup red chili flakes
½ cup toasted sesame seeds
¼ cup pure maple syrup
1 tsp sea salt
1 tbsp paprika
⅓ cup gluten-free tamari
¼ cup apple cider vinegar
Instructions
Prepare the spice base
In a large heatproof bowl, combine:garlic, onion, chili flakes, sesame seeds, salt, and paprika.
Heat the oil
Warm the oil in a saucepan over medium heat until hot but not smoking.
(You’re aiming for ~325–350°F / 160–175°C. Hot enough to bloom flavour, not burn.)
Bloom the mixture
Carefully pour the hot oil over the dry ingredients.
It will sizzle, this is what releases the aromatics.
Stir to combine
Mix gently until everything is evenly coated.
Add the finishing ingredients
Stir in maple syrup, tamari, and apple cider vinegar.
Cool completely
Allow mixture to rest and cool to room temperature so flavours settle.
Transfer and store in a glass jar with a tight lid.
Storage
Refrigerate for up to 3 months.
Flavour deepens after the first 24 hours.
How to Use
Add a spoonful to:
Roasted vegetables
Grain or protein bowls
Eggs or tofu
Grilled chicken, steak, or fish
Soups or broths
Avocado toast
Stir-fries
Why This Version Works Better
Maple syrup provides balanced sweetness without refined sugar spikes.
Tamari keeps it gluten-free while delivering umami depth.
Apple cider vinegar adds brightness and supports digestion.
Avocado/olive oil offers stable fats rich in polyphenols.
We’re playing the long game. Small changes. Big outcomes. Real health.
Your partner in health and longevity,
Stacie Mylonas, RHN
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